Plant-Based Menu
|
Beetroot tartare, citrus ponzu, jalapeño granita (vg) |
11 |
|
Salt-baked celeriac, sugar kelp |
12 |
|
Roasted heritage carrots, hummus, za'atar (vg) |
18 |
|
Celeriac & cavalo nero salad, truffled tofu, winter truffles |
25 |
|
Tenderstem, crispy chilli & garlic oil (vg) |
9 |
|
Bitter leaf salad, mustard & shallot (vg) |
8 |
Sweets |
|
|
Parfait au citron (vg) |
12 |
|
Homemade sorbets Strawberry, lemon, mango & passionfruit |
3.50 per scoop |