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mushroom gyoza, served with kombu butter and chives. Taro bircher muesli. Taro bircher muesli. Photo: Dominic Lorrimer We opt for the yuzu soy salmon gateau (in other words, fish cakes), which comes in a tall, attractive stack. The generously sized patties are crumbed and fried to a katsulike crisp, giving a nice textural contrast to the fluffy, wellseasoned potato and salmon filling. Dip the carby bites into dollops of savoury nori mayo for an extra umami kick. Other trimmings, pretty as they are, feel more like Instagram wallflower than an essential part of the dish. Were confused by the addition of the verjus poached grapes,


turn out bright, fun plates of food built on smoking, dehydration and fermentation. And nuts. Lots and lots of nuts. Kimchi dumplings bring back memories. Kimchi dumplings bring back memories. Photo: Brook Mitchell Chomping your way through a meal here can feel an awful lot like youre on a peanut butter diet. Theres a fun take on spaghetti cacio e pepe with imported American kelp noodles (21) served with slivered sugar snap peas, pea sprouts, green olive puree, and cured olives, with a relatively light black pepper cashew cream. Kimchi dumplings (18) look the business. Their fluorescent green skins have been fashioned from


quietly injecting the spirit of a sleepy artist commune into the neighbourhood. Partgallery and partcafe, Auvers takes its name after AuverssurOise a small French village northwest of Paris where celebrated impressionists such as Cezanne and Pissarro gathered, and where Vincent Van Gogh painted some of his most important works. The cafe is something of a passion project by friends Ron Chen and Leo Rong, whose obsession for coffee and art led them to conceive of a space where they can curate both.


for something else. The venues eyecatching interior. The venues eyecatching interior. Photo: Brook Mitchell Like the hummus, the plant bowl (24) hasnt been overwhelmed by the nowwearying nut and coconut oil bases; its quinoa, black lentils, cubed butternut pumpkin, marinated kale, avocado and preserved lemon tahini thoughtfully composed. Which tells me that the most successful dishes in plantbased gastronomy are probably those that already exist grains, greens and traditional fermented foods rather than those invented for the current cultish craze. Those who rarely visit Rhodes may think of it mostly as the home of a Nordic stress colony called IKEA. But a short walk from the Waterside shopping complex, past the land of allen keys, is a corner cafe thats