Served Warm

Thai red vegetable curry
Coconut rice, bok choy

Moroccan “shepherds” pie
Pulled jack fruit, sweet potato, tofu feta

Salt and pepper oyster mushroom
Soy and lime, chilled vermicelli noodle salad, louts root

Vegan fish and chips
Tofu and JF fillet, tartare sauce, hand cut chips, pea puree

Cauliflower “mac and cheese“
Black truffle, pistachio gremolata

Black olive gnocchi
Slow roast tomato, caramelized onion, salsa verde, Nutzarella

Buffalo cauliflower fritters
Romaine lettuce, ranch dressing, voodoo sauce

Served Cold

Harissa and broad bean humous
Carrot remoulade, pumpkin and chia seed wafer

Rainbow salad
Israel cous cous, almond and cucumber raita, honey roast figs, pomegranate

Heritage beetroot salad
Whipped coconut cream, ice lettuce, candied walnut

Chilled tomato ragu
Courgetti, basil pesto, shitake bacon, Prosociano

Chermoula marinated squash
Imam bayildi, almond raita, coriander, onion seed wafers

Jack fruit bang bang
Spiced slaw, peanuts, poppadom tuile


Banana bread
Whipped peanut butter cream, salt caramel

“Bounty bar”
Blueberry, coconut, maple syrup, chocolate

Pecan and apple cheesecake
Calvados, cinnamon

Sussex strawberry “Eton mess”
Strawberry gel, basil, coconut cream, vanilla meringues

Raw cacao pot
Avocado, goji berries, salted date caramel

Pineapple tartan
Maple glaze, passion fruit gel

Vegan cake pops
Spiced Carrot and walnut
Raspberry, lemon and coconut
Chocolate and banana

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