Marked is a journey through South American cuisine that aims to show how we're all marked in some way by our heritage.

The cuisine centres around live wood-burning cooking, local ingredients and proprietor Maria Morales' personal history. This restaurant comes to us from the same people behind Coffee Oysters Champagne.

Navigate Design created a space built up of multiple components, woven together by high ceilings, low lighting and South American pop art and travel art.

At the front, there's the Pan-Am Lounge with nine TVs and a bar serving takes on classic tropical cocktails.

As you head toward the back you pass the Comedor dining room and the Tucano customizable private space, ending up at the hushed Corsair cocktail bar which has its own dedicated in-depth cocktail menu specializing in made-to-order infusions.

Start with Spicy Tuna Ceviche ($19) with ponzu tiger's milk, avocado, radish, togarashi and cucumber, served with airy crackers.

The Marked Ceviche ($21) is their signature, a more typical offering of market fish with sweet potato, avocado and crunchy Peruvian corn served with an acidic, creamy leche de tigre you're encouraged to soak the entire bowl with.

A Kale Salad ($18) is topped with a generous amount of panagrattano and parmesan, plus green goddess dressing and pickled pearl onion.

Charcoal-Grilled Cornish Hen ($32) has an intense annatto marinade and is topped with bright biquinho peppers, cilantro crema and Marcona almonds.

Rooftile Fish ($45) sees grilled sea bream served whole in an actual rooftile, completely filleted and deboned, stuffed with salsa verde and topped with a parsley sauce and tomato, tomatillo sauce and charred lemon on the side.

Churrasco Oyster Mushrooms ($15) are heavily flavoured with aged balsamic, pangrattano and parmesan.

Roasted Brussel Sprouts ($13) are similarly dressed up with sofrito and a thick garlic aioli.

Autumn is one of four shareable $24 slow-infused drinks served in stunning "Porthole" vessels. Bulliet, Jonnie Walker and Amontillado sherry are infused with ingredients including fig, maple, chai, black peppercorn, sage, star anise, red apple and gooseberry over time.

The effect is a little like drinking a candle, but this is definitely a flavourful and visually stunning sipper.

A take on Campari ($25) is made from scratch to order by hand-grinding and microplaning ingredients that include nutmeg, juniper, cinnamon, peppermint and allspice and combining them with vodka.

The Shiso Gimlet ($18) is made by freezing shiso leaves using liquid nitrogen and pulverizing them, then shaking with gin and lime for a drink that's simple yet showy with lots of fresh herbal flavour.

The Santarem ($18) is another theatrical cocktail, inspired by the jungle with green chartreuse, tonka bean, matcha, lime, banana and cilantro, served inside a bell jar shrouded in a lemongrass fog.