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Menu 7 Vegan - Thursday 25th November


A perfect starter-sized risotto with a difference: mushrooms and herbs give this risotto depth, cashew nut butter and truffle oil the decadence. The main event: a beautiful veg-laden sharing platter, featuring the season’s best cauliflower steaks, beetroot, potatoes, carrots and crunchy brussels, all herb roasted and served with a mushroom sauce, ready to slather on at the table.


Starter: Truffle risotto with pea shoots

Main: Cauli Roast platter

Regular price £35.00
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  • Regular price £35.00
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    Free delivery on Thursday 25th November

    4 tbsp aged balsamic vinegar (sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar (Sulphites)), Xanthan Gum)
    200g beetroot
    100g brussels sprouts
    2 carrots
    2 tbsp cashew butter (nuts) (Cashew pieces, Rapeseed oil)
    1 cauliflower
    3 garlic cloves
    240g chestnut mushrooms
    2 tbsp nutritional yeast
    25g pea shoots
    2 large white potato
    250g steamed brown basmati rice (Water, Wholegrain basmati rice, Sunflower oil)
    Handful of fresh rosemary
    1 shallot
    1 vegetable stock cube (celery) (Sea Salt, Potato Starch, Palm Oil, Sugar, Vegetables (celery, Onion, Carrots, parsnips, tomatoes), Sunflower Oil, Yeast Extract, Spices)
    Handful of fresh thyme
    1 tbsp truffle oil
    20g cashew parm cheez (nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt, Lemon peel)

    Calories: 948
    Protein: 31g
    Carbs: 126g
    Fat: 37g


    Allergens: For allergens, see ingredients in bold.

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