VEGAN MENU

Starters

Roasted vine tomato & tomatillo soup, fig leaf oil, croutons, focaccia - 10

Heritage tomatoes, roasted & pickled beetroots, pear, candied walnuts, spiced apple chutney, cold pressed Bath harvest lemon rapeseed oil - 14

Focaccia & sourdough, olive oil and aged balsamic, vegan butter - 7

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Main

Toasted fregola pasta verde, summer black truffle in oil, green vegetables, crispy parsnips - 25

Saffron and sultana couscous, sautéed greens, roasted rosemary carrots - 25

A large selection of sautéed vegetables & toasted pine nuts and chilli oil - 25

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Pudding

Dark chocolate parfait, plant based ice cream, hazelnut praline, caramelised oranges in Grand Marnier - 12

Three scoops of sorbet lemon, raspberry, blood orange, passion fruit, blackberry - 9

Affogato 2 scoops of plant-based ice cream with espresso - 9