Almost directly opposite their original restaurant, the pair behind Les Agitateurs have opened this tiny place centred on an open kitchen and done out in a palette evoking lava stone and magma. The culinary concept, as enticing and colourful as the dining room is dark and brooding, involves reimagining Mediterranean produce through the prism of Asian traditions with all their spices, chilli and freshness. They pull it off, with pork ravioli in a phở-style beef broth with tenderstem broccoli and fresh herbs; duck breast, marinated then grilled, with a spring onion-infused jus, spring rolls of confit duck leg, and a refreshing Thai salad. The wine list, which focuses on organic estates (with a penchant for volcanic terroirs), also encompasses a savvy selection of sakes.