Our menu

Tri-coloured quinoa, roasted sweet potato, chickpeas, kale and tahini dressing.

Char-grilled paneer in a whole-wheat wrap with mint chutney and pickled onion.

Cold buckwheat noodles, sesame-soy dressing, cucumber, edamame and crispy ginger.

Lemon-herb chicken, roasted veg, brown rice and yogurt-dill sauce.

Eight-piece chef's selection — salmon nigiri, avocado maki, tuna roll, pickled ginger.

Romaine, parmesan, croutons and Caesar dressing in a herbed flatbread.

Sourdough, smashed avocado, poached egg, chilli flakes and microgreens.

Crispy falafel, hummus, baba ghanoush, tabbouleh, pickles and warm pita.

Rice noodles, tofu, tamarind sauce, peanuts, lime and Thai basil.

Black beans, corn, brown rice, salsa verde, avocado and pickled jalapeño.

Slow-cooked tomato gravy, tender chicken, basmati rice and roasted papad.

Slow-roasted aubergine, courgette and tomato over polenta with basil oil.