Responses to Jemima's Review

Respond to Review of Vantra Vitao
by Jemima

Review: This place has the feel of a cosy cave. It is small and fills up with patrons at meal times. There seems to be enough space to accommodate the volumes though. Mostly pairs of people (most tables are small and are closely spaced so this makes sense) however the odd group and single dine there too. Food is international. I think the proprietors may be of East/ South East Asian background though. There is a raw food menu and prepared cooked food/ salads which are stored on the counter. There are at least ten pots of cooked food to choose from. There are also cakes in the cabinet and a whole blackboard full of juices. I had the cooked food which is charged by the scoop. I had "moussaka", salad with red cabbage and broccoli amongst other ingredients, thai green curry and rice/ bulgur/ couscous mix - four scoops. The moussaka did not resemble its name, it was fine. I hesitated on getting the curry because the pot it was in was placed right at the front of the counter where at least one customer had closely breathed all over it also there was barely any left and the attendant had to scrape to serve almost a scoop. My love of green curry won out though, it was pretty good. The salad was definitely raw, fine. With this I had their immune booster juice that was chock full of healthy ingredients including lots of blueberries - great! I was quite full but took away chocolate almond cake. It was quite dry and crumbly, otherwise good. Attendants/ waitstaff (it is mostly counterservice) were fine. At around 13 pounds for organic, good tasting main, dessert and beverage, it was good value. This place makes a five.


Posted by Silver_Spider01 on Friday, February 22, 2013
It may be the mousakka they served was arab mousakka rather than the Greek adaption that many Westerners know. Mou sakka means 'to serve cold' and is a an Lebanese,Egyptian, Morrocan dish something like the mediteranean rattatoiue- tomatoes, aubergine, chickpeas, peppers etc all cooked up together. The layered aubergine with tomato sauce and bechamel topping is a European adaption.
Hope this clears up any confusion

Bright Blessings
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