Flavour of the Fortnight
Every two weeks our kitchen team introduces a brand new seasonal dish — showcasing an ingredient at its peak, experimenting with a new technique, or revisiting a classic from a raw and vegan perspective.
The Flavour of the Fortnight is where our chefs get to be most creative. Freed from the constraints of the regular menu, they can push boundaries, try new combinations and really showcase what our kitchen is capable of.
This Fortnight's Special
Raw Jamaican Jerk Cauliflower with Plantain Crisps
Cauliflower "steaks" marinated overnight in a house-made raw jerk paste — scotch bonnet, allspice, thyme, ginger, garlic, coconut aminos and lime — then slow-dehydrated for 8 hours to create a deeply flavoured, tender result. Served with hand-cut dehydrated plantain crisps, a mango-habanero salsa and a cooling coconut and coriander cream. £11.50
Previous Favourites
- Raw Moroccan Courgette Rolls with Preserved Lemon Cashew Cream
- Black Bean and Smoked Paprika Quesadilla with Avocado Crema
- Thai Coconut Tom Kha with Oyster Mushrooms and Lemongrass
- Raw Italian Antipasto Platter — marinated vegetables, olive tapenade, cashew ricotta
- Peruvian Purple Potato and Quinoa Stew with Aji Amarillo
Ask at the counter for the current Flavour of the Fortnight. Specials are available while stocks last and change on the 1st and 15th of each month.