The gastronomic temple Grub made headlines a few years back for serving Sydney’s bored pleasure-seekers a Mediterranean dreamfish that caused diners to hallucinate for several days. Since then, Grub opened bookings once a year, an event earmarked in the calendars of a thousand stressed PAs, and the prices grew if not prohibitive, then as gluttonous as the clientele. Like Grub, when Dave called triumphantly from his study that they had secured a date in the summer, Mira was hit by a maelstrom of reservations.