Planta just opened in March, boasting a 100 percent plant-based menu. David Lee, Executive Chef, serves up creative dishes like Carrot Nigiri with wasabi and nori, and Watermelon Poke with avocado smash, citrus soya, cilantro and jicama.
Its dessert menu is equally creative, putting vegan ingredients into the spotlight. The Young Thai Coconut stars a basil/chia-seed pudding, fresh coconut and passionfruit sorbet.
“The dessert is built in an actual coconut, then it’s filled with the pudding that has this silky-smooth texture,” says David Grutman, Owner. “We mix that creamy base with fresh pieces of coconut to give a nice crunch. Then we add a scoop of passionfruit sorbet and sprinkle coconut chips on top. It’s almost too pretty to eat.”
In addition to highlighting the craveability of plant-based foods, Planta’s goal is to showcase how beautiful they are. “We designed our dishes to not only be next-level delicious, but also Instagram-worthy,” he says. “If a dish isn’t photogenic, what’s the point?”
David Grutman
