Vegan Menu
Available January 14-30th
Starters
Carrot and cashew pate with rye crisps, sauerkraut + pickles
South Indian spicy potato Bonda with Indian pickles + coriander mayo
Mains
Roasted Baharat cauliflower with basmati, wild rice, chickpea, barberries and parsley salad with spinach + lemon dressing
Miso baked aubergine with Japanese vegetable + soba noodle salad
Desserts
Warm ginger bread with saffron poached pear
Coconut rice pudding with mango + mint