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Homemade focaccia with Kalamata olives & cream cheese with five berries

Candied fennel with capers, sautéed asparagus, sherry beetroot cream, radish slices

Roasted tofu with tamari & red sichuan peppercorns

Marinated cucumber, yogurt sauce, homemade chili oil, crispy cashews and sunflower seeds, pickled radish, wasabi sprouts

Yellow carrot espuma with saffron

Kumquat gel, carrot and coriander tabbouleh, carrot chutney, roasted spiced cajun seeds

Homemade seeds crackers

Roasted sweet potato with mole-style cocoa sauce

Azuki beans and chimichurri salsa, pickled red onions, corn tortilla chips, cashew 'cheese' sauce, coriander sprouts

Grilled cauliflower with miso & cumin seeds

Vegan tahini labneh, tandoori-spiced tempeh, virgin sauce with apricots and almonds – served with homemade gluten free naan

Stuffed paccheri with tofu ricotta & spinach

Vegan parmesan cream, gremolata with preserved lemon and pine nuts, arugula, Espelette pepper, fried garlic

Selection of three matured plant based cheeses

Seasonal fruit, jam, walnut, sprouts

Cocoa nibs cookie and almond & cashew nuts salsa macha

Orange zest whipped cream, chocolate sauce with habanero chili, orange caramel, barberry

Sweet clover hay infused rice pudding

uckwheat tuile, puffed rice espuma, rhubarb coulis, caramelized pecans and buckwheat with maple syrup

Citrus & olive oil tartlet

Almond shortbread, lemon curd with olive oil, grapefruit curd, meringue shards, candied ginger, black lemon powder