Aniba

At Aniba, the dining journey begins with the earthy scent of patchouli, an olfactory cue that threads its way into the restaurant’s Middle Eastern-inspired plates. Start with the cauliflower: juicy florets doused in tamarind, tahini and soy glaze, and accented with basil pesto and crisp kale. The eggplant, charred to smoky perfection and best enjoyed with lightly salted focaccia, offers a sweet yet grounded flavour. For contrast, the tabbouleh delivers a burst of spice and herbaceous freshness, layered with pomegranate, yoghurt and the delicate sweetness of hamachi ceviche. The tajin halabi showcases a tomato stew that is robust and refreshingly light, enriched with slow-roasted onions, potatoes and barramundi. To finish, the bar offers a curated cocktail programme. The Cucumber is a standout—a gin-based refresher lifted with dill that strikes a balance between clean and umami notes.