PLANT BASED IN LONDON
COLD BREAKFAST
- Homemade Granola - Served with coconut yoghurt, a fresh berry compote and maple syrup
- A Selection of Cereals - Served with your choice of soy, almond or oat milk
- Homemade Muesli - Served with your choice of almond, soy or oat milk and seasonal fresh fruit
- Green Apple Bircher Muesli - Made with coconut yoghurt and served with fresh berries, pumpkin seeds and shaved coconut
- Fresh Fruit Skewers
- Soft Fruit Salad - A selection of berries
- Tropical Fruit Salad - Chunks of pineapple, mango, cantaloupe melon and kiwi
- Chia and Coconut Yoghurt - Topped with pink grapefruit compote and topped with a julienne of apple
- Apple and Banana Spelt Muffins
- Crunchy Seed and Oat Flatbreads - Topped with smashed avocados and marinated heritage tomatoes *Add fresh chilli
HOT BREAKFAST
- Raw Buckwheat Porridge - Served with almond milk and chia topped with fresh berries and nutty granola clusters
- Corn Fritters - Served with smokey beans and smashed avocado
PLATTERS
- Crudité Platter - A varied selection of seasonal and freshly cut raw vegetables served with Kale and hemp pesto and tomato and chilli pesto
- Roasted Vegetable Antipasti Platter - Roasted and chargrilled vegetables served with a variety of olives and a tapenade dip
- Sliced Fruit Platter - A selection sliced tropical fruit
NIBBLES
- Vegetable Crisps
- Spicy Nuts
- Honey Roasted Cashew Nuts
- Sicilian Green Olives
- Black Niçoise Olives
COLD CANAPES
- Superfood Rice Paper Roll - With julienne of beetroot, pea shoots, edamame beans and spinach
- Nori Spinach Roll - Filled with baba ganoush, julienne of carrot, lemon tossed spinach, sprouts and pomegranate seeds
- Dolmades
HOT CANAPES
- Falafel Spicy Bean Balls - With a coconut and mint yoghurt dip
- Crispy Courgette and Onion Fritters - With a cashew nut cream and herby dip
- Spicy Cauliflower Florets - With a coconut and sumac dip
STARTERS
- Baked Sweet Potato - Filled with guacamole, coconut and mint yoghurt and a spicy tomato salsa served with a rocket salad
- Beetroot Carpaccio - With roasted candy beetroot and rocket salad with a maple syrup and cider vinegar dressing
- Crispy Kale and Marinated Kale Salad - With pomegranate and broccoli and a lime and tahini dressing
- Shaved Turnip, Long Radish and Asparagus Salad - With a poppy seed dressing and garnished with baby watercress
SALADS
- Ratatouille Salad - With courgettes, aubergines, balsamic roasted red onion, red and yellow pepper, heritage tomatoes with a balsamic dressing
- Superfood Salad - With quinoa, alfalfa, pickled beetroot, roasted butternut, edamame beans, pea shoots, toasted seeds, spinach and a light vinaigrette
- Roasted Butternut, Olive, Avocado and Rocket Salad
- Middle Eastern Salad - Cauliflower, aubergine, green lentils and pomegranates with a coriander and tahini salad
- Green Goddess Salad - Quinoa, kale, chargrilled courgettes, broccoli, edamame, baby spinach all tossed together with a lemon and tahini dressing
SOUPS
- Chilled Gazpacho - With rustic croutons and micro basil
- Roasted Butternut Squash - With crème fraiche, pumpkin seeds and butternut crisps
- Middle-Eastern Spiced Lentil and Chickpea - With minted yoghurt
MAIN COURSES
- Beetroot Risotto - Made with brown rice and topped with beetroot crisps
- Butternut Risotto - With crispy butternut crisps
- Chickpea, Quinoa & Turmeric Curry - With cauliflower rice
- Artichoke and Fennel Stew - Served with a broccoli couscous
- Miso Glazed Aubergine Schnitzel - With a salad of tomato, hemp and chickpea tabbouleh
- Plant Based Pad Thai
DESSERTS & AFTERNOON TEA
- White Chocolate Brownies
- Sticky Toffee Slice
- Banana Bread
- Key Lime Pie
- Banoffee Pie
- Pecan and Cranberry Tart
- Chai Plum Upside-Down Cake