The gazpacho, with its tart-sweetness, features an inspired combination of tomato and peach, and is paired with incredibly sweet red prawns. Spaghetti dressed with ribbons of Spanish pork belly is also delicious, aided by the addition of piquant pecorino cheese and fragrant Sarawak black pepper in a delightful medley of flavours. Welsh lamb rack, robed in an enticing herb crust and accompanied by golden parsnip velouté, is tender and juicy, and elegantly presented. As an intriguing finale, the dessert Midori highlights avocado cream alongside dehydrated coconut sponge and yoghurt sorbet, with cubed icy lemon jelly that explodes in the mouth and crunchy macadamia for textural balance. Italian labels dominate a compact wine list. The attentive manager anticipates diners’ wishes and is able to provide a fount of information on the dishes.