• Stone Baked Bread
  • Giant Green Olives
  • Roasted Garlic & Herb Bread
  • Truffalo Sprouts – truffled buffalo brussels sprouts with vegan cheese dip & celery
  • Carrot, Lentil and Cumin Soup with toasted focaccia



  • Beetroot Wellington – butternut squash & beetroot filled wellington with carrot purée, seasonal greens & a rich vegetable gravy
  • Falafel Bowl – ancient grains, cauliflower cous cous, kale, spring onion & pickled red onion served with a turmeric & mint soy yoghurt


  • Long Stem Broccoli
  • Maple & Thyme Glazed Root Vegetables



  • Salted Caramel and Chocolate Tart served with coconut ice cream

This information is accurate as of 16/12/20.

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