You asked. We listened. This January, our much-loved vegan experience menu returns to the fire. Full of expertly plated wood-fired vegetables packing some seriously bold flavours. These plant-based plates are for passing, piling and devouring.
Book the vegan experience
OctoberBEST
Then come the bigger dishes
With vegetables still at the centre: smoked miso aubergine with sour cream and crispy onion, BBQ hispi with muhammara and garlic yoghurt, and glazed pumpkin with confit onion and almond ezme. On the side, skillet potatoes with herb cream and sheep’s cheese, and a sharp, bright bitter leaf fattoush with grapefruit and chilli.
To finish:
Ginger and cardamom treacle tart with vanilla cream. And for those who want to lean in further, an optional paired flight will be available – the kind that makes the afternoon stretch a little longer.
