What a great evening, with private dining and a full vegetarian menu. We served up the following; 

Toasted Hemp with Goat’s Cheese and Balsamic Onions

Vegetarain Dumplings with Ginger 'Shoyu' Sauce

Homestyle Potatoes 

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Asparagus Soup with Truffled Cream and Eggplant Caviar

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Mushroom Wellington with Ayurvedic Spice & Red Wine Reduction, Green & Orange Salad with Pistachio Fig Dressing

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Vegan Masala Cashew Chocolate - Doughnuts with Lavender Infusion- 

Homemade Lemon/Lime Granita

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