The velvety San Daniele prosciutto adorned with a scattering of buffalo mozzarella, peas and mint and a pre-dinner Hanky Panky aperitif to stimulate the appetite promise the perfect starters as you work your way down Cavalier Bar and Supper’s new seasonal menu. Prepared by head chef Jimmy Attoe, the list is inspired by the Sicilian summer and focuses on simple, fresh seasonal produce. The lighter menu offers selections including hiramasa kingfish crudo with orange, watercress and capers and whole pan roasted Brunswick Heads snapper that Jimmy has personally selected from the trawler.

Traditionally associated with heavy, rich foods, Cavalier’s new culinary creations are designed to showcase the lighter side of Italian fare. The stripped back dishes allow the produce to speak for itself and includes pork with Italian slaw and aioli and roasted half chicken with Sicilian olives, oregano, parsley and the crispiest potatoes sprinkled with sea salt and rosemary.

After dinner, head downstairs to the bar area and allow head barman Duncan to create something spectacular from the list of classic cocktails with a modern twist, like the Fino Cobbler; white pepper infused fino sherry with orange curacao and pineapple syrup. His appreciation for alcohol is matched only by the groups of locals who frequent the establishment. See our Stumble Guide for opening times.