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Summer ajo blanco cream

Green beans, homemade tomato chutney with Andliman berry, pickled peaches, shallot vinaigrette, nasturtium sprouts

Cucumber & yuzu gazpacho

Sesame oil, furikake, granny smith apple brunoise - Served with a green kosho ricotta toast, shiso sprout

Bell pepper tartlet & salsa macha

Corn flour shortcrust pastry, "frijoles refritos", vegan goat cream, chesse, roasted red pepper coulis, cilantro shoots

Homemade seeds crackers

Eggplant caponata with olives

Grilled panisse, slow-roasted tomato sauce with mild harissa, basil pesto, pickled celery, pine nut crumble, basil shoots

Carrots fattoush-style

Millet tabbouleh with fresh herbs, vegan tahini labneh, zhoug sauce, almond dukkah, socca crisps

Tofu "malfatti" with green curry

Charred zucchini and broccoli, chili oil, cashew gomasio, thai basil shoots

Selection of three matured plant based cheeses

Seasonal fruit, jam, walnut, sprouts

Deconstructed tartlet

Orange blossom diplomat cream, fennel jam, buckwheat shortbread, roasted pistachios

Brioche focaccia with apricots

Almond milk & cardamom malabi, apricot coulis, roasted almonds

Lemon & blueberry cheesecake

Blueberry coulis with raspberry vinegar, rose & sweet dukkah, oat biscuit, lemon gel