VEGETARIAN MENU

-Grilled goat cheese: brioche, pesto, roasted figs and grapes, raspberry vinaigrette, fresh salad (N,VE)

-Grilled sandwich with pesto and mozzarella: brioche, pesto, semi-dried tomatoes, mozzarella, fennel salad with Caesar yogurt dressing (N,VE)

-Congo potato salad: marinated Blue Congo potatoes, beetroot, oyster mushrooms, parched pickles, horseradish cream, puffed rice, (VE,N) / vegan option available

SAUCES

-Truffle mayo (N)

-Cucumber and herb remoulade (N)

-Sriracha mayo (N)

-Tom Kha Gai with portobello (N,V): coconut milk, green beans, carrot, portobello, coriander, sesame seeds, chilli, herb oil, spring onion

-Add rice (optional)

-Pumpkin and chickpea falafel with quinoa salad, avocado, bell pepper, roasted onion crumbs and cashew cream (V)

-Vegan Furger: dark bread burger with Vöner kebab, beetroot hummus, parsley and chilli peppers aioli, tomato and red onions. Served with sweet potato fries or with fresh salad (V, N)

-Breaded cauliflower: olive and sesame seed coating, fennel marinated with curry, spicy almond flakes, herb aioli, fresh salad (N,V)

-Creamy gnocchi in pesto sauce: pesto, cream, semi-dried tomatoes, parmesan, chives (N,VE)

V- vegan, N- nut free, VE - vegetarian