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Vegetables, dips and crisp bites
Beetroot, chickpeas, tahini, dill and seed crackers
Herb polenta, tomato jam and almond ricotta
Plant-led mains with plenty of texture
Glazed aubergine, brown rice, greens and sesame
Mushroom patty, truffle mayo, pickles and rosemary fries
Peas, mint, preserved lemon and oat crème
House-made plant-based sweets
Lemon cashew cream, almond crust and berries
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