We consider ourselves to be connoisseurs of the perfectly balanced menu. Starters to get the conversation flowing, mains to wow even the most traditional of Aunts and desserts so good that your cousin Steve will be gesticulating about them at family BBQs for years to come
We are and have always been, very proud of our vegan menu. We have collectively shuddered at tales of vegans served just the trimmings of a roast, or having to exclaim with joy at yet another.fruit.salad served as dessert. It isn’t easy to feel overcome with happiness when your only option is to grin and bear it, and we have always tried our utmost to deliver menus that delight everyone, and not only our meat and dairy eating companions.
These menus are lovingly crafted by Head Chef Graham and his team of kitchen wizards. They are refined and taste-tested and then refined a little more. And, well, we decided it was high time that we take our beloved vegan menu to the next level.
We wanted to create a menu that feels indulgent and glamorous. We wanted beautiful aesthetics AND incredible flavours. We wanted a glorious blend of textures and colours with absolutely no compromises. Most of all, we want everyone who eats our food to feel happy and satisfied and very well looked after.
So here it is, whether for a select few guests or for everybody, here is the Vegan menu Level Up.
Images by Sarah London Photography
Food by us
You’re welcome.
Vegan Three Course Dining
Starters
Sticky red onion tarte tatin
rocket oil, avocado and tomato salad
Falafel Bowl
Sprinkled confit red chilli’s, sweet potato, mango, pecans, black bean salsa, baby gem lettuce and fresh coriander
Beetroot lovers
beetroot hummus, beetroot cream, beetroot crisps, pickled beetroot fondants and picked herbs served with a seeded cracker
Classic roasted plum tomato and basil soup
With a jumbo ciabatta tuile
Vegan sharing board
Tomato tofu and aubergine ragu, chargrilled med veg, focaccia bread, beetroot hummus, marinated olives, black bean dip
Roasted squash and sweet potato salad (GF)
With a sage and heritage tomato gremolata, crispy sage and balsamic
Middle eastern aubergine and Catalan of vegetable roulade (GF)
With a rocket and chive salad, pomegranate and mango salsa
Sweet potato and bbq jackfruit tian
With a Mexican bean salsa, rocket salad and a crispy tortilla crisp
Mains
Cauliflower steak
With a curried cauliflower puree, tempura cauliflower florets,
sautéed spinach, coriander cress & cauliflower cous cous
Sautéed woodland mushroom stroganoff (GF)
Served with a sweet potato, coconut and chili mash & blow touched broccoli
Oven baked vegetable, dates and apricot tagine (GF)
aubergines, lemon thyme infused glazed carrot, sweet potato crush, coriander oil
Beetroot and red onion tart thin
rocket salad, honey parsnips, toasted pine nuts & confit tomato dressing
Coconut milk and spicy Thai vegetable curry (GF)
Steamed rice, sweet potato wedges, coriander salad
Root vegetable, lentil and kale wellington
With roasted beets, celeriac and charred carrots
Mushroom, puy lentil and truffle risotto (GF)
With roasted cauliflower, cauliflower puree, sun dried tomato gremolata
Desserts
Gooey brownie
Chilled almond rice pudding, berry compote, sugared almond Tuile
Mango panna cotta (GF)
With a tropical Thai fruit salad
with fresh mint and fresh baby basil
Peanut butter Sunday
Layers of sweetened vegan creme, peanut butter, chocolate cake and topped with a peanut brittle
Old English Baked Apple
Stuffed with sultanas and dates, oat milk and vanilla custard and a caramel sauce
