Comments: They have a separate vegan menu comprised of the following dishes.
Starters: Roasted lentil falafel (with Lebanese style dip, lemon & thyme dressing and crispy rustic toast), wholefood salad (kale & cauliflower couscous, asparagus, Tenderstem broccoli, avocado, butternut squash, sweet potato, pomegranate and roasted pumpkin seeds with a pineapple, lemongrass & ginger dressing), homemade soup of the day (with a rustic roll).
Mains: Avocado & roasted red pepper sandwich (with beetroot rosti and red pepper & cumin purée), roasted butternut squash & sweet potato tart (stuffed with roasted peppers, leeks, confit tomato and a leek sauce), spiced coconut curry (with ras el hanout roasted squash & sweet potato, sticky jasmine rice and a scorched red chilli), roasted aubergine, spinach and harissa burger (served in a rustic roll with red pepper & cumin purée, charred spring onions, red chilli and a kale & cauliflower couscous salad), wholefood salad (kale & cauliflower couscous, asparagus, Tenderstem broccoli, avocado, butternut squash, sweet potato, pomegranate and roasted pumpkin seeds with a pineapple, lemongrass & ginger dressing).
Desserts: Treacle & pecan tart (with coconut sorbet and rosehip syrup), chocolate tart (topped with chocolate sauce and fresh berries), coconut sorbet (with fresh berries and a raspberry sugar shard).
Sides: Pan fried Tenderstem broccoli (in a chipotle dressing and toasted pumpkin seeds), green beans (with toasted walnuts), harissa hummus (with grilled lavash bread).