Comments: The restaurant has a vegan menu and most dishes are available as gluten free with minor adjustments. It consists of the following options.
Nibbles: Beetroot & black sesame hummus, tempura root vegetables & sweet chilli sauce, marinated olives, crusty bread, oil & balsamic.
Starters: Chef’s vegan roast tomato, garlic & herb soup & homemade bread, tempura root vegetables & sweet chilli sauce, wild mushroom & truffle oil pearl barley with watercress & herb oil.
Mains: Cauliflower steak (‘steak seasoning’ spinach, butterbeans, celeriac mash), chick pea tagine (almonds, currants, cauliflower, couscous), Provençale vegetables (charred spring onion, pearl barley, tomato sauce).
Desserts: Vegan chocolate cheesecake (cashew nut purée & chocolate ganache), vegan ice cream sundae (chocolate sauce, chocolate brownie), fresh berries (dark chocolate dipping sauce ‘fondue style’).
Soya milk is available for coffees etc.