The youthful chef's cuisine is fresh, fragrant and in tune with the times, in keeping with the modern and colourful bistro vibe. Dishes might include gravlax of Bellet trout, spicy guacamole and crispy vegetable salad; fillet of line-caught rockfish, bisque emulsion, fregola sarda with pesto and aubergine confit. Efficient service with a smile. Affordable lunchtime menu, and an impressive selection of cognacs.