You may well miss this former sheepfold tucked away in verdant greenery with its exposed timberwork on the beach road. It is however well worth keeping your eyes open! Chef Yannick Duc treats diners to spontaneous, vibrant recipes that are tailored to modern tastebuds, displaying a strong predilection for first-class seasonal produce, in particular freshly caught fish. The chef also enjoys mixing seasonings, spices and peppers, jazzing up his pigeon with beetroot and pumpkin with a dash of long red Kampot pepper or his sweetbread and prawns with a dusting of green Malabar pepper. Served on the garden patio in fine weather.