As she places my lunch on the table, the waitress says almost what I’ve been thinking: ‘It seems a shame to eat it’.
We’re talking about the vegan bruschetta at Raglan Social Club – the cafe on Bow St where the food presents as pretty as a picture.
The bruschetta is boldly colourful – beautifully arranged – and it tastes damn fine.
Cashew butter is spread on grilled sourdough – it is topped with earthy mushroom duxelle (a finely blended mushroom mixture) and served with deeply pink beetroot tofu – microgreens – edible flowers – fried kale sprigs and a wee dusting of dukkah.
I tuck into this work of art and it turns out to be one of the nicest things I’ve eaten in a while – a lovely mix of soft and crispy textures and lovely flavours from the mushrooms – cashew butter and beetroot.
Head chef Tamati Edwards kindly shares the recipe so there is happy potential for a repeat version at home.