Whoever is baking the bread at Shinta Mani Wild certainly has mastered their craft. We loved the mini baguettes at breakfast, and for lunch, the thinly sliced foccacia served with olive oil, salt and pepper was divine. Our starter was vegan Caesar salad with a creamy, tangy and garlicky rich dressing on crunchy lettuce, crispy and chewy fried oyster mushrooms, paper thin dehydrated eggplant bacon, and a scattering of edible flowers which all combined to make this dish as pretty as it was tasty.
Next up, chickpeas in a decadent curry sauce. Creamy smooth coconut milk, a hint of spiciness from red chilli, a spice blend that is warming and soothing wrapped around al dente freshly cooked chickpeas. Topped with grassy, and slightly bitter penny wort leaves to cut through the creamy richness and accompanied by some flaky light coconut roti, it was a wonderful taste of Sri Lankan cuisine in Cambodia. Dessert was soft caramelised bananas in a caramel sauce with a coconut ice cream and sliced mango. Generously smothered in caramel sauce that had fresh passion fruit running throughout, lifting the sweetness and adding an extra crunch from the seeds, the bananas were soft and sweet and entirely delicious. This was a perfect, plant based lunch.