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Lunch Menu

MAIN DISHES
Sweet Jacket Potatoes, Pickled Red Cabbage, Aubergine, Mint Tahini and Mango Chutney
Roasted Celeriac, Butter beans, Sweet & Sour Shallots, Tender Stem Broccoli, Chive and Maple Syrup Dressing
Aubergine”Steak”, Pomegranate, Harissa, Mung Beans, Lemon & Garlic Tahini
Disco Cauliflower, Chermoula, Tahini, Paprika, Saffron, Coconut Yogurt, Pomegranate
Cauliflower Fritters, Cumin, Cinnamon, Turmeric, Coriander
Chili Con Nuez Carne, Walnuts, Barberries, Guacamole
Roasted Porto Bello Mushrooms, Tomato, Shallot “Water” Sauce, Chick Peas, Nutmeg Spinach
Chickpea, Carrot and Date Stew, Parsley,
Lunch created by esteemed vegan chef Ton Van de Meer
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