Rhapsody is the Ossington strip's newest spot for great music, quality cocktails and a slew of small plates boasting a riot of flavours.

More than a restaurant, Rhapsody is an experience.

It's a place that owner Dan Eyimina has meticulously shaped from all the essential elements of a stellar night out.

It boasts swank décor, a moody atmosphere, creative drinks, delicious food and a soundtrack that, instead of fading into the background, plays a key part in every interaction.

"We need spaces where the only thing you'll expect is to be surprised by what you're hearing and to hear great mixes. Things that are unique, things that are blended differently, that are mixed differently. That's the goal," explains Eyimina.

Rhapsody, he continues, is as "driven by musicality," as his other downtown spot, Mrs. Robinson. The difference, he says, is that "Mrs. Robinson pays homage to the roots of hip-hop. This allows us to explore other genres. We can take it anywhere we want to, as long as it's good, it feels authentic, not processed."

Slink into the sexy space, and let the flow carry you into rooms that feel worlds away from the strip outside. A space Eyimina designed, Rhapsody first opens up to a bar illuminated by a trio of celestial chandeliers.

Venture further, and find a room swathed in jewel-toned custom wallpapers from Fine & Dandy Co.

"You walk into the forest, into the darkness," says Eyimina, "then it opens to this watery oasis." Near the kitchen, the Water Room trades the gentle glow of tabletop lamps for striking metallic wall coverings and scenes of water nymphs playing on an LED screen.

If there's a drink to match Rhapsody's fanciful aesthetic, you'll find it on lead mixologist Joe Beiglee's equally whimsical list.

Building on his work at Sunnys Chinese and Mrs. Robinson, Beiglee has created a menu of drinks inspired by sounds. "They're all named after songs I love. Hopefully songs everyone loves and enjoys, as well."

With a menu that leans largely on Peruvian and Nikkei cuisine, pisco makes several appearances on Beiglee's list. In the Easy Rider ($19), it's combined with fig and lemon for a bright, nutty take on a traditional Pisco Sour.

Blended with rum, sherry, gin, orange Curaçao, walnut orgeat and lemon, pisco adds herbal notes to the ballsy, bracing All Caps ($18).

With Fernet, house mint liqueur, cold brew and cream, the Rhinestone Cowboy ($18) has hidden glitz beneath its familiar espresso martini-façade.

Banana saccharum, meanwhile, adds sweetness and the hum of the tropics to a base of bourbon and Amaro Averno in the Night Nurse ($19)

Electric blue, the Speedboat ($19) may at first appear as gauche as extravagant gestures of wealth but, with reposado tequila, mezcal, Blue Curaçao, lime and eucalyptus tincture, the drink balances bitter with sweet, smoky and herbal with a hit of fresh fruit to great effect.

To head the kitchen team, Eyimina turned to chef Elias Salazar, formerly of Waska Peruvian Kitchen and Kay Pacha. "I like working with people who are passionate about what they do, passionate about their gifts. It was a no brainer," he says.

Together, the duo honed in on a menu of tapas-style plates loaded with the flavours of Salazar's childhood.

"The idea is to create a social environment," explains Eyimina. "We really do want people to be social. Put your phone down. … Tapas force you to try multiple things and that encourages you to come with more people so you can try more things."

Using quality local ingredients, along with imports from Peru, dishes range from a delicate beef Empanada Criolla ($10) to a hearty Pulpo Parrillero ($30) made from grilled octopus swimming in a salsa criolla next to a wodge of crispy pork belly.

"It’s fun, it's diverse. There are a lot of flavours you can play with," says Salazar, of his Peruvian-Japanese menu.

A must-have on every table, Yuca Frita ($12) arrives under a black truffle garnish with a side of velvety huancaína sauce.

A signature Salazar dish, the creamy, crisp Tostada Nikkei ($25) finds nori tempura topped with sushi rice, yellowfin tuna, tosa shoyu, avocado, uni and togarashi.

Already causing a stir, Ceviche Mixto ($25) and Ceviche Vegan ($22) showcase the team's affinity for drama (a.k.a., plumes of dry ice) and deft hand with seasoning. Whether working with tiger shrimp and octopus or wild mushrooms, chef's marinades are citrusy and savoury punctuated by punchy bursts of spice.

Get your veggies with a plate of habit-forming Brussel Sprouts ($15). No, the lowly brassica isn't often addictive but you'll be amazed what a 24-hour uni shoyu infusion, a crown of miso aioli, a shower of katsuobushi flakes and toasted sesame seeds can do.

With a dessert menu comprising just two options, you can order the lot without an ounce of regret.

A bass line of peach makes Tres Leches ($12) feel new. Traditionally built from airy sponge cake soaked in condensed, evaporated and whole milks, at Rhapsody the dessert is lifted with peach and vanilla milk infusion, peach preserves, chicha morada Chantilly cream and peach dust.

Subtle, sweet and supremely crunchy, the Lucuma Sando ($12) combines the starchy Peruvian fruit with spiced cookies, chocolate and a garnish of toasted coconut and gold.

Rhapsody is located at 214 Ossington Avenue.