Hold off on visiting the bar and brewery – also housed in this former roof tile factory – and head straight upstairs to discover the brainchild of chef Vital Awick and sommelier Adriaan Visser. The open kitchen, completely surrounded by a marble dining counter, immediately draws the eye in the unpolished yet chic interior. Start by browsing the European-leaning wine list, which includes a fine selection by the glass. Then see how the chef puts his own stamp on each dish with herbs or international influences. For example, he seasons sea bass tartare with briny vegetables and adds another dimension to the combination with a deeply flavoured smoked ponzu emulsion. This is intricate cooking, with à la minute cuissons and exciting combinations.