Butternut squash velouté with toasted pumpkin seeds with hint of chilliMushroom menage a trois; Wild mushroom and cashew nut paté, black truffle and mushroom gnudi, Garlic mushrooms on a croute with salsa verdeHoney roasted carrots with tahini and pomegranate, crispy quinoa and cumin crackerForest dashi with marinated tofu in fermented chilli and garlicSticky sesame cauliflower, miso mayonnaise and pickled beets
Mains
Main
Wild mushroom ragu with truffled polenta and yeast ‘cheese' flakesMiso aubergine, coconut rice, charred broccoli with spicy tapioca pearl crackerSpinach gnocchi, courgette ribbons, broccoli, Brussel tops, dandelion and black olive tapenadeCharred sweet onions, crispy kale with parsnip dumplings, sage and honeyBlack pepper blown tofu, fried wild rice with spicy kimchi and cashew dukkahBeetroot and cumin fritters with horseradish and dill yoghurt with cauliflower rice
Dessert
Coconut caramel panna cotta with grated sea salt chocolate Vegan carrot cake, pistachio frosting Peanut butter & chocolate Blondies with banana ‘cream’
