Nor is the menu without its twists. Instead of a bite-sized almond macaron, imagine a hazelnut macaroon the size of your fist, packed with a slab of chocolate ganache. Here and there you’ll find a nod to Davies’ Australian culinary background — a tray of mini pavlovas, for instance, filled with cream and topped with a cockatoo-esque crest of freshly sliced fruit.

A bounty of freshly-baked goodies