This tartare was my favourite dish here and I implore you to order it. With chef Haikal Johari (of one Michelin-starred Alma) at the helm, this was the standard I was hoping to see.

Fresh lean tuna and soft beetroot cubes come tossed in a punchy Thai dressing (think fish sauce, palm sugar, lime and chilli). I loved the smooth avocado purée that offered relief from the heat and the freshness from the crisp green apple slivers. The tomato water rounded up the umami nicely, while the edible yellow flowers had an unexpected anise-y bite.

Eat this on its own or use a saffron rice crisp as a vessel to transport all the goodness, for an added crispy element to tie it all in.