Stem & glory

LUNCH MENU

SMALL PLATES

• GOLDEN HUMMUS – turmeric infused hummus, with house made seasonal pickles, crudités, mint dressing & our legendary multiseed crackers (gf)
• BANG BANG BROCCOLI – broccoli toasted in sweet & spicy sauce served with sunshine salad & topped with spring onion (gf)
• SWEDE GNOCCHI (SMALL) – with roasted chestnut mushroom & spinach in ‘Gorgonzola’ cream, spiced walnuts, aged balsamic, carrot curls & micro herbs (gf)
• KIMCHI PANCAKES – fluffy savoury kimchi pancakes & Korean soy, chilli & garlic ‘Jang’ sauce (gf)
• BBQ CAULIFLOWER WINGS – roasted sticky & spicy BBQ cauliflower ‘wings’ served with creamy ranch dip (gf)
• KOREAN TACO – blue corn taco shells filled with crispy king oyster mushroom sticks, pickled carrots, red cabbage, red fox carlin bean, lime & ginger kohlrabi, wasabi mayo & sriracha (2 pcs)
• KING OYSTER ‘SCALLOPS’ – grilled king oyster mushrooms & artichoke hearts on cauliflower puree with annatto ‘cream’ (gf)

LARGE PLATES

• SWEDE GNOCCHI – with roasted chestnut mushroom & spinach in ‘Gorgonzola’ cream, spiced walnuts, aged balsamic, carrot curls & micro herbs(gf)
• BANG BANG BROCCOLI & KIMCHI RICE – broccoli toasted in sweet & spicy sauce, topped with spring onion & rainbow radish with kimchi fried rice & sunshine salad (gf)
• PUMPKIN RAVIOLI – fresh pumpkin ravioli served with herby butter creamy sauce, mushrooms & house made cashew parmesan
• DIRTY BURGER – succulent protein pattie, lettuce, tomato, beetroot fermented cucumber, ketchup, sriracha mayo & seasonal slaw in a brioche bun & roasted potato fries
• KOREAN TACO – blue corn taco shells filled with crispy king oyster mushroom sticks, pickled carrots, red cabbage, red fox carlin bean, lime & ginger kohlrabi, wasabi mayo & sriracha (4 pcs) (gf)
• ITALIAN STEW (CIOPPINO) – rich sea spiced Italian stew with hearts of palm, oyster mushrooms, tofu, baby mushroom ‘scallops’ cooked in a bright, aromatic tomato & wine sauce. Served with crostini
• KATSU CURRY – tofu in panko breadcrumbs, Japanese curry with pan fried seasonal veg, purple kimchi & black rice (gf)

PIZZA

• MARINARA – tomato sauce, garlic, fresh basil, oregano & caper berries on handstretched sourdough (no cheese)
• MARGHERITA – tomato sauce, vegan mozzarella, fresh basil & oregano
• HAWAIIAN BBQ – tomato sauce, vegan mozzarella, celeriac ham, bbq sauce, green chilli & pineapple kimchi
• ITALIAN SAUSAGE – tomato sauce, vegan mozzarella, fermented tempeh sausage, peppers, red onions & pesto
• FRUTTI DE MARE – tomato sauce, heart of palm, oyster mushroom, to’fish’, baby mushrooms ‘scallops’, herby lemon butter & fresh basil (no cheese)
• SPINACH & ARTICHOKE – ‘gorgonzola’ sauce, vegan mozzarella, capers, spinach, red onions, artichokes & ginger mayo
• CLASSIC PARMESAN – tomato sauce, vegan mozzarella, portobello mushroom, rocket & cashew parmesan
• GARLIC BREAD 7
• RANCH DIP 2.5
• GIARDINEIRA 4.5
  (Italian fermented vegetables)

BOWLS

• YOGI BOWL – golden hummus, quinoa tabbouleh, crunchy veg, grilled tofu, multiseed crackers, edamame beans & herby dressing (gf)
• KING OYSTER BOWL – crispy king oyster mushroom sticks on black rice, ‘novocado’, kimchi, capers, samphire, seasonal veg with lemon dressing, wasabi mayo, omega seeds & sriracha (gf)
• ASIAN BOWL – spiralized courgettes, lemon & coriander carrots noodles, edamame bean, Asian slaw, topped with crispy tofu, crushed cashew, and Asian ginger dressing (gf)

SIDES

• ROASTED POTATO FRIES
• PICKLES & FERMENTS
• MULTISEED CRACKERSSEASONAL GREEN VEGGIES – tossed in a sweet lime dressing
• KIMCHI FRIED RICE – black rice stir fried with kimchi & veggies
• SUNSHINE SALAD SIDE

