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3 courses 35

Starters 9

Little gem | ‘ricotta’ | pesto of pistachios and sorrel beetroot syrup | pear

Spring vegetables | pickled radishes | white bean puree | lemon cream coconut – lemongrass – mint dressing

Bonboon of filo pastry | black beans & chocolate sauce | guindilla pepper

Main courses 19

White cabbage | tikka masala | soya yoghurt with lime | coral lentils | onion tempura | sweet potato | date & mango chutney

Green and white asparagus | oyster mushroom | samphire | baby potatoes | hazelnut | grilled tofu | blood orange aioli

Celeriac with mustard-miso filling | black rice | apple jelly | pickled red onion

desserts 8,50

Little fennel cakes | citrus & carrot mousse | chocolate fudge | tahini caramel cream | mango gel | passion fruit

Coconut milk | rice | rhubarb | caramel | nuts | lavender

Cheese platter with plants based cheeses