Vegan Menu

Served Family Style Sharing Platters

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Choose 2 starters, 1 first course, 1 main, 1 dessert

1 to 4 pax: flat fee 1500

5 to 20 pax: 375 per person

20 and above: 350 per person

 

Choose 2 starters, 2 first course, 2 main, 1 dessert

1 to 4 pax: flat fee 1750

5 to 20 pax: 400 per person

20 and above: 375 per person

 

Choose 4 starters, 3 first course, 3 main, 2 dessert

1 to 4 pax: flat fee 2000

5 to 20 pax: 450 per person

20 and above: 425 per person

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Starter

• Herb and lemon poached artichoke bruschetta

• Crostini with roasted red pepper, olive tapenade, smoked rosemary

• Tomato Bruschetta with smoked olive oil and fresh basil

• Pesto zucchini pizzette

• Truffle and mushroom pizzette (+40 per person)

• Crispy Palm Heart “Calamari” served with vegan aioli and lemon

• Garlic “vegan cheese” flat bread

• Mediterranean Pasta Salad, Tricolour bell peppers, kalamata olives, feta, bow tie pasta (cold)

• Caprese with balsamic reduction and basil oil

• Vegan Sharp “Feta”, Pear and Walnut Salad: Candied walnuts, blue cheese, pears and bell peppers served on a bed of romaine and baby mixed greens tossed with champagne vinaigrette

• Greek Salad, mixed leaves, red onions, cherry tomatoes, olives and Vegan “Feta”

• Vegan “Feta” Parcels, filled with vegan feta and fresh thyme, served with roasted pears and a sweet balsamic reduction

 

First Course

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• Roasted Butternut Squash Soup

• Cauliflower Tahini Soup

• Roasted Beetroot Soup

• Mediterranean Tomato Soup

• Penne Arrabiatta

• Vegan Lasagna topped with almond milk 

  béchamel

• Eggplant Bolognese with shaved Parmesan and fresh basil

• Gnocchi with Butternut Squash and almond milk cream sauce

• Gnocchi with cannellini beans, spinach, and tomatoes

• Vegan Pesto Penne with Walnuts

• Truffle oil and pea risotto  (fresh truffle +80dhs per person)

• Greek Moussaka made with vegan mince and almond milk 

  béchamel

 

Mains

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• Seitan Steak, garlic, vegan butter asparagus

• Vegan Butter and provincial herb-basted Seitan Steak, root vegetables

• Tuscan Grilled Portabello mushrooms steaks

• Mixed grilled vegetables (red pepper, eggplant, mushroom, zucchini)

• Banana Blossom Battered “Fish” Goujons, triple cooked chips, served with pea puree and vegan tartar sauce

• Medditeranean Stuffed Peppers and Zuchini, with vegan mince, rice and tomatoes

• Baked Eggplant with shaved pistachios and fresh basil

• Stuffed Courgette with ricotta citrus filling

• Roasted squash with chili and sage

• Pan-seared mushroom “scallops”, potato celeriac puree, fried onions, walnut pesto

• Shimeji, King Oyster and brown mushroom Penang Curry served with fragrant jasmine rice

 

Desserts

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• Double Indulgent Chocolate Cake

• Cinnamon lime zested Arroz con Coconut Leche

• Lotus Cheesecake

• Poached pears and hand whipped blackberry Coconut cream

• Carrot Cake

• Sticky Date and Vegan Custard