Executive chef Alejandro Saravia has crafted a flavour-packed itinerary across Latin America, right in the heart of Martin Place. First stop: Mexico. Slices of raw swordfish and crisp cucumber are rested in a cold, citrusy broth that hints of winter melon. The bluefin tuna belly tostada is a smoky and spicy affair with fiery salsa macha tempered by roasted avocado cream.

Next up is Argentina, with a well-charred and attentively seasoned Black Market Denver steak, melting gracefully on the palate and paired with tangy chimichurri.

A quick journey to Brazil calls for hearty, coconut-scented moqueca, the stew loaded with cod, prawn, scallop and squid, paired with steamed rice and toasted cassava flour.

The elegant dining room may be inside the heritage-listed former Sydney General Post Office, but with such a roving menu, and a wine list that follows the brief, you could well be in Buenos Aires.

Must-order dish: Black Market Denver steak with chimichurri.

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