TO START

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Deep fried lentil and carrot arancini, roasted tomato purée, orange zest

 

Heritage tomatoes, roasted red pepper in smoked rolled aubergine, oat milk béchamel, cold pressed rapeseed oil, crispy basil, sourdough crumb

 

Roast candy tomatoes, peanut butter hashbrown, mini greens, sunflower seeds, cucumber mirin

 

Carrot bacon, lettuce, tomato, vegan paprika mayo, sourdough

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MAINS

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Panko fried cauliflower steak, katsu curry sauce, sesame green beans, sushi rice roll

 

Puy lentils, tomato and basil sauce between layers of celeriac. Rocket salad, cold pressed rapeseed oil and balsamic dressing

 

Handmade gnocchi, oat milk cream, wild mushrooms, micro greens

 

Pressed celeriac, orange juice roasted carrots, thyme oil, potato rosti, burnt lemon

 

Mildly spiced curry, fennel, cardamom, roast turnip, courgette, khobez, pilau rice

 

Plant based burger, vegan Mayo, sweet & sour pickles, hot sauce, whole meal bun, sweet potato fries, vegan coleslaw

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TO FINISH

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Banana & toffee cake

Chocolate ganache tort

Chocolate strawberries

Victoria sponge