Saveurs de Printemps from Mad About Sucre – French earl grey apricot mousse, Savoire sponge, blood orange and grapefruit insert. The presence of the classily demure and full-bodied earl grey is only detected after it has successfully materialised and condensed on your tongue, and elsewhere the citrusy elements within send…
White snapper milanese with salmon roe gribiche, brussels sprouts with tamarind and bacon from Kilo.…
Celery root cappellacci from Angeleno – roasted mushrooms, brown butter, sage. The fragrant, buttery pasta…
Air-fried chicken winglets from Nekkid, The Naked Finn’s sister bar concept located steps away. Essentially…
Nutella toast with a scoop of Sicilian Pistachio from Double Scoops. The toast was Gillette…
Penne Cioppino from The Wicked Garlic – fresh prawns, squid and NZ half shell mussels…
Foie gras with eel from Les Amis Restaurant – combination of pan-seared foie gras and…
Swedish Apple Pancake topped with caramelised apples, Bavarian cream and cinnamon cider glaze from Clinton…
A Compter Du Printemps from Mad About Sucre – strawberry cream, lemon mousse, French champagne,…