SquareMeal Review of
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 and inspiration that is hoped for in vegetarian/vegan restaurants’. Even carnivores cheer the bountiful menu that brims with salads and pastas
alongside Indonesian tofu satay, spicy potato cakes with coriander chutney, and long-standing favourite fennel and pumpkin-seed bangers with red-wine jus. Ambrosial puds include ice creams
(made with nut milks) and a dreamy chocolate almond torte with raspberry and cranberry coulis. To drink, choose from a surprisingly well-priced list of vegan, biodynamic and organic wines.
Downsides? The ‘rookie’ service can be clumsy, and the decor could do with a bit of a brush-up.