Set between the CBD and university, Temporada bridges culinary and social divides. By day, suited patrons order upmarket wood-fired burgers and steak sandwiches, or perfectly charred octopus with saffron aioli. By evening, it's a mixed milieu of fine diners and millennials drinking natural wine and sharing edgier selections by the bar. There's the salty, heady combination of pippies and grilled sweetbreads finished in XO butter, while raw kingfish gets a boost from smoked olive oil and yuzu and is balanced by the creaminess of avocado. Raspberries, horseradish and roasted beetroot complement the richness of barbecued mackerel. Fusion sans confusion extends to standout desserts like liquorice custard served with flakes of brik pastry, tart blood plums and yuzu. Service reflects the cooking and smart warehouse-like digs. And a killer wine list is a broad church of New and Old worlds, the refined and the funky, and bespoke and established vignerons.