SquareMeal Review of
This veteran vegetarian restaurant recently decided to take its socio-ecological ideals one step further and 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.