SAGE, which stands for Saison, Artisanat, Goût et Émotion (Season, Craftsmanship, Taste and Emotion), reflects the vision of this friendly, contemporary bistro done out in a palette of soft, muted tones. Expect dishes such as grilled watermelon carpaccio seasoned with blackcurrant, black miso and marigold; perfectly cooked rockfish, saffron fregola sarda, yellow courgette in a sauce vierge. The desserts, including a modern take on peach Melba, also showcase fresh flavours. This creative cuisine, which favours short supply chains and includes plenty of vegetarian dishes, is rife with tempting options.