"The menu from Chef David Lee (ex- Spendido and The Carbon Bar ) has evolved too. There's a greater emphasis on seafood and vegan dishes and an all around shift to become more approachable...Among the highlights are a crispy pork jowl sprinkled in maldon, salt cod fritters with a milk-based pimeton mayo, avocado topped with sweet BC prawns and a plate of addictive chicken fried mushrooms.” — Liora Ipsum, Blog TO / Photo credit: Nota Bene
”The menu from Chef David Lee (ex- Spendido and The Carbon Bar ) has evolved too. There's a greater emphasis on seafood and vegan dishes and an all around shift to become more approachable...Among the highlights are a crispy pork jowl sprinkled in maldon, salt cod fritters with a milk-based pimeton mayo, avocado topped with sweet BC prawns and a plate of addictive chicken fried mushrooms.” — Liora Ipsum, Blog TO / Photo credit: Nota Bene
