Appetizers

• Eggplant Ceviche | 46

  Pickled with seaweeds, cilantro and onions, capers aioli and finger lime

• Tomato Carpaccio | 46

  Roasted tomatoes, fresh zucchini, tomato chips and pistachios parmesan Gluten Free

• Black Bean Pate | 48

  With garlic & onion confit and seeds crackers Gluten Free

• Antipasti | 50

  Seasonal organic oven roasted vegetables, served with za'atar labneh Gluten Free

• Tivonina | 68

  Five vegan nut cheeses with smoked tempeh, carob bread and grapes Gluten Free

• Summer Cannelloni | 48

  zuccini and sweet potato cannollini filled with kashkaval cheese. Served on corn puree with macadamia parmesan and za'atar pesto Gluten Free

• Terrine | 56

  Roasted pepper & eggplant with garlic & dill cashew cheese, pesto and almond feta

• Lions Mane | 68

  Rice flour crusted lions mane mushroom with sage chips and spring onion, on a bed of root purée and butter Gluten Free

• Avocado | 52

  Avocado mousse, seared oyster mushrooms with sweet miso mizuna and bruschettes

• Tofu Marind | 46

  Crispy tofu with tamarind sauce and shallots Gluten Free

• Tataki New-Meat | 48

  Thinly sliced cuts of new-meet with shimeji mushrooms, spring onion, sesame seeds and rosemary with a miso, yuzu and mirin dressing