Chill out in this exquisite minimalist environment where the service is attentive and the dishes, at times deceptively simple, are examples of sublimely executed skill. This is a refined gastronomic adventure that might start with an octopus ceviche that has just the right amount of chewiness, paired with a smoky dashi and ginger gel, Coromandel seaweed and yuzu foam. It’s pure art on a plate. For some drama, the seafood gratin is served in a cocotte, the lid lifted to fill the air with perfumed aromas – a prelude to the expertly calibrated flavours. The dessert offering ends the event on a high note and is often a fresh take on a classic using ingredients such as matcha in an ice cream or yuzu and miso in a crème brûlée. An impressive beverage programme, which features an outstanding selection of sake and wines, rounds off the experience. Cocoro is a former Cuisine Restaurant of the Year and the team’s commitment to excellence still makes it a must-visit. Check website for opening hours MAINS: $20-$360