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Vegetarian menu


Vegetable mille feuille, roasted tomato sauce, pesto dressing

Sesame tofu nori wraps with Asian slaw and miso sauce

Spelt, barley and squash risotto

Camembert, fig and onion tart

Blue cheese and walnut tortellini, tender stem broccoli and asparagus

Goat’s cheese and caramelized shallot tart Tatin

Baby leaf salad

Roasted pepper and courgette risotto with sun blushed tomatoes

Haloumi and caponata cannelloni, pepper pesto oil

“Super salad”

Mixed baby leaves, quinoa, pearl barley, mixed seeds and nuts, avocado, pomegranate dressing

Vegetable tagine, spiced couscous, roasted almonds


Roasted vegetables, homemade pasta, sauce vierge

Mushroom crisps

Stuffed Minted courgettes, white bean, chilli and garlic puree, Romanesco sauce

Polenta, garlic mushrooms, vegetable crisp and gremolata

Goats cheese soufflé, herb pesto, gnocchi, caramelized onion puree

Butter bean and roasted vegetable cassoulet, haloumi, rocket and truffle salad

Porcini Gnocchi with wild mushrooms, sage butter, and asparagus

Stuffed squash with sesame roasted kale and a miso dressing

Three curries, cardamom rice and Indian pickles

Puy lentil, parsnips and walnut salad

Nut roast, puff pastry, roasted vegetable puree and herb oil

Aubergine stew with lemon rice and herb crème fraiche


 Artichoke, olive & sundried tomato tapenade, radicchio and pickled beets

Vegetable roulade with carrot and coriander

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