An Asian twist of the classic Eggs Benedict, it comes with poached eggs, hollandaise sauce, fried spicy cauliflower, guacamole, and feta cheese, served on a bed of naan bread. The eggs were done well with a runny yolk, guacamole was creamy, and cauliflower was nicely battered and fried well. However, the cauliflower could have used a tad more seasoning. Although individually all the elements were decent, I personally did not think they work well together as a dish. The runny yolk was soaked up by the naan bread and fried cauliflower, making them soggy and cold towards the end, which I did not finish eating.
Would not order this again but it had enough potential for me to want to try something else from the menu on a next visit. The nice cafe environment also contributes.

As for the mushroom soup; perfectly creamy texture with the right amount of mushroom chunks. Flavourful and truffle oil is just right, not overpowering.