VEGAN MENU

Starters

Roasted vine tomato & tomatillo soup, fig leaf oil, croutons - 12

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

Today’s Bread, extra virgin olive oil and aged balsamic, vegan butter - 7

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Main

Toasted fregola pasta, cepe sauce, sautéed courgettes, crispy parsnips - 25

A large selection of sautéed vegetables & candied walnuts and chilli oil - 25

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Pudding

Dark chocolate parfait, plant based ice cream, hazelnut praline, poached pears in Poire Williams syrup - 12

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

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