Soup was excellent wild exceptional Delicious exotic flavor broth- nice char grilled veggies- actual fresh baby corn Burger was above average- fries were probably frozen but idk and didn’t ask Testones with quinoa were show stopping spectacular - exquisite flavor in the quinoa- and perfect cooking all around Empanadas with mushrooms were great In-house pickled onion lent a beautiful accent flavor to both the empanadas and the testones 3 vegan desserts were 5 stars for effort and presentation was stunning also. Cheesecake was a cashew cream thing, so as good as that gets. Extra points for vegan caramel Apple crumble, the chef (mark) said he was making a vegan version for us, was decent and tasty a little off balance with arrow root leaning- Apples of unknown origin (canned perhaps?) were a little lost in there, and the dessert just fell short overall compared to the high bar the chef set with his other creations Chocolate cake was the star of the dessert course - a subtle fruit infused deep chocolate cake with piped frosting and well punctuated with great strawberry and raspberry. Prices absurdly inexpensive but I’m comparing to Miami Non-vegan dining companions had non vegan fare and were enthused Had a hot chocolate with almond milk and a shot of expresso mix -great combination and a fine finish to a wonderful dining experience
