One of the most exciting new openings of the last 12 months, Feuille [meaning "leaf' or "foliage") presents "vegetable-driven" tasting menus that seek to celebrate the best seasonal produce and ensure it is appreciated in its purest form. To that end, the menu is divided into sections such as Grains and Seeds; and Leaves, Stems and Roots. But don't expect the same menu on each visit – chefs regularly visit the restaurant's team of farmers to create new dishes based on available ingredients. And however it may sound, this isn't a vegetarian concept. Meat and seafood are also fixtures on the menu, from the blue crab with daikon and kombu, to the three-yellow chicken with morel and aged Shaoxing wine. Regardless of whether you order vegetarian, the team at Feuille lets the produce shine and take centre stage in a way that few restaurants match.

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