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fruit gel. A nonsense, but the cocktail is #balanced. Dessert highlights the tightrope walked by those treading the new plantbased garden path. A banana split (14) of three scoops of nutbased, agavesweetened icecream  chocolate maca root powder, avocado and coconut oil; strawberry and goji berry; and vanilla, hemp seed and coconut  interspersed with sticky wafers made from dehydrated, compressed green banana and maple syrup, leaves an impression of oiliness. Everything in it tastes like a substitute


matcha and hojicha by Grow Green Tea) is served. But dont be too distracted by shiny objects, because theres plenty to get through on the allday menu. The food at Auvers has multicultural roots  think a taroflavoured bircher muesli, or a soft shell crab po boy. Theres also a distinctly Japanese influence on most dishes, with the addition of an onsen egg here or a ponzu hollandaise there to liven up brunch staples such as corn fritters or eggs benedict. Head chef Kim Khong Bong, formerly of Alexandrias Bitton, keeps things seasonal by tweaking his lineup every three months. Among his autumn offerings are heartier dishes such as a golden saffron risotto with parmesan chips and crispskinned roasted chicken breast; and the slowcooked beef and


are more like art installations, and a structure that references an outback shed. Californiabased consultant chef Matthew Kenney has a colourful past, with several restaurants and collaborations left in his wake  something yet to appear in a press release or local media. He reckons hes crafting the future of food with his plantbased recipes, which are designed to convert rather than preach. The Kenney way is executed here by Danishborn executive chef Kasper Christensen, who has the skills and aesthetics to


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.