Esquina is the place to go to for contemporary Spanish tapas. One popular favourite is the Spanish nigiri, which features bacalao brandade (salt cod emulsion), which is then mixed with mashed potato and shaped like a ball, and topped with roasted bell pepper. The paella rice dish is another winner, with delicate sea urchin and lobster enhanced by fragrant garlic and olive oil aioli. Recommended for meat lovers, the tender suckling pig has crisp skin and juicy meat that’s accented with tart yet sweet rhubarb, apple chutney and aromatic mulled wine jus. Spanish wines make up 85 per cent of the wine list (each with a helpful description), plus sherries and sangria (chilled, red and fruity). The restaurant is housed in a two-storey shophouse and is fitted with industrial-style décor complete with metal bar stools. With their can-do attitudes, service staff make diners feel welcome.