Char-Grilled Portobello mushroom, served with an orange tartare and finished with wild rocket.
Tomato stuffed with olives, shallots, parsley and sour cream chezze; finished with balsamic vinegar.
Homemade pate served with baby pickled onions and toasted bread.
A rich lentil salad with caramelized pear and roasted walnuts; finished with crispy kale and a white wine vinegar dressing.
Tofu marinated in a homemade smoked sauce, char-grilled and served with skinny fries and spring onions.
A homemade burger, using mixed beans, chickpeas, roasted onions and sweet potato; Served with skinny fries, relish and a side salad.
Tomato base with grilled vegetables, a sundried tomato pesto and vegan cheese; finished with wild rocket.
Homemade flatbread served with a spicy aubergine dip, plum sauce and a herb sour cream.
A crunchy chickpea cake served with a homemade vegan nut sour cream and finished off with an orange zest.
Deep fried lentil dumplings served with a mustard and tomato relish.
Served with candied orange segments, covered in 100%dark chocolate.
With Homemade vegan Banana ice cream and candied lemon.
Served with fresh berries
Served with an apple and pear compote; finished with glacé icing.