Orjowan loosely translates as colour and that, to a large extent, is reflected in the vivacious vibe of this Kenway Road restaurant. Much of that is due to the fact that it's family-run and the owners Fatima and Walid pursue a style that emphasises fine dining with creativity and perfection infused in every plate that leaves the kitchen.

The chef's inventive steak is apparent in the mezze section with marinated chicken liver flambéed in lemon and garlic, lamb rissole with pine kernels and pickled baby aubergines stuffed with walnut and garlic. Moving on to the middle course diners have a broad choice, baked minced lamb and cracked wheat layers filled with seasoned minced lamb and pine kernels, served with a yogurt and cucumber salad, and baked or grilled sea bass dressed with olive oil or tahini sauce.

If Lebanese wine cuts no ice with you, then think again, there's Lamblin White on the house list, which makes a great accompaniment to white meat and seafood dishes.