After perusing the small menu, I wanted to devour EVERYTHING. Chef and Agg's business partner Mitchell Bates developed a well-edited menu that was divided into four sections: snacks, small, noodles and medium+. Like the space, the dishes employed familiar ingredients and mysterious elements. Take the scallop for example. When it arrived, it appeared more like a salsa verde, finely diced and folded into a mixture of crema, lemongrass and the kitchen's own fiesta sauce. While I was disappointed with the overall taste and lack of flavour for a scallop dish, I commend Bates for creative presentation. However, I felt as though the kitchen massacred the scallop instead letting it shine in its natural state.