Bring your adventurous appetite because JåMm is anything but ordinary. Start with some oysters, prepared the JåMm way or nibble on the salmon pikelet that is topped with shaved pickled onion, watercress and crème friache before moving on to the Jammed Full selection of fare that offers wondrous creations including the pulled pork shoulder. The pulled pork is served with pomegranate, coconut chocolate and venison and is designed to be wrapped like a cigar in a betel leaf for a more unique experience. Move on to the spiced quail with baby peppers, fennel slaw and baby grapes or indulge in the head chef Brad’s favourite, the sashimi hiramasa kingfish that is prepared fresh in-house and served with baby corn, courgette flowers, pop corn, avocado and harissa. Make sure you leave room for dessert because once you get a glimpse of the coconut mountain, you’ll want it in your life. The resident pastry chef at JåMm whips up a delectable array of desserts including some of the prettiest macaroons you ever did see.

The drinks list is another experience in itself and includes a selection of bio dynamic organic wine alongside technique-inspired cocktails including the First Wives Club that offers a subtle lady-like blend of Patron Reposado, falernum syrup, strawberry shrub and a dash of soda or the I’d Rather Be In The Carribean that consists of Bacardi No.8, coconut water, house-made charred lemongrass syrup finished with a splash of Fever Tree ginger beer.

The fare at JåMm is made from predominantly organic seasonal produce and is underpinned by a philosophy of getting back to basics in terms of its preparation, the plating is another story entirely. The dishes are served in an unexpected way that will intrigue and delight. The venue itself offers a range of dining options including a carousel-style table that has chairs suspended from chains from the ceiling and a separate lounge bar area out the back that has been decorated by two local tattoo artists. See our Stumble Guide for opening times.