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Please note: the following represents a selection of the dishes available. To view the full menu please visit the venue’s website.
Everything on this menu is either 100% plant-based or vegetarian, however every single dish can be vegan without compromise.
Homemade bircher muesli with apple & goji berries, finished with a spiced sugar top
Sourdough, blueberry compote & thyme infused maple syrup, finished with icing sugar
Potato & Parsnip Hash Stack
Hash of root veg, leek & mushroom, sweet tomato chutney, wilted greens & a sunny side up egg, finished with rice paper bacon
Wild Mushroom & Truffled Cream
Garlic rubbed crostini, piled with wild mushrooms tossed through chilli & thyme. finished with home-made truffled mascarpone
Great British Fake Off
Pan-fried mushrooms, vine tomatoes, wilted greens, rice paper bacon, crushed herby potatoes, sourdough fingers & scrambled eggs
Southern Style Chicken
Spiced popcorn ‘chicken’, lemon, rosemary & paprika shoe-string fries with a rich mole sauce
Breakfast Grilled Cheese
Sourdough rarebit with a gooey cheese centre, fired off in the grill. Finished with fresh garden pesto
Handcrafted Plant-cuterie boards, created and developed in-house. Everything on this menu is either 100% plant-based or vegetarian, however every single dish can be vegan without compromise.
Pistachio & cranberry log, paprika & sage wheel, truffled mascarpone, chia oatcakes, spiced raisin jam and house-pickles
Wild mushroom & pine nut parfait, chia & thyme oatcakes, peppercorn seitan salami, smoked onion puree
Handmade tortellini with smashed spiced squash and tossed through pistachio & pine nut butter
Fried wild mushroom risotto balls coated in panko breadcrumbs, served with a fragrant garden pea & seaweed dip
Ponzu marinated tofu, caramelized and topped with beet and carrot leaf pesto, roasted almonds and purple shiso
Baked aubergine in a rich sauvignon cream sauce, finished with herby breadcrumbs
Fried maize folded with fresh tarragon and finished with black olive tapenade