Review

Samantha Haberli opened Earth House in 2022 with a mission to serve plant-based Mediterranean food rooted in sustainability, seasonality and Thai produce. The kitchen runs on zero-waste philosophy, sourcing farm-to-table ingredients from local suppliers to minimise environmental impact. Grilled lion’s mane mushroom skewers come smoky and charred, mojo picon adding a steady controlled heat. Miso aubergine arrives crispfried, layered with sweet-savoury miso and sake, with puffed rice adding crunch. Cashew burrata is creamy, strongly anchored by earthy lentils and asparagus, citrus and balsamic cutting through with clean herbal brightness. Smoked beetroot is thinly sliced, mesquite smoke meeting sun-dried tomato sweetness, balanced by house feta. Tomato tartare brings dehydrated tomatoes, herbs, citrus and plant-based egg yolk on toast, creating something texturally intriguing. Pappardelle is hand-cut and coated in slow-cooked tomato cream with sun-dried chilli, garlic and fresh farm basil. Mushroom wellington wraps mushroom duxelles in crisp golden pastry with rich gravy, creamy mash and asparagus. Saffron risotto is rich without heaviness, lifted by candied lemon peel and pistachio crunch, with portions suitable for sharing. Lasagne layers house-made pasta with len- til-mushroom bolognese and béchamel sauce. Hojicha cheesecake with roasted tea sponge, cashew corn cream, salted caramel and black sesame crumble, is neither overly sweet nor aggressively cheesy. Wine focuses on natural and biodynamic from small producers, with Thai selections from Khao Yai.