Clear shrimp dumpling, sweet chilli sauce, rice vinegar cloud was my favourite morsel of goodness. Little mouthfuls of heaven from the dim sum menu made sent me to my happy place very fast. Memories of Peking duck, with seared foie gras and plum sauce was excellent.
I was having lunch with Chef Kirk Howarth, who is vegan, and Andrew sent out few extra creations, which were all great.
I very much need to return here to eat more and come visit solo so I can just dive in and explore. It all came very very quickly, which when you are sat to have a catch up with someone, made our table very full, very fast, so be prepared for that part, but all in all, great ingredients, prompt service and good vibes.