Vegetarian
- Pearled spelt with oyster mushrooms & wilted greens
- Aubergine charlotte with sweet potato galette
- Butternut Squash risotto with charred artichokes, saffron potatoes, parmesan and chive cream
- Herb gnocchi with wilted chard, asparagus mousse & pea & mint emulsion
- Summer squash dumplings, vegetable melange,smoked tomato’s, black olives & shaved fennel
- Spring vegetable risotto with micro sprout salad
- New season asparagus, quails egg, sanfire, vegetable pave with sauce ceviche
- Open lasagne with garden vegetables, Parmesan crisp, sweet basil pesto Sweet & hot pepper stew with zucchini fritters & white Mild goat’s cheese & celeriac mousse, charred bread, roasted beets, rainbow chard & smoked butternut sauce
- Confit of wood mushroom tart with a pea and mint pesto
- Filo cup with aged balsamic slow roasted tomatoes, wilted fort hook and bocconcini
- Fennel and spinach tagine, crispy ginger halloumi, butternut and mint couscous. Pearl salad with torn pistachio flatbread
- Wild mushroom wellington with a tamari and green tea sauce
- Butternut and parmesan cannelloni, saffron, wild sorrel rice cake. Seared asparagus, lemon verbena hollandaise
- Lentil dumplings with cumin yogurt and nutty honeyed, pilaff puff flatbread
- Sweet and spicy cheese with mung dahl rice
- Tomato and tamarind potato with green coriander rice
- Saffron tortellini with asparagus,pine nuts and puy lentils parcels,
- Artichoke pesto with silk wilted pasta
- Whipped goat cheese, blackberry leather, deep fried couchette owers truffle honey, saffron dauphinoise stack
- Beetroot and goats cheese cannelloni, pea and mint mousse, potato galette tahini and celeriac puree
- Porcini mushroom steamed pudding, seared broccoli and hazelnut tamari dressing
- Summer vegetable ragout with shitake mushroom dumpling and orange ginger dressing