Celebrating the use of local, fresh ingredients to create tasty and innovative vegetarian cooking since 1981 NIBBLES
MIRIN MARINATED SELECTION OF MARINATED TRADITIONAL CRISPY TOFU ARTISAN BREADS HOUSE OLIVES HOUMOUS 5 5 4 6 With red pepper, miso & sweet Extra virgin olive oil & Confit garlic, blushed Served with warm flat chilli sauce Romesco sauce tomato, lemon & rosemary bread & the topping of the VE VE day VE VE SHARING PLATTER
Scotch egg with gochujang mayo - Halloumi bites with sweet chilli sauce - Sunshine orange quinoa tabbouleh with apricots, radishes, lemon dressing - Pickled tur meric cauliflower – House houmous - Romesco sauce - Courgette kofta with coconut tzatziki - Thyme roasted fennel & carrot salad with green mint oil, feta 26 VO
SMALL PLATES
TODAY’S SOUP PORCINI ARANCINI CRISPY THAI TARKA DAH L 6 CAULIFLOWER 7 8 8 Served with toasted Porcini mushroom & Thai spiced cauliflower, Smoked lentils cooked sourdough thyme arancini, served on white radish & carrot with garlic, ginger & VE a butternut puree with salad, peanut and chili fresh tomato. Served with basil & lemon pesto satay warm flatbread VE VE STEAMED BAO COURGETTE RAW SALAD KING OYSTER BUNS FALAFEL 7.5 ’SCALLOPS’ 7.5 7 8
Steamed bao buns filled House smoked harissa, Cured fennel, toasted Pan fried king oyster with organic raw slaw, hung coconut yogurt & hazelnuts & citrus fruit ‘scallops’ with delicately Asian pickl’s & BBQ pickled carrot white balsamic & lemon creamed cauliflower puree jackfruit VE dressing. & house kimchi VE VE
LARGE PLATES
FFF PORTOBELLO 15 HALLOUMI SALAD 14.5 Portobello mushroom topped with, black quinoa, lentils, Grilled halloumi, maple roasted beets, pickle apple, sundried tomatoes & fresh herbs. Served with garlic fried pinenuts, cherry tomatoes & confit garlic & green beans, bubble & squeak croquette. Pea and spinach pomegranate dressing puree VE VO MALAYSIAN VEGETABLE LAKSA 14.5 PUMPKIN RISOTTO 14.5
Inspired by the street food in South East Asia. A spicy Our chefs personal favorite! - Roasted pumpkin,
and zesty coconut broth, served with glass noodles sage, and dukkha, finished with oat crème. VE VE
OUR BURGER 15 SPICED MOROCCAN TAGINE 15 Roasted beetroot & lentil patty, Ashley’s pickles, smoked Slow & low roasted butternut ras el hanout spiced cashew curd & rum soaked fried onions. Served with skin tagine, preserved lemon, apricot & prunes.
on fries & house slaw. Buckwheat tabbouleh & a slice of focaccia VE VE (VE) VEGAN, (VO) VEGAN OPTION. We cannot guarantee the absence of any traces of nuts or other allergens. Please advise a member of staff if you have any dietary requirements. A 10% discretionary service charge will be added to your bill.