Plant-Based Menu
|
Padron peppers |
9 |
|
White bean dip, confit garlic, preserved lemon, flatbread |
16 |
|
Fine beans, courgette, Italian bitter leaf & truffle salad |
14/24 |
|
Grilled ember salad, brassicas, pea shoots, roasted kale & tofu |
14/24 |
|
Butterleaf salad with Champagne dressing (v) (vgoa) |
17.50 |
|
Miso caramel baked aubergine, fine beans, shaved coconut, umami broth |
28 |
Sweets |
|
|
Apple tarte tatin with ice-cream |
12 |
|
Homemade sorbets Strawberry, lemon, mango & passionfruit |
3.50 per scoop |