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The easy-going sibling of blingy Doot Doot Doot offers polished presentation on all fronts. A light-filled dining room packed with hardwood communal tables feels elegantly rustic. Then you clock Jackalope’s expansive vineyard across rolling hills

Equally eye-catching, fire-roasted pumpkin is dabbed with snow-white hunks of burrata and scattered with freshly ground dukkah and brittle fried sage. Charred yet pearlescent octopus looks and tastes the business when dressed with an extra-smoky romesco (hello, toasted nuts). Waitstaff are unabashed in their affection for this little patch of paradise and will enthusiastically recommend estate wines from the small list.

Generously portioned mains, such as lacquered char siu duck, brim with vegetables that render sides superfluous – a welcome rarity in such pricey times. But it’s the blissful bombe Alaska – lightly torched meringue encasing luscious lemon ice cream and fluffy sponge – that really takes the cake.