DESSERTS

• ALMOND & PEAR CRUMBLE – with vanilla ice cream (gf)
• RAW RASPBERRY CHEESE CAKE – cashew, vanilla & raspberry cheese cake with berry compote (gf)
• AVOCADO, CHOCOLATE & HAZELNUT TORTE – with hazelnut & orange coulis (gf)
• GLAZED CRÈME BRÛLÉE – with seasonal compote (gf)
• AFFOGATO – creamy shot of espresso over a scoop of vanilla ice cream (gf), add Amaretto or coffee liquor
• ICE CREAM – ask for today’s flavours, served with seasonal coulis

DINNER MENU

SMALL PLATES

• GOLDEN HUMMUS – turmeric infused hummus, with house made pickles, crudités, mint dressing & our legendary multiseed crackers (gf)
• ASIAN WATERMELON SALAD – fresh watermelon with Thai sweet lime dressing, cucumber, fermented radish, fresh mint & micro coriander (gf)
• SWEDE GNOCCHI (SMALL) – with roasted chestnut mushroom & spinach in ‘Gorgonzola’ cream with spiced walnuts, aged balsamic, carrot curls & micro sage (gf)
• KIMCHI PANCAKES – fluy savoury kimchi pancakes & Korean soy, chilli & garlic ‘8Jang’ sauce (gf)
• BBQ CAULIFLOWER WINGS – roasted sticky & spicy BBQ cauliflower ‘wings’ served with creamy ranch dip (gf)
• KOREAN ‘FISH’ TACO – blue corn taco shells filled with crispy king oyster mushroom ‘fish’, pickled carrots, red cabbage, red fox carlin bean, lime & ginger kohlrabi & wasabi mayo (2 pcs) (gf)
• KING OYSTER ‘SCALLOPS’ – grilled king oyster ‘scallops’ & artichoke hearts on cauliflower puree with annatto ‘cream’ (gf)
• BANG BANG BROCCOLI – broccoli toasted in sweet & spicy sauce on sunshine salad, topped with spring onion (gf)

LARGE PLATES

• SWEDE GNOCCHI – with roasted chestnut mushroom & spinach in ‘Gorgonzola’ cream with spiced walnuts, aged balsamic, carrot curls & micro sage (gf)
• BANG BANG BROCCOLI & KIMCHI RICE – broccoli toasted in sweet & spicy sauce, topped with spring onion & rainbow radish with kimchi fried rice & sunshine salad (gf)
• PUMPKIN RAVIOLI – fresh pumpkin ravioli served with sage butter sauce, mushrooms & house made cashew parmesan
• DIRTY BURGER – succulent protein pattie, lettuce, tomato, fermented cucumber, beetroot, ketchup & sriracha mayo & southern slaw all in a toasted brioche bun. With roasted potato fries
• KOREAN ‘FISH’ TACO – blue corn taco shells filled with crispy king oyster mushroom ‘fish’, pickled carrots, red cabbage, red fox carlin bean, lime & ginger kohlrabi & wasabi mayo (4 pcs) (gf)
• ITALIAN STEW (CIOPPINO) – rich & delicious sea spiced Italian stew with hearts of palm, oyster mushrooms, tofish, baby mushroom ‘scallops’ cooked in a bright, aromatic tomato & wine sauce, served with crostini
• KATSU CURRY – tofu in panko breadcrumbs, creamy Japanese curry with pan fried seasonal veg, purple kimchi & black rice (gf)
• KING OYSTER BOWL – crispy king oyster mushroom sticks on black rice, ‘novocado’, kimchi, capers, samphire, cherry tomato & green beans with lemon dressing, wasabi mayo & omega seeds (gf)

SIDES

• ROASTED POTATO FRIES
• PICKLES & FERMENTS
• SEASONAL GREEN VEGGIES – tossed in a sweet lime dressing
• KIMCHI FRIED RICE – black rice stir fried with kimchi & veggies

DESSERTS

• ALMOND & PEAR CRUMBLE – with vanilla ice cream (gf)
• RAW RASPBERRY CHEESE CAKE – cashew, vanilla & raspberry cheese cake with berry compote (gf)
• AVOCADO, CHOCOLATE & HAZELNUT TORTE – with hazelnut & an orange coulis (gf)
• GLAZED CRÈME BRÛLÉE – with blue berry compote (gf)
• AFFOGATO – creamy shot of espresso over a scoop of vanilla ice cream (gf), add Amaretto or coffee liquor
• ICE CREAM – ask for today’s flavours, served with fruit coulis (gf)

Information accurate as of 03/01/2023.