Matsutake Cake – Steamed Japanese mushroom cake with rosemary gelee, golden enoki, vanilla creme and pistachio crumbs. 

Mushroom Gratin – Button mushroom gratin served with Tennessee heirloom potato puree and belgian endive with Focaccia bread. 

Spring Vegetable Terrine – Aubergines, carrots and mushrooms with pistachio soil and garlic onion emulsion. 

Cubes of Duo Watermelon – Red and yellow watermelon with feta and mint gelee, pomegranate and balsamic reduction. 

Snow Pear and Napa Cabbage Consomme – Double boiled rich vegetable stock with baby pear and almond.

Clear Tomato Broth With Garbanzo – Tomato and chickpea with orzo pasta and spinach dumpling. 

Wild Rice – Sauteed wild rice, baby radish, baby carrot and haricot verts. 

Baby Garden Root Vegetables – Golden baby beetroot with baby carrots, root vegetables, truffle mash and horseradish butter garlic sauce.

Trio Of Spheres – Fresh wild mushroom with truffle oil and onion in puff pastry, butternut pumpkin risotto ball with curry mayonnaise, and crispy duo of mozzarella arancini. 

Joie by Dozo will take you through a selection of taste and flavours. The dishes delivered to the table, not only look as gorgeous as they taste, everything was just too intricate from choosing of ingredients to plating, you can obviously tell that the team at Joie by Dozo had put in so much efforts and careful thoughts into their refined and original creations.

The restaurant atmosphere is pretty informal and the staff were friendly and personable. Overall, it was a very good experience. Even if you are a carnivore like myself, I think you should move with haste to get yourself in front of these degustation menus, as you will be challenged to put aside your misconception about meatless cuisine.