Chilean South Pacific cuisine with well-sourced indigenous and Japanese ingredients is the culinary theme, celebrated with consummate skill and well-honed technique by native Chilean chefs and married couple Francisco Araya and Fernanda Guerrero. Try, if you’re lucky, the complimentary appetiser of tomato meringue with cold water sweet shrimp, followed perhaps by a ceviche scallop topped with leche di tigre sorbet inflected with ginger and the bright flavours of green apple. Their classic fish stew from Brazil that includes gently cooked cod-like kinki, enriched with palm kernel oil, is well worth trying, as too their picana cut of wagyu rump, seared over hot coals multiple times and allowed to rest in between each heat hit.