The menu’s stand-out dishes include porridge, soufflé pancakes served with seasonal berries and maple syrup, and colourful Buddha Bowls bursting with flavour. A hero dish is The Forager — suppose sautéed wild mushrooms, truffle oil, poached eggs on a bed of spinach, and sourdough toast. Finally, a particular mention needs to go to the pork bao served with tender BBQ Korean short ribs, kimchi, crispy onion, and a fried egg on a bao bun. CopyrightFood Safety News is a web-based news publication focusing on food safety.
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