Whilst hardly groundbreaking, dependable classics like egg and truffle never go out of style. Poached to an insta-worthy wobbliness, the yolk is cloaked in a smoky crème fraiche foam and surrounded by thick shavings of nutty Périgord truffle. Underneath, bits of pointed cabbage provided texture and crunch to alleviate the decadent richness of the plate.

Taste: 3.5/5