I Don't Eat, I Devour

I have visited Haven many times, and I have returned not only satisfied, but impressed every single time. The secret is certainly out - on the weekend, you can expect to have to wait for a table, especially when it's lovely and sunny outside. Your culinary journey will start with activated charcoal water from Japan (the charcoal, not the water). Apparently charcoal detoxifies the body and purifies the water. The water does have slightly less of a metallic taste compared to water straight from the tap, but that could have just been my imagination.  It does, however, sets the tone for what kind of establishment Haven is: it walks the thin line between artisan and pretentious, but luckily the owner and the staff are so passionate about their specialty coffees and deliver coffees good enough to satisfy the snobbiest of coffee snobs that their attention to detail comes across extremely sincere. Charcoal water, complimentary Geisha Cold Brew, $9 This is one expensive coffee,

Mustang, unlike the car of the same spelling, is pronounced 'moo-stang' and refers to a district of Nepal known for its vast natural beauty, straddling the Himalayas. At Mustang Nepalese restaurant, the Nepalese head chef prepares traditional dishes which were so delightful I am geniunely surprised as to why Nepalese food is not as popular in Sydney as, say, Indian food. As a rule, when I try a new cuisine, I always like to order the banquet menu so that I get a taste of the most representative dishes. At Mustang, the set menu is called 'Kaja', and it's a filling three course meal consisting of a plate of different entrees, a few mains to share, and a dessert. Entree Plate Starting from the bottom and going clockwise, we first have 'aloo chop' - a golden globe of fried potato cake coated with chickpea flour and topped with mint sauce. It was soft, mild and moist in the middle, with the mind sauce adding a welcome tartness to this deep-fried item. U