The toes of my bare feet curl, grasping for purchase on the smooth steel wires wrapped tightly to form the long, taut cable that stretches out before me.

The wind gusts; I sway perilously. Don’t. Look. Down.

I bring the bar I’m holding back to horizontal. I Concentrate on my destination as I edge away from the parapet of the Canary Wharf tower I’m perched on.

Balance is key. Don’t. Look. Down.

My palms are sweating; pinpricks of perspiration. I can feel the moisture of the clouds condensed on the cold, narrow rope of steel.

It’s all that’s stopping me plunging to destruction on the jet-washed paving slabs of the estate.

Can I feel my foot starting to slip? Will it all end in disaster?

I built the tightrope walk into my morning commute to inject life with a little excitement.

Instead it’s taught me the value of balance. An even keel leads to success. Bias to disaster.

But I could have learnt that lesson much less perilously had I hopped on the Jubilee line to North Greenwich.

Ross chicken, broth, curd dumpling, new season garlic, pickled alexanders, pork scratchings, kombucha egg

There, as the area finally starts to come alive with the promise of residential development and the ongoing prosperity of The O2, you will find the best restaurant in Docklands.

Craft London is a collaboration between offbeat chef Stevie Parle and interior designer Tom Dixon.

Stood either end of a seesaw, the pair keep the plank perfectly horizontal. This is an establishment in harmony with itself.

The decor doesn’t overpower the senses and the dishes don’t eclipse their setting.

Instead each nugget of carefully chosen food, artfully stationed decor and keenly-honed service exist in equilibrium to deliver an experience that’s warm, welcoming, skilled and relaxing.

Just as the delicate flavours in Parle’s salad of peas with courgette flowers and goats curd, each element fits snugly together.

Nails and I dine on a Monday. She enthuses over the atmosphere. She's not the only one. Word has got around and there are few free tables.

Nevertheless the place neither feels noisy nor crowded. The service is so pleasantly relaxed staff seem to be able to stretch time to spend an appropriate portion of their evening with their diners.

Lamb hogget (older than a lamb but not yet a sheep) with turnips, anchovy and spelt

Ingredients are sourced as locally as possible with some grown on site (and honey made there).

The danger of tipping over into self- congratulatory guff about super-local, hyper-seasonality is delicately sidestepped with a little self-deprecation.

Staff manage to weave in interesting snippets of knowledge without sermonising.

The stand-out dish for me is a juicy splat of chicken in broth with a curd dumpling, pork scratchings, pickled alexanders (an unusual hedgerow veg) and something called a kombucha egg. It's purple, like prose.

The food not especially cheap, with mains coming in around the £25 mark.

But you get what you pay for and the food and wines unusual enough to make you feel like you’ve broken into the pantry of a genius.

On the wine side, give the London-made SW6 London Cru a go when you inevitably book.

Craft London, 1 Green Place, London SE10 0PE, 020 8465 5910, craft-london.co.uk .

Craft London's upstairs bar is equally pleasant