Verdant Table

Golden & red beets, whipped cashew ricotta, pickled mustard seeds, microgreens, smoked paprika oil.

Tamari-glazed tempeh, mango salsa, toasted coconut, lime crema, butter lettuce, fresh chilli.

Fire-roasted sweet corn, chipotle aioli, crumbled almond feta, cilantro, smoked lime.

Sourdough, truffle-roasted cremini & shiitake, caramelised onion jam, thyme, shaved fennel.

Heirloom tomatoes, seedless watermelon, cucumber, fresh basil, balsamic pearls, fleur de sel.

Slow-cooked beluga lentils, roasted tomato, coconut cream, toasted cumin, served with saffron basmati and charred flatbread.

Herb-crusted celeriac steak, lemon-caper butter, pea & mint smash, pickled red cabbage, dill oil.

Whole-roasted cauliflower, chermoula, beluga lentil base, harissa-roasted chickpeas, pomegranate molasses.

Arborio rice, asparagus, English peas, sorrel pesto, spring onion, nutritional yeast, lemon zest.

Three corn tacos, chipotle-braised jackfruit, avocado crema, pickled jalapeño, cabbage slaw, street salsa.

Whole aubergine, white miso glaze, sesame, pickled cucumber, black rice, shiso, crispy shallots.

Hazelnut crust, 70% cacao ganache, fleur de sel, raspberry coulis, candied orange.

Coconut cream set with agar, passion fruit curd, toasted coconut flakes, lime zest.

Rotating seasonal stone fruit or berry filling, oat & almond crumble, vanilla oat cream.

Oat-milk vanilla gelato, double espresso shot, dark chocolate shavings.

Méthode ancestrale sparkling. Chenin Blanc. Loire Valley, France. Lively, floral, bone-dry.

Skin-contact Pinot Grigio. Friuli, Italy. Amber hue, dried apricot, tannic finish.

Grenache blend. Rhône, France. Spice, red berry, earthy minerality. Light-to-medium body.

Three 60 ml pours of our in-house rotating seasonal kombucha — current flavours change weekly.

Elderflower, cucumber, fresh mint, lime, sparkling water, zero alcohol.