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TRUFFLED SMASHED POTATO CHIPS WITH CAULIFLOWER & TOMATO AIOLI
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SMOKED-CARROT & CUCUMBER BLINIS
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FENNEL & RADICCHIO SALAD, SAFFRON & GARLIC DRESSING
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WHOLE BAKED EGGPLANT WITH TOASTED SPICE & BUTTERMILK CURD
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GREEN GODDESS QUINOA SALAD WITH CASHEW NUTS
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BAKED FETA WITH HONEY, DRIED MINT & PICKLED FRESH APRICOTS
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FETA
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BURRATA WITH CHARRED ASPARAGUS
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VEGAN PHO
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RASAM
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