Menu
Lentil and burghal ‘Polpetti’ with tomato sugo, garlic sautéed rainbow greens and pangratatto (V)
Spiced black bean soft tacos with Pico de Gallo, guacamole and chipotle aioli (V) (GF)
Curried vegetable samosas with coconut yoghurt raita (V) (GF)
Leek and cauliflower fritters with a tangy tahini dipping sauce (VG)
Asian-style sweet corn and shiitake soup (V) (GF)
Vermicelli and shredded vegetable slaw with Asian herbs and a hot and sour dressing (V) (GF)
Quinoa and chick pea burgers with minted slaw and cashew mayo (V)
Broccoli and red onion orecchiette with walnut pesto and almond feta (V)
Edamame noodle salad with marinated tofu, shiitake, pan fried Brussels sprouts, sesame and miso (V) (GF)
Russian-style cabbage rolls baked with rich tomato and dill sauce, served with vegan sour cream (V) (GF)
Strozzapreti pasta with fennel, broad beans, green olives and Reggiano
Old-school beef burger with a slice of burger cheese, pickle and minted slaw
Spiced chicken, coconut and lemongrass soup (GF)