I had lunch here and chose the Zucchini and Corn Fritters with Tomato Salsa. It was ok, flavours were complimentary.

But to me if I were to be texturally impressed and for flavours to shine and not be ruined by other ingredients. Would present the dish differently.

I would like to see it given this way, if I were allowed to play with it….

I would have two fritters a third smaller in size served on a plate not bowl. As they were cooked originally and stacked rustically with the tomato Salsa sat half on the plate and about half of what was served ( it doesn’t need to have as much as what was served was too filling and overwhelming and heavy to the stomach), and instead of the Spanish onion in the Salsa, I feel should be left in thin rings and only a few slices sat again rustically as it is a strong tasting vegetable that is best fresh and be a subtle accent to a dish like this and place after you put the egg on top of(or crowning the dish) to your liking centrally near the centre of the Fritters and Salsa. I see too many restaurants stacked casually a dish trying to be artistically creative but it fails terribly and a dishes variational textures ruined by this technique especially if you have crispy fried components. Personally it puts me off appreciating the taste and texture of the dish and saying “ yep!! I’d love to have that again “ thought in my mind.

But the Latte and Caramel Slice were lovely!!

Sorry but i really wanted to have a good review of this dish but I found the onion to ruined the Salsa with a stagnant old rotten watery flavour, I feel onion needs to be fresh and a freshly at the moment additive. It made it hard for me to appreciate the dish as a whole. Lovely fresh apple juice, but hope if they included Cloudy Apple Juice to their Drink Menu it complements many vegetarian and light on the stomach Menu Options.

But other than that, I still enjoy dining here and hope to come back again!! 🤩 thanks Team for dining with you co