Rosie’s

Shannon Rosie Barge is busy. She wrote her first book Conscious Cocktails and opened her first restaurant, Rosie’s, in quick succession, meanwhile clients line up to see the young entrepreneur and medical nutritionist.

Every dish and drink at Rosie’s has been tweaked and rethought to earn the wellness guru’s seal of approval.

Soft wooden furnishings, a generous allotment of indoor plants and an impressive millennial-pink terrazzo bar fill the room. It’s a scene tailored for Instagram.

Guided by the culinary expertise of Shireen Reilly (ex-Bills chef), refined sugars and processed ingredients are largely absent from the menu. Instead you’ll find holistic recipes designed with “nerdy scientific” intentions. A cheese plate, for example, comes with liquorice and pear to aid with alcohol absorption and to prevent dehydration.

Barge grew up in Singapore and says that influenced the menu, but flavours are smuggled from Italy, the Middle East and Greece, too. “Small bites” include prosciutto-wrapped haloumi, and goat’s cheese with quinoa crackers. For mains try the lamb fillet with green-pea tzatziki, the whole market fish or the miso-baked salmon. A whole section of the menu is dedicated to veggies with items such as maple-glazed roast pumpkin with Persian fetta, and baked cauliflower with artichoke.

Wine is courtesy of Riot Wine Co and is free of residual sugars and preservatives. Barge’s “conscious cocktails” come in misty hues of mitochondrial green and are free of sugar syrups and sweetened liqueurs. For cocktails, kombucha and sugar-free spiced rum combine with freshly squeezed apple and ginger juices, while dry gin meets a green juice halfway to create the Green-Tini.

Desserts also benefit from Barge’s health treatment. There’s a refined-sugar-free vanilla coconut yoghurt with berries and pistachio and something called the “good gut” brownie.