Like so many venues in Sydney right now, these guys are set up for all moods and budgets. Get in and out for only $25 with a plate of the pigs head fritti and a glass of orange wine. They are like salty, crunchy edible Jenga blocks, packed with tender ribbons of pork, sweet corn kernels and herbs. At the opposite end of the flavour spectrum you’ve got a orange semillon from Shobbrook wines in South Australia that’s as fresh and clean as a just-mown paddock at dawn. It hits your tongue like it’s fizzy, but changes course to finish dry and smooth.