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Mains
Teriyaki Peanut Tofu with Stir fried Vegetables
Tofu and crunchy vegetables in homemade teriyaki satay sauce with brown basmati rice & summer rolls. GF & CN
12
Phad Thai
Courgette zoodles, mixed peppers, carrots, onions, bean sprouts, spring onions, rice noodles, scrambled tofu in a sweet chilli & garlic sauce topped with nuts, crispy fried onions & fresh coriander. GF CN
10
Roasted quinoa and nut roulade  
Quinoa & mixed nuts layered with a wilted spinach tofu cream cheese & sautéed chestnut mushrooms, served on a bed of sautéed cavolo nero, garlic & herb roasted potatoes, vanilla glazed tri-colour chantenay carrots, maple glazed piccolo parsnips & a red wine sauce. GF CN
10
Tex mex roasted butternut squash
Roasted butternut squash filled with a spicy tomato & bean chilli, topped with our homemade Monterey jack cheese & guacamole served with a green leaf salad. GFO
12
Mushroom & lentil Burger
In a lightly toasted bun with mayo, lettuce, red onion, tomato & gherkins served with a green leaf salad, chunky sweet potato fries & aioli. GFO
 10
Amala mezze platter 
Hummus shawarma. fattoush salad. marinated olives, griddled aubergine & courgette, falafel, tzatziki, warm flat bread. GFO
9
Desserts
Chocolate brownie
Rich, gooey & intensely chocolatey, served with salted caramel ice cream. GF CN
6
Mango & passion fruit posset
A tropical match made in heaven topped with coconut shavings. GF
6
Raw vanilla and raspberry cheesecake
Guilt free pleasure… and it tastes sooooo good. GF CN
6
Boozy apple strudel
Sultanas soaked in spiced rum, walnuts wrapped in filo pastry served with coconut ice cream. CN
6
Selection of ice creams (two scoops)
GF
4.5