Vincent Conti, Mario Minichilli and chef Ryo Doyama have designed a clean and light menu comprising 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 what seems like half of Thomas Dux; 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.
Coffee is limited to batch-brewed filter coffee – no espresso here. You’ll also find cold-pressed juices and interesting teas by Larsen & Thompson.
The interior of the 30-seater cafe, designed by Eades & Bergman, is minimalist and clever. Take the ceiling, for instance. It’s laid with a perforated material that acts as a sound-proofing system – so you’ll be able to hear the person opposite without clamorous background noise.