South on Albany hits every note. Even the font on the menu. Chef John Evans and front of house Sonia Greig have approached this venture with a certainty and professionalism that is refreshing, and especially rare on the South Coast’s dining scene. The food is inventive and fresh while staying well clear of pretention, and is full of little surprises. What really intrigues me is the way they drop in ‘elk’ between radish and fennel in one of their menu items.