Trend-setting veggie-centric plates that are rising to the top of the food chain.
Trend-setting veggie-centric plates that are rising to the top of the food chain.
VERDANT APPEAL
A visit to JAAN will make even the most devoted carnivore forget about meat.
Chef de Cuisine Kirk Westaway’s dedication to nature and terroir stems from his upbringing amongst farmers, and is best showcased in the meatless menu, where each vegetable is prepared in a style that best draws out its flavour, elevated with diverse culinary techniques. Depending on what’s season, guests can feast on dishes spring pea with fromage blanc, saffron and ricotta cannelloni with sweet Cévennes onion. A highlight from the one-Michelin starred restaurant’s current line-up is the Golden Beetroot, whose simple name belies a filigree of tastes and textures, from sweet, acidic and umami; to crunchy, rich and fresh— all in an exquisite dish that is essentially, a salad.
