Argentine, Hofmann-trained chef Alfredo has made this vegetarian restaurant his culinary playground. The menu proffers delectable possibilities like mushroom croquettes, gnocchi with beetroot & hazelnut sauce and Indian curry, but this is the place to adventure off menu.
A recent visit saw Alfredo working seasonal finds into pies with fresh quince; fried avocado with sweet potato & horseradish with Ponzu sauce; cauliflower smothered in a cilantro & chili Tahini with pine nuts & pomegranate; and grilled red cabbage with mint, sundried tomato, pesto & Duqqa, an Egyptian spice mix. Wow.
There are organic wines and over twenty gin & tonics. If it’s all too much to decide among, have the tasting menu, drinks and dessert included.