Plant Based

Embrace a Plant Based Food Selection with Our Chef’s Choice.

Hot

Mushroom pinwheel
With mushroom ketchup (VE)
Pumpkin and pecan tart (VE)
Spinach, parsnip and apple cake
Caramelised walnut puree, sour apple (VE)
Pea, spinach and potato pakora
Green chilli chutney (VE)

Cold

Red quinoa cracker
Vegetable tartare and artichoke mousse (VE)
Winter mushroom panna cotta
caramelised onion gel, toasted buckwheat (VE)
Beetroot, plant-based cheese and pine nut crispbread (VE)
Potato pillow
Watercress and smoked potato mousse, pickled shallot gel (VE)
Passion fruit jelly
With pâte de fruits (VE)

Hot

Salt baked golden beetroot
Lambs’ lettuce, pistachios and shallot vinaigrette (VE)
Plant-based Irish stew with dumplings (VE)
Spelt and seasonal woodland mushroom cake
Pickled brown shimeji, browned plant-based butter emulsion (VE)

Cold

Chicory and apple salad
With roasted figs, croutons and maple dressing (VE)
Salad of butternut squash
Puffed seeds, fresh crisp carrot, French radish and spinach (VE)
Maple glazed celeriac ham
Dressed watercress, pear salsa and toasted hazelnut (VE)

Dessert

Apple cheesecake, pumpkin seed granola (VE)
Pear, quince and blackberry polenta crumble (VE)

Starters

“Zero waste cauliflower”
Cauliflower koji, cauliflower kimchi, vanilla cauliflower milk, cauliflower tahini puree (VE)
Smoked potato salad
Mushroom caviar, artichoke cream and leek oil (VE)

Main Courses

Wild mushroom and tarragon Wellington
Roasted garlic mashed, savoy cabbage and marinated carrots, red wine jus (VE)
Pan-fried herb gnocchi
Vegetable ragout, black cabbage and crispy garlic (VE)

Desserts

Cinnamon and gingerbread cheesecake
Hazelnut praline, chocolate sauce (VE)
Pecan brownie
With caramel sauce (VE)