"Aroma Kitchen" is what Tanja Grandits calls her culinary philosophy. It succeeds not only when tastes harmonize with each other perfectly, but also when contrasting flavours and textures, such as crispy and creamy, or juicy and spicy, meet in the mouth. Sweet potato puree served with saffron butter, loup de mer is graced with a seasoning of ajowan and a smooth cream of corn is served with a refreshing salsa of grapefruit. Everything she creates centers on spices and colors. Her restaurant kitchen is strewn with small jars containing coriander, ginger and many varieties of chillies, along with a stash of fresh herbs that completes her culinary treasure trove! There is not a plate that leaves her kitchen that hasn't been decorated with fresh lime cress or basil tempura.