Chef Luca Mascolo has invented a complex crispy sourdough which he has named ‘Smokaccia’, which is served with a variety of inventive fillings. Highlights include slow-cooked Australian Wagyu striploin, Surat Thani oysters and cheese from Nonthaburi. The high-ceilinged dining room features both tables and counter seats overlooking the open kitchen. Things step up a gear at dinner with a creative, 18-course tasting menu showcasing modern techniques. Vegan options are also available.