This entirely plant-based Vietnamese eatery, just off Goodwood Road, is a comfortable place to be. Huge windows fill the space with natural light. There’s a hanging herb garden in the open kitchen that’s hooked up to an original stone wall.
The menu runs daylong. Typical breakfast options include a paleo banana muffin with espresso coconut cream, and toast smeared with mushroom “paté”. It’s a play on the liver paté often found in banh mi. The mung bean sticky rice is quick, flavourful and will keep you full all morning. There’s pho, ciabatta-based “banh mi”, vermicelli salad bowls, rice-noodle rolls and dumplings. Sauces, spreads and vinaigrettes are made in-house.
Produce comes predominantly from small suppliers in the Central Market. There’s also loose-leaf tea from Wildfire Organic in Willunga and kombucha from local brewer Scull, which has a taproom in the CBD.
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