The other night I caught a sneak preview of the new menu and chef at Napa Wine Bar & Kitchen, Matthew Ona, ahead of the official launch next month. I say sneak preview, but really anyone can pop down there and see him for themselves. (Sometimes I just like to sound all big and important.)

Ona says his plans for the new menu are largely based around finding the best local ingredients, often a thankless task in China. “The aim eventually is to go from farm to plate, sourcing ingredients from suppliers who practice sustainable farming techniques,” he says. It may all sound a bit heard-it-all-before marketing speak, but I tasted the bibb lettuce he’s sourced for Napa’s salads and it is truly something special. He’s only been here a couple of months so I’ll give him some space to live up to his promise.

There’s also good news for those of you who enjoy wine, but don’t know your note from your nose: Ona’s grand plan is to make Napa’s 700-strong wine cellar more accessible to everybody. Starting April, diners can enjoy a five-course, wine-paired taster menu, all for a very affordable price, apparently. “Too often people feel intimidated by a wine list, they don’t know what to choose-I want to remove the elitism and make it fun.” Hooray, no more agonized pondering over the wine list only to end up ordering the second-cheapest.

Oh, and make sure you try the seared salmon with English peas and three-citrus coulis: it's yummy.