The high ceilings make the restaurant spacious and airy. The minimalist design and neutral tones are accented with plants and ceramic spoons hanging on the wall, giving it a homely touch. Stairs lead up to the open kitchen where there is a bar and stools for casual dining.

HK$368 per head for a three-course set dinner.

Friends and family.

The raw spicy temaki with sprouted seed "tuna", jicama cauliflower rice, avocado, home-made Sriracha, scallion and wasabi mayo and the spring succotash salad with organic cucumber, aquaponic greens, sprouted mung bean and almonds, mixed seaweed and nori, pickled kohirabi with yellow corn dressing both had a great balance of flavours and textures and were tasty starters. For mains, the signature mixed mushroom linguine with shitake, cordyceps, morels, kind eryngii and white truffle oil is a house favourite and we loved this tasty dish. The vegan desserts were good, especially the chocolate, oranges and cream consisting of Raiz-The-Bar raw cacao pudding, chocolate sponge, orange-cashew pastry cream, orange gelée, raw cacao butter and an orange tuile - it was delightfully refreshing and creamy. The matcha cannelle cake with fresh raspberries, light almond cacao pastry cream, matcha whip, raw cacao nibs was rich and tasty with sour, crunchy and creamy textures.

The lotus root kofta masala with tomato masala, coconut kefir yoghurt, golden paneer and spinach naan was not too exciting, it did not pack a punch.

Organic spirits, cocktails and juices.