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4 looking to book

Vegan British menu

Menu by Chef Emma B

5.0 (5 reviews)

Stuffed Mushrooms: Portobello Mushrooms Filled With A Herby Walnut And Breadcrumb Stuffing, Baked Until Golden.

Herbed Cous Cous Stuffed Peppers

Curried Parsnip Soup: A Creamy And Mildly Spiced Soup, Served With Warm Naan Or Crusty Bread.

Beetroot Tartare: Finely Chopped Beetroot With Capers, Shallots, And Mustard Dressing, Served With Sourdough Crisps.

Heirloom Tomato And Basil Bruschetta

Vegan Shepherd’s Pie: A Hearty Pie Made With Lentils, Carrots, And Peas In A Savoury Gravy, Topped With Creamy Mashed Potatoes And Baked Until Golden.

Vegetable Wellington: A Flaky Puff Pastry Filled With Roasted Root Vegetables, Spinach, And A Savoury Mushroom Duxelles, Served With A Red Wine Gravy And Seasonal Greens

Vegan Toad In The Hole; Herb-Infused Vegan Sausages Baked In A Golden Chickpea-Based Yorkshire Pudding Batter, Served With Onion Gravy And Peas.

Wild Mushroom Risotto: A Creamy Risotto Made With Wild Mushrooms (Porcini, Shiitake, Or Chestnut), Garlic, Thyme, And White Wine, Finished With Truffle Oil.

Butternut Squash And Sage Risotto: Roasted Butternut Squash Purée Folded Into The Risotto, Topped With Crispy Fried Sage Leaves.

Vegan Pavlova: Meringue Topped With Whipped Coconut Cream And A Medley Of Fresh Fruits

Chai-Spiced Rice Pudding: Creamy Rice Pudding Infused With Chai Spices Like Cinnamon, Cardamom, And Cloves, Topped With Pistachios.

Chocolate Tart

Vegan Chocolate Fondant: Warm, Gooey-Centered Chocolate Pudding Served With A Dollop Of Plant-Based Cream.