Vegan menu

with olive oil and balsamic

marinated in garlic and basil

with chilli jam, onion ash and crispy shallots

with guacamole, tomato compote, salsa, red onion jam, toasted nuts, lemon and wilted samphire

Fresh seasonal leaves with Granny Smith apple, beetroot, rock samphire, toasted walnuts and avocado with raspberry vinaigrette and a sprinkle of Cornish lemon rock salt

Homemade base with passata, beetroot, samphire, red onion, dried tomatoes, veg slaw and wild rocket

with soft herbs, homemade focaccia and celeriac fritters

with caramel sauce and vanilla ice cream

with vanilla ice cream and roasted pears