No meat? No problem!
Vegetarian cuisine for the most discerning palates
If you think our vision of vegetarian cuisine entails simply replacing meat with tofu, think again! The ever-growing demand for vegetarian options has pushed us to develop a range of meatless menus that are flavourful and satisfying. Our goal is to serve a delicious meal that leaves no one unsated—and maybe prove the skeptics wrong.
Some cuisines, like Indian or Middle Eastern food, are a true source of inspiration, as they largely consist of savoury vegetarian dishes. Herbs and spices are the best way to add oomph to a vegetarian dish, plus they allow us to explore the world. But let’s not forget the classics: there’s nothing like a delicious plate of eggplant parmigiana made with top-quality ingredients. Served with a glass of Brunello, who could ask for more?
Here are a few examples of our signature vegetarian dishes
Aged cheddar cone with guacamole
Mushroom and sundried tomato polenta cassolette with cheddar gratin
Grilled eggplant with ricotta, feta and aniseed dukkah, served in a spoon
Madras curried lentils with coconut milk, cilantro and sweet potatoes
Vegetarian couscous with grilled vegetables, chickpeas, dates, apricots, roasted pine nuts and parsley
Roasted eggplant, red pepper, zucchini and tomato tian with buffalo mozzarella, grilled red pepper coulis, fried basil, pesto and fleur de sel
Corn tortilla with hummus, shredded carrots and leeks, peperonata and sunflower sprouts
With a menu like this, who needs meat or fish? A little creativity goes a long way in making original and delectable dishes everyone will love. What’s more, our team can adapt to any request and create vegetarian versions of its cocktail reception menus, gourmet stations, lunch boxes and banquets.
All of these formats can easily be made meatless. In fact, 40% of our cocktail menu is vegetarian, because it’s just better that way. Trust us; your taste buds will thank you!
Chef's tip for a successful stir-fry
For a successful vegetable stir-fry, it is important that the vegetables are cooked evenly.
The cooking time varies from one vegetable to another, hence the small complexity of this dish. Often carrots are undercooked while peppers and onions are overcooked. To counter this problem, simply blanch vegetables that require more cooking (carrots, broccoli, cauliflower) before adding them to the stir-fry. To blanch them, simply immerse the vegetables in boiling water for a few minutes before adding them to the rest of the vegetables and voila!