Bonboon

Every dish at Bonboon is fully plant based, with the kitchen building its repertoire exclusively from vegetables, fruits, legumes and plant derived ingredients. The tasting menu (three, four or five courses) rotates every eight weeks to reflect what is in season, and each course can be paired with a selected wine or specialty tea from regions including Taiwan, China, Malawi and India.

The kitchen avoids meat substitutes entirely, instead using techniques such as fermentation, smoking and confit to coax depth and complexity from vegetables. Dishes like roasted celeriac with mole, fermented cabbage with lime aioli and a mushroom trio with portobello sauce show how the menu puts vegetables at the centre rather than mimicking animal based dishes.

Bonboon accommodates gluten free and nut free requirements across the menu, and the fully vegan kitchen structurally eliminates dairy, eggs, fish and shellfish.