This veteran vegetarian restaurant recently decided to take its socio-ecological ideals one step further & become completely vegan. Fortunately, the decision doesn’t seem to have hindered the kitchen, which still provides ‘the innovation & inspiration that is hoped for in vegetarian/vegan restaurants’. Even carnivores cheer the bountiful menu that brims with salads & pastas alongside Indonesian tofu satay, spicy potato cakes with coriander chutney, & long-standing favourite fennel & pumpkin-seed bangers with red-wine jus. Ambrosial puds include ice creams (made with nut milks) & a dreamy chocolate almond torte with raspberry & cranberry coulis. To drink, choose from a surprisingly well-priced list of vegan, biodynamic & organic wines. Downsides? The ‘rookie’ service can be clumsy, & the decor could do with a bit of a brush-up.
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