Last year’s surprise hit keeps on surprising. The Baldivis – yes Baldivis – cantina has added a barbecue menu three nights a week featuring locally sourced meats and produce.

Pork and cheddar links, creamy crayfish rolls and devilled eggs are among the oft- quirky delights. The Whettingsteel brothers’ ethos is house-made where possible, which extends to their own roasted coffee and rooftop honey.

Breakfasts and lunches are equally chilled in this eclectic industrial-recycled chic space. You might have the full English with black pudding, or banoffee French toast, or jaffles, or chips with five different “sprinkles” (the truffle and manchego is a fave).

We shouldn’t be surprised, but finding a restaurant of this calibre in the back blocks of the far southern suburbs is delightful. Make the trip.