Chef Gilles Joye and Heike, front of house, have converted the Marcus restaurant into a gastrobar: OYA. The interior has been treated to an exuberant makeover, without forgetting a lovely alfresco area. The varied à la carte and lunchtime menus unveil patriotic Belgian family favourites and Mediterranean-themed sides. A few examples: crushed carabineros prawns with grapefruit and crunchy croutons, hanger steak, cooked rare, with a shallot sauce and fresh mayonnaise, or a succulent pasta and seafood extravaganza. Chef Joye cherry-picks premium produce and makes ample use of a Mibrasa charcoal oven. A culinary patchwork packed in heroic flavours and subtle nuances.