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Roasted sweet potato slices topped with cashew puree and a cherry tomato & caper caponata.

Crunchy pastries filled with Indian spiced vegetables. Served with tangy mango chutney and spicy slaw.

Middle eastern spiced falafels, served with grilled pita bread and a tahini & lemon sauce.

Crunchy corn “chips” topped with creamy avocado puree and beetroot chutney.

Filled with crunchy panko coated oyster mushrooms, carrot pickle and spicy mayo.

Guacamole / Beetroot hummus / Carrot & Ginger / Spicy feta / Tzatziki / Baba Ghanoush / Mahamura. Served with grilled pita.

Large and nutritious salad with an array of flavours and textures.

Boiled beetroot chunks with baby beetroot leaves, pear slices and crushed hazelnuts with a gorgonzola dressing.

Seasonal baby leaves, cranberries, crumbled feta, toasted almond slivers with sumac and apple dressing.

Tomato, cucumber, onion, local goat’s cheese, fresh herbs and Cretan rusk crumble.

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Stir fried noodles with vegetables and hoisin sauce.

Brioche bun with crispy fried oyster mushrooms and homemade coleslaw. Served with homemade fried potatoes.

A modern, rolled twist on the traditional Greek moussaka made with sunflower mince.

Mushroom, chestnut & carrot bourguignon. Served with cauliflower puree.

Beluga lentil Dal in a spicy butter-based makhani sauce. Served with basmati rice.

West African curry with butternut, kale and peanuts. Served with basmati rice.

Baked artichoke hearts, cherry tomatoes, leeks, fennel bulbs, and potatoes with fresh thyme, white wine, and extra virgin olive oil.

Creme brulee with toasted pistachio nuts.

With a creamy lemon curd and meringue.

Biscuit base, salted caramel cream and a thin layer of chocolate.

Rhubarb & ginger liqueur, prosecco & lemon zest.

Aperol, prosecco, soda water, and orange.

Jamaican rum, elderflower, cucumber, lime, and bubbles.

Tanqueray Ten gin, Shiraume Ginjo Umeshu plum sake, Antica Formula vermouth, and Campari.

Fresh and unfiltered with mild hops and subtle sweetness.