Find a blackboard menu and a charcuterie slicer, scorched sourdough and garlicky burrata.

It seductively mixes its menu, serving satay skewers, pancakes and beef brisket.

It’s the right kind of neighbourhood spot — suburban but sophisticated, classy but casual.

Where the meat is fall-apart tender and the dahi puri is insanely good.

Jesse Mulligan travels to the capital’s Cuba St for a solid bistro.

The Viaduct restaurant ranges from wagyu bavette to generous, bright slabs of sashimi.

One reader asks, do you ever get to eat just for fun?

The Beef Wellington was a dish of such topographical singularity that I can’t forget it.

The sole dessert is stunningly good. And then there is the margarita menu.