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Don’t be fooled by its unassuming appearance, because I can safely say this was our fave dish of the 4-course lunch menu we had HANDS DOWN. The tofu is made in-house, and had a super smooth, almost creamy interior, while pan fried to a nice golden brown on the outside. Only the brilliance of a Michelin-starred spot could think of completing this already perfect tofu with truffle slices, crispy asparagus shreds and woody, succulent mushrooms to elevate this dish even more. Excellent, excellent, excellent.

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