Individual salads

Roasted cauliflower and broccoli with smashed pea pesto, almonds, and mint

Roast sweet potato, red onion, and beetroot, with herbs and confit garlic.

Vermicelli noodles tossed with seasonal crunchy veg, mint, ginger, coriander, miso, and black sesame seeds.

Crunchy red and white cabbage, carrot, fresh herbs, garlic aioli.

Roast chat potatoes tossed with celery, fennel, parsley, and garlic aioli

Cos, raddichio, garlic aioli, honey bacon, Pecorino Romano, eggs with olive oil and pepper, sourdough croutons.