I say tajine and you say tagine ... Well, you do if you're Egyptian. The husband-and-wife team in this pretty space are of Egyptian descent and they say they cook and serve the food they grew up with. With its impossibly cream-coloured suede interior and little red-brown tea lights, Tagine feels a bit like a family dining room, where things move just a little too gently but where you feel like a personal guest.

Rice-stuffed zucchini and capsicum (mashry) have a homey touch, too, as does the housemade dukkah (hazelnuts crushed with sesame seeds and spices). But there's a star dish that's restaurant quality: a tagine of lamb with whole roasted garlic cloves and tiny potatoes. Served under a conical lid on a terracotta platter, the meat plops off its bones (some still full of marrow) and wallows in a richly wicked sauce. If this is Egypt's version, I'm spelling it tagine from now on.