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L'avis de Gault&Millau
Transformer is making plant-based dining cool. Chef Bryce Edwards’ menu continues to evolve, delivering innovative vegetarian fine dining.
The warehouse venue has been refurbished with sleek dark wooden panelling and exposed brick walls. Ivy-clad black-mesh panels separate the dining areas, and each table has its own dedicated spotlight.
The plant-based dishes offer up a mix of Asian, Middle Eastern and even Mexican flavours presented in a sophisticated manner. Plates are designed for sharing; however, the starters are well suited for one. Try the spelt and seed steamed bun with crispy smoked tofu, a subtle dish comprising crispy, soft-centred tofu in a soft bun, with clear contrasts of pickled cucumber and the warming heat of gochujang mayo. From the larger plates, the cumin-braised eggplant is an intense dish – large, softened slices of eggplant are dressed in a rich cumin and chermoula-infused sauce, counterpointed by smooth smoked labna, while quinoa crispbreads add texture.
PSST! This food is made for Instagram – expect beautiful plates of food to be served.
Reviewed for the 2019 Guide