Meatless District

with pani puri crisp, whipped ‘goats cheese’ and purple mustard greens

with dark rosemary toast

Vadouvan spiced chickpea sticks served with lime aioli and baby coriander

cumin spiced with toasted seeds and grains, carrot leaves and smoked olive oil with Paratha flatbread

with cauliflower purée, crispy ‘bacon,’ seaweed caviar, lemon oil and micro parsley

with portobello oyster and chestnut mushrooms with pearl onion and carrot in a rich red wine jus with celeriac mash, parsnip chips and micro carrot leaves

Celeriac & fennel patty on a brioche bun with smoked tofu, green apple slaw and garlic ‘parmesan’ sauce. Choose from hand-cut fries or sweet potato fries with MD mayo

romaine leaves with pan-fried ‘chicken,’ ‘bacon bits,’ garlic thyme croutons ‘Parmesan,’ micro kale and MD Caesar Dressing

garlic and ‘parmesan’ roasted cauliflower, with macaroni, ‘cheese’ sauce, crispy capers, thyme breadcrumbs, toasted grains and purple mustard micro greens

Moving Mountains pea protein patty on a brioche bun with fondue, grilled red onion, vine tomato, dill and mustard gherkins and MD chipotle sauce. choose from hand-cut fries or sweet potato fries with MD mayo

with ‘feta’, black quinoa, toasted walnuts and grains with maple & balsamic dressinG

served with a summer herb and white wine sauce, garden pea purée, pea shoots and amaranth microgreens

baby leaves with garden herbs and flowers, and toasted grains

with rosemary and sea salt

house-made cheesecake with coulis and cookie crumb base

Belgian chocolate cake made in-house

dark chocolate and coffee mousse with white chocolate top and coffee bean and hazelnut crunch

with flaky flatbread

with toast

2 beetroot and carrot burgers with broccomole, rocket and kimchi mayo

with homemade basil butter and lemon aioli

4 pieces on piccalilli cream & mustard mayo

Served with gochujang, togarashi, and spring onion

tomato lox with toast horseradish ‘cream cheese,’ red onion, capers, dill and lemon

with purple carrot purée, crispy ‘bacon,’ seaweed caviar, lemon oil and micro parsley

with Tamari soy sauce, nori, and furikake

Meatless steak with chimichurri, sweet potato, crispy chili oil

2 grilled oyster skewers with chili flakes, secret sauce, and spring onion

garlic and ‘parmesan’ roasted cauliflower, with macaroni, ‘cheese’ sauce, crispy capers, thyme breadcrumbs, toasted grains, and purple mustard micro greens

3 tacos with pulled jackfruit with mixed herbs, tomato, corn cream & edamame with sriracha and mayonnaise

hopped seasonal tomatoes with Amsterdam onions

romaine leaves with pan-fried ‘chicken,’ ‘bacon bits,’ garlic thyme croutons ‘Parmesan,’ micro kale and MD Caesar Dressing

with truffle mayo & ‘Parmesan’

with pumpkin creme and slivered almonds

layers of Belgian chocolate and white chocolate mousse topped with coffee bean and almond crunch

made in-house with gingerbread crumb base, served with blackcurrant coulis and fresh blackberries

Belgian chocolate cake made in-house