VEGETARIAN & VEGAN
The vegetarian meals have been developed as highlights of our menu and not an afterthought.
We normally have 2 Vegetarian mains on the menu , which are served as part of the spread. The sides that come with the spread are also all Vegetarian (and can be made vegan upon request). We also have a vegetarian entree.
We’ll change them fairly often also. Lastly, there are no hidden meat items. There’s no fish sauces, meat stocks, milks etc in things that are not marked.
Take our Roast Veggies.
1) Beetroot. We roast beetroots, peel them, and then puree them with say sauce (gluten free).
2) Roast cauliflower, pumpkin & dutch carrots
3) Sorrel - its a lovely green garnish that adds cut and bite
4) Ricotta Salata - naturally gluten free & vegetarian. Lots of cheeses contain rennet, this doesn’t.
5) Hot honey
6) Roasted macadamia nuts
So the one dish isn’t just 1 component, there are 8.
DETAILS
There really are 2 types of restaurants - small menus and big menus.
When I go out, its the first thing I look for. Why? Because I know how hard it is to make each dish. We have 19 at the time of writing in September. It will often go up and down by 1 or 2.
Why is that important to me as a guest?
Because when you go out, there are no local restaurants that can afford to do that amount of work & keep that amount of ingredient fresh & maintain lots of choice - at the price points we offer.
The only places that can do it with a big menu are the big boys - large restaurants, restaurants that don’t do fresh, or specific cuisines that naturally lean towards many dishes being made from the same ingredients. Think Indian where the same ingredients can be made in 5 dishes.
It means that for Vegans & Vegetarians we don’t have lots of choices. But what we do have we put a lot of care and love and thought into.