Starters

Warm Walnut Crusted Goats Cheese
Beetroot & Honey Chutney (n)

Wild Mushroom & Tallegio Arancini    
Quinoa, Pine Nuts & Pickled Pear, Maple Vinaigrette (v + n)

Thai Crispy Salad 
Beansprouts, Sugar Snaps, Pineapple, Basil, Mint, Coriander,
Toasted Peanuts & Sesame Seeds,  Nam Jhim Dressing (gf + n + vegan)

Wild Mushroom Risotto  
Truffle Oil Drizzle (gf)

Grilled Haloumi 
Leaves, Char-Grilled Asparagus & Zucchini, Sunblush Tomato,
Quince & Apricot Chutney, Focaccia Croutons (xg)

Mains

Mushroom Stroganoff
Basmati Rice    or  Upgrade & Indulge swap rice for
or – Hand Cut Chips
or – Hand Cut Truffle Chips   (not vegan)

South Indian Vegetable Kerala Curry
Edamame Beans, Pak Choi, Peppers,  Mushrooms, Potato & Snow Peas,
Tomato, Curry Leaves, Coriander, Cumin, Basmati Rice  (gf + n + vegan)

Malaysian Penang Curry
Potato, Mushrooms, Peppers, Pak Choi, Green Beans & Snow Peas
Peanut, Coconut, Lemon Grass, Chilli, Cumin, Jasmine Rice (gf + n + vegan)

Sri Lankan Curry Bowl 
Chick Pea, Potato & Cauliflower & Spinach
Cinnamon, Turmeric, Fennel, Fresh Curry Leaves, Clove, Cardamom, Black Pepper,
Basmati Rice & Naan Bread (xg – vegan)

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