THEMES

1.0 SPRING HAS SPRUNG
RED PEPPER HUMMUS PLANT POTS
STRAWBERRY & CUCUMBER SPRING SALAD
WILD RICE RISOTTO WITH PEA, ASPARAGUS AND MUSHROOMS
EASY PEASY VEGAN LEMON POSSET

2.0 ASIAN PERSUASION
VEGETABLE TEMPURA
MUSHROOM AND RED CABBAGE GYOZA
ALMOND SATAY SAUCE
EDAMAME MAKI
MISO AUBERGINE AND BUTTERNUT SQUASH SUSHI
MARINATED TOMATO NIGIRI
NIJI DRAGON NOODLES
DAIFUKU WITH RASPBERRY COULIS

3.0 TASTE THE RAINBOW
RED PEPPER GAZPACHO
BEETROOT BREAD
VEGETABLE STACK WITH ORANGE VINAIGRETTE
POLENTA CHIPS W/ LEMON GARLIC AIOLI & YELLOW SALSA
TURBO GREEN SALAD
BRILLIANT BLUE CHEESECAKE
VEGAN BLUEBERRY MOUSSE
PARMA VIOLET ICE CREAM IN DARK CHOCOLATE CAGES
PARMA VIOLET VODKA SHOTS


4.0 SEASIDE SENSATIONS
CRUST-OCEAN BITES; CARROT LOX AND VEGAN CHEESE CANAPÉS
SQUIDS IN; VEGAN CALAMARI
CRASH, BANG, SCALLOPS WITH PEA PURÉE
CRISPY CRAB CAKES
SAMPHIRE & LEMON SYRUP QUINOA
KING OF THE CASTLE; LEMON AND SESAME SEED SANDCASTLE CAKE

5.0 GOOD GRILLS GONE BAD
DIPPED CORN ON THE COB
ULTIMATE VEGAN AIOLI
DEVILS WORK SEITAN RIBS
HOMEMADE BBQ SAUCE
SWEETCORN RELISH
CAJUN’KNO BLACK BEAN BURGERS
CARAMELISED ONION CHUTNEY
STICKY SESAME CAULI WINGS
GARLIC SMASHED POTATO SALAD
TRICOLORE BALSAMIC TOMATO ONION SALAD
SPICY TOMATO KETCHUP
G&T STRAWBERRY BASIL ICE LOLLIES
BBQ BANANA AND PEACH WITH ALMOND COCONUT ICE CREAM

6.0 AS NATURE INTENDED
RAWGUST ROLLS
RAW COURGETTE HUMMUS AND RADISH FLOWERS
TERIYAKI RAW MUSHROOM BALLS
SPICY CAULI RICE 
RAW COURGETTE LASAGNE
RAW ROSE & CARDAMOM FANCIES

7.0 WHEN IN ROME
BAMBINO POLENTA PIZZAS