We welcome you to our Six-Course Vegan Taster Evening on Friday 10th January.
For more information, see our event page here

First Course – Canapés

Teriyaki glazed butternut squash skewer, toasted sesame seeds S

Crispy oyster mushroom, raisin caramel G SB

Second Course – Amuse-bouche

Spiced parsnip and apple soup, parsnip crisps, chive oil

Third Course – Starters

A choice of:

Heritage beetroot tartar, sourdough toast G

Sticky apple and celeriac filo tart G

Katsu sweet potato wedges, pickled cucumber, katsu sauce gf SB

Fourth Course – Palate Cleanser

Strawberry and lime iced granita

Fifth Course – Mains

Spinach crepe filled with wild mushroom ragu, pickled enoki mushrooms, confit baby potatoes G SD
OR
Sweet potato fondant filled with carrot and red pepper coulis, mixed bean cassoulet, kale, pickled sprout leaves SD
OR
Grilled flatbread topped with sweet potato and cumin falafel, pickled red onions, baby leaf, vegan coriander yoghurt, tomato relish G SD SB

Sixth Course – Dessert

Apple and mixed berry strüdel, soya vanilla ice cream SB

The 14 food allergens
G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid
S = Sesame
Not all ingredients in recipes are clearly identified on the menu.
*= Chips and fries may contain traces of gluten, please check with your server
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free, ‘df’ dairy free)