Duke Street Market

Following in the footsteps of other successful models in the region, with communal dining tables and a mezzanine served by a choice of resident kitchens, this 100-year-old warehouse-turned-foodhall is one of the Ropewalks newcomers breathing life back into Duke Street.

There are six individual food concepts from which to choose. In the meat corner, Bone and Block is a steakhouse kitchen offering dry-aged meat butchered themselves to create the likes of posh burgers and steak sarnies. It’s from the creative minds behind its neighbours Picar, which serves imaginative versions of Spanish small plates, and Barnacle which has its own listing here.

Flavours from further afield include Cahita’s Latin American-inspired dishes, ranging from Cubans stacks and crispy and juicy fried chicken with gravy dunk to buñuelo doughnuts and signature mantecado ice cream. There’s also Ginger’s Asian bowl food experience: think Korean cauliflower bites tossed in a spicy sauce of chilli, spring onion and sesame seeds or duck breast with hoisin sauce, spring onions and cucumber rolled up in pancakes. Meanwhile, Big Lola’s Taqueria serves Mexican food inspired by the Mission district of San Francisco.

There’s a kiosk with coffee (and cakes) served by trained baristas along with a large selection of speciality wines including organic, vegan and natural selections. That’s on top of the bar, with all the drinks, from draught beer to ice cream cocktails.