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
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Herb and lemon poached artichoke bruschetta
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Crostini with roasted red pepper, olive tapenade, smoked rosemary
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Tomato Bruschetta with smoked olive oil and fresh basil
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Pesto zucchini pizzette
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Truffle and mushroom pizzette (+40 per person)
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Crispy Palm Heart “Calamari” served with vegan aioli and lemon
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Garlic “vegan cheese” flat bread
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Mediterranean Pasta Salad, Tricolour bell peppers, kalamata olives, feta, bow tie pasta (cold)
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Caprese with balsamic reduction and basil oil
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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
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Greek Salad, mixed leaves, red onions, cherry tomatoes, olives and Vegan “Feta”
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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
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Cauliflower Tahini Soup
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Roasted Beetroot Soup
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Mediterranean Tomato Soup
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Penne Arrabiatta
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Vegan Lasagna topped with almond milk
béchamel -
Eggplant Bolognese with shaved Parmesan and fresh basil
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Gnocchi with Butternut Squash and almond milk cream sauce
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Gnocchi with cannellini beans, spinach, and tomatoes
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Vegan Pesto Penne with Walnuts
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Truffle oil and pea risotto (fresh truffle +80dhs per person)
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Greek Moussaka made with vegan mince and almond milk
béchamel
Mains
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Seitan Steak, garlic, vegan butter asparagus
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Vegan Butter and provincial herb-basted Seitan Steak, root vegetables
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Tuscan Grilled Portabello mushrooms steaks
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Mixed grilled vegetables (red pepper, eggplant, mushroom, zucchini)
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Banana Blossom Battered “Fish” Goujons, triple cooked chips, served with pea puree and vegan tartar sauce
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Medditeranean Stuffed Peppers and Zuchini, with vegan mince, rice and tomatoes
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Baked Eggplant with shaved pistachios and fresh basil
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Stuffed Courgette with ricotta citrus filling
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Roasted squash with chili and sage
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Pan-seared mushroom “scallops”, potato celeriac puree, fried onions, walnut pesto
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Shimeji, King Oyster and brown mushroom Penang Curry served with fragrant jasmine rice
Desserts
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Double Indulgent Chocolate Cake
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Cinnamon lime zested Arroz con Coconut Leche
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Lotus Cheesecake
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Poached pears and hand whipped blackberry Coconut cream
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Carrot Cake
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Sticky Date and Vegan Custard