We are pleased to announce the start of our Winter Menu, which make use of the new delicious seasonal winter vegetables. We are keeping menu classics such as the Shitake mushrooms & kale dumplings, and the Blackbean spaghettini. Some other menu favorites will be kept, incorporating seasonal vegetable changes. 

We have added some mouth-watering new additions to the menu, such as Warm Winter Salad w cumin roasted vegetables & organic ginger honey. One of the most exciting changes, is that with the transition to the new menu we have incorporated Vegan options on nearly 90% of our Dinner and Lunch options!

You can view the full menu here.

We have replaced the Mango salsa on the Fajitas with a mouth watering pineapple salsa for the winter months, and we now have a Gluten-free option with the Fajitas. We have replaced Watermelon Carpaccio with a Roasted Beetroot Carpaccio which is bonafide deliciousness on a plate!

We have swapped the barley in the Quinoa bowl and Veggie Burger for brown rice to make them 100% gluten-free, and we have replaced the Seasonal Stuffed Vegetables with Stuffed Portobello Mushrooms, accompanied by organic, rennet-free brie (Vegan option available). They are to die for!

Some more exciting additions to the menu include a Raw Paleo Salad w cabbage, carrot, beetroot, radish, walnut, pear, blueberries and the Sunday Roast which is 100% vegan except for the Yorkshire pudding and is a house made Seitan stuffed with mushroom, raisin and pine nuts served with infused mint & pea mash, dutch carrots, turnip & baby potatoes, and topped with Vegan gravy. Join us for dinner soon and be prepared for a winter taste sensation!

 

 

Comment