Shu Restaurant Web site
Eating at Shu is an event! The decor is part art installation, part New York loft, with projections and chains dangling from the ceiling, and clear ghost style chairs (although still warm and cosy). The owner Shu’s quirky creative flair was everywhere, our drinks were served in laboratory beakers, there were industrial thermometers in the flower displays and the many of the dishes looked like miniature works of art.
We had the vegan degustation menu, the picture shown is a Daikon roll with enoki mushroom, Asian herbs and lettuce in spicy Sichuan soy sauce; Silken Tofu with crunchy beans and sprouts, topped with pickled chilli relish; and cucumber, seaweed and soybean skin with spicy tahini and roasted pumpkin seeds. On the night we went there were 13 dishes in total, ranging from dainty one bite morsels to larger and heartier share plates. Our favourite dish was the raw avocado cheese cake with blackberry syrup, toasted coconut chips and little squares of crunchy coconut agar jelly.
The menu is based on seasonal produce and organic where possible, so changes regularly and they are also accommodating to different dietary requirements, especially if you let them know in advance. Many of the dishes would already be gluten free, and while it’s very vegan friendly, Shu also has a meat menu, so it would be a great place to visit with a diverse group of people.
group photo by Guy Stewart