Walk Don't Run
Vincent Conti, Mario Minichilli and chef Ryo Doyama have designed a clean and light menu made up of what is known to some as “superfoods”. So you’ll see plenty of chia, millet, kale, goji and the like. There’s a “life loaf” packed with seeds, nuts, coconut flour, almond flour – which took five months to develop. It comes with whipped ricotta and a raw chia fruit jam to sweeten the deal. Some of your food will be activated. Go with it.
The delicate flavours and refined presentation of the dishes reflect a Japanese influence – you’ll find rare beef tataki and king fish miso tartare served on custom-made ceramics by Sophie Harle of Shiko Pottery. The idea is to leave feeling light and satisfied, not sluggish.
Cold-pressed juices and interesting teas by Larsen & Thompson complement the menu nicely.
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