Simple is best? It's certainly the case at Os Kitchen,where cool tones,clean lines and straight plates add up to a boon for bayside diners. From chef Rachael Ginty's succinct menu,take,for example,the antipasto:a classic collection of frittata,grissini,little piles of marinated red capsicum,mushrooms and cauliflower,chorizo chunks and prosciutto fresh from meeting the gleaming meat slicer at the rear of the intimate dining room. Or perhaps a superbly crumbed Otway pork cutlet,served on a cabbage and lemon salad with an apple-cider jus. A crisp-skinned barramundi fillet is paired with a nicoise of potato,a soft-boiled egg half and the sharpness of baby capers. The informed,convivial service will steer you in the right direction if you want to take the sweet path - the tiramisu with a hefty espresso hit,or the trifle of peaches,raspberry sorbet and lemon verbena cream will leave you glad you did. Hampton has reason to be happy.