Plant Based

Amuse Bouche

Papa al Pomodoro

Extra Virgin Olive Oil, Basil

First Course

Spicy Beetroot, Leek and Walnut Salad

Pomegranate Vinaigrette

Starter

Roasted Cauliflower and Hazelnut Salad

Tahini Dressing

Main Course

Chermoula Aubergine

 Lemon and Herb Bulgur wheat
Almond Yogurt, Toasted Almonds

Dessert

Vanilla Rice Pudding

Cherry Compote, Pistachio
Fresh cherries

Coffee

Raw Bites

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