French style quiche or avocado sushi are classics at this classy new, raw food joint where the irony of starters like faux-gras liver paté, sans-egg mayo with avocado and focassia and chiaviar with sour cream and quinoa blinis, alongside soups and salads, is not lost on its upscale clientele looking for comfort as well as clean food. Importantly the menu avoids meat, dairy, gluten and processed food, using the freshest ingredients and sublime, artistic presentation. The generous, airy space on the 11th floor is a haven of natural wood, grey stone and glass, and if you fancy a drink, don’t miss some first-rate cocktails.
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