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WHAT TO ORDER: The vegan options are as good as anything on the menu
WHEN TO GO: For a working lunch or a birthday dinner
THE VIBE: A shapeshifter; an easygoing crowd-pleaser
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A long-term resident of Foley Street, this is a restaurant that often flies under the radar – undeservedly so given its proximity to Oxford Street and consistently great food. Much of the team were key players at Busaba, including head chef Jude Sangsida, head of operations Adnan Celik and GM Ken Phyo. The Busaba influences are certainly there, not least in the menu layout and diversity of Asian-inspired cooking. But there’s consistency and refinement here that guarantee a good time.

Where to sit?

The cavernous basement booth is perfect for birthday dinners and big groups and the menu is well-furnished with vegan and gluten-free dishes. There’s also the chef’s counter down there for more of an intimate affair. If the sun’s out, you’ll find us on the terrace with a spicy Tommy Tam margarita in hand.

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