Hidden away in The Lanes is this tiny, laid-back operation comprising just four tables and a kitchen counter where you can interact with the personable chefs. The menu has re-adopted the sharing plates format that the restaurant launched with over a decade ago; choose from fish, meat and vegetable sections, with local produce pushed to the fore across the rich, heartily flavoured dishes. Freshly made pasta with truffle butter and an egg yolk poached at, fittingly, 64 degrees, is something of a signature.