Main course

Sweet chestnut roasted with buttery pecans, apricots, cranberries, country herbs and a hint of fennel; Pecan Apricot Nut Roast. Savour something sweet and…

Heirloom nutty Romanesco with fruity crunchy yellow carrots in a light salad drizzled with an orange vinaigrette dressing; Romanesco Carrot Salad. Grab something…

Baked greengages laced with Star anise overlayed with pillowy cinnamon millet and oatmeal scones; Greengage Cobbler at the ready. Satiate your hunger with…

Vegan Mortadella with hints of peppery-like Myrtle berries, cherry-candy-like scented cinnamon, floral woody cloves and sweet fragrant nutmeg with freckles of creamy pistachios.…

Firm nutty Maftoul with tangy herbal Middle-Eastern zaatar in a sweet vinegar dressing topped with pomegranate, pumpkin seeds and freshly chopped mint; Palestinian…

Nutty Vegan Crab Cakes with cayenne peppers and sweet paprika, and oozing umami flavours that merge sour, salty, and bitter too flawlessness. Indulge…

Fiery sweet-sour Pineapple and caramalised Sweet Potato Rendang infused with tamarind, lemon-grass, Star anise and cinnamon. Get hot under the collar. And, strip.…

Vegan Fish Pie; Pillowy potatoes crown fleshy King Oyster Mushrooms baked in a white wine sauce laced with English mustard, wild bay leaves…

Galicia-Style Vegan Scallops; Basted majestic fleshy King Oyster Mushrooms drenched in dry white wine flavoured with a piquant yet tantalising parsley sauce. A…