Amuse Bou​che
 
Pasta shell stuffed with a spicy caponata style aubergine caviar, potato Salli and toasted pine nuts with a Balsamic dressing with vegan “Parmesan”.
 
Starter
 
Tadka fried sesame polenta and chana masala chaat.
 
Main
 
Green chilli Risotto verde with a cheese and tomato foam, sourdough garlic and herb crumb and a courgette Bhaji.
 
Dessert
 
Cardamom, vanilla bean, rose and raspberry panna cotta with Pistachio Brittle.