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