This distressed building clad in corrugated metal panels is housed inside a bus depot-turned art space. The low-key exterior is however a stark contrast to the modern, sleek interior. The tasting menu showcases creative, sophisticated European fare with subtle local twists. The signature hay-aged Penang duck uses 90-day-old local birds that offer leaner meat and a robust flavour. Homemade sourdough with tomato butter is another standout.