BOE Magazine

"My absolute favourite was the bread and butter pudding with custard (slightly crisp and caramelised at the edges, complete with currants that burst in mouth)."

BOE Magazine

"My absolute favourite was a light-as-air lime and basil mousse that, despite its delicacy, nevertheless had a powerful zing of citrus, herbaceous flavour."

BOE Magazine

"Amongst the many, many items I tried, my favourites included a delicious green curry that was laced with lemongrass and packed with satisfying chunks of quorn."

BOE Magazine

"I thoroughly enjoyed the Sri Lanka Jackfruit Curry, complete with ample wedges of robust fruit (a perfectly adequate substitute for meat), swimming in an exotic sauce of coconut milk, spinach, haldi, jeera, oranges pickles and crunchy cashews."

Hayley Dhanecha

"We tried the mango mousse and it was almost unbelievable that it was vegan. So light but still creamy, we literally couldn't have ended the meal in a better way."

Julia Mathew

"Creamy Jello-like peach mouse topped with fruit sauce was delicious."

Julia Mathew

"The chocolate mousse was very light and fluffy."

Linda Cabasin

"I loved the silky, decadent-tasting soy chocolate mousse."

Rate My Bistro

"It was nice to try something different by having the Cordon Bleu. This was made of seitan, smoked tofu and Appenzeller cheese all wrapped in a crispy coating. The smokiness of the tofu went well with the nuttiness of the Appenzeller cheese. Appenzeller cheese is a speciality cheese produced in the northeast region of Switzerland. The Cordon Bleu was completed by the vegetables of yellow and orange carrots and courgettes. The vegetables were all chunky and not overcooked."

Rate My Bistro

"The Hiltl Burger was made to a secret recipe and was in a sunflower and pumpkin seeded bun. The tasty burger had so much flavour. It came with Swiss herbal quark, coleslaw and a tomato based cocktail sauce. These sauces were ideal for the fresh country fries."