You will probably have guessed from the name and the industrial look that this space to be a garage. Now reimagined as a bistro, the blend of untreated materials and vintage design elements creates a unique atmosphere. The menu puts the emphasis squarely on authentic and familiar flavours, eschewing any unnecessary frills. Think braised pork cheek in a robust sauce, sole meunière with pommes frites or even vegan green curry. Sommelier Fitzgerald Rigole's recommendations are always spot on – and his enthusiasm is infectious!