Vegan Menu

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STARTERS
Tomato variations bruschetta, extra virgin olive oil, fresh basil and garlic 7.50
Trio of dips – muhammara, babaganoush, hummus served with flat bread 7.50
Vegetable spring rolls with citrus and peanut sauce 8.95
Chickpea and sweet spices falafel, muhammara dip 8.95

PASTA & RISOTTO
Barley risotto with greens, radicchio and leeks 12.75
Linguine with pan-fried pumpkin, rucola and red pepper oil 12.75

Supplement charge applies for main course option


MAINS
Tabbouleh with chickpeas and spring salad 15.50
Curried yellow lentils strudel, spinach and carrots, endive and walnut salad 19.50

SIDES
Grilled vegetables 4.00
Sweet potato fries 4.00

DESSERTS
Raw chocolate cream coupe 7.50
Banana and caramel pot 7.50