Delicate smoked tofu paté with cranberry gel. Served with tortilla chips or toasted bread.

Chickpea hummus with pea microgreens. Served with tortilla chips or bread.

Avocado, tomato, coriander, and red onion. Served with tortilla chips or bread.

With fennel and green apple tartare, verjus, mango gel. Served with toasted bread.

with ponzu unagi sauce and kimchi

Selection of starters: Tofuie Gras, Hummus, Guacamole. Served with tortilla chips or toasted bread.

With root vegetables and lovage.

Grilled goat cheese with walnuts on spinach leaves. Served with gratin potatoes, basil pesto, and balsamic reduction.

Root vegetable sauce with Carlsbad dumplings, plant-based medallion, lemon, and cranberry gel.

Fluffy Asian bao bun with grilled tofu in BBQ marinade, pickled vegetables, and mustard sauce. Served with our mildly spicy kimchi salad.

Grilled blanched broccoli served with a creamy roasted Jerusalem artichoke purée, truffle oil, and roasted carrots.

A vibrant red curry featuring tofu, white beans, mushrooms, and tender broccoli, finished with fresh coriander and served with fragrant jasmine rice.

Grilled tortilla filled with cheese and jalapeños. Served with mango salsa, sour cream, and salad with lemon-honey dressing

Plant-based no-duck, marinated peppers, rice, black bean paste, cheddar, and pickled cabbage. Served with mango salsa and sour cream.

Pea protein burger in a sesame bun with Gran Moravia cheese crisp, pickled cucumber, rocket, and pickled onion. Served with roasted potatoes and herb dip.

Stir-fried tofu with bell peppers, carrots in Cantonese umami sauce. Served with jasmine rice, sesame, coriander and spring onions.

Selection for 2 people – Parmesan Pleasure Burger, Cheddar Quesadilla, vegan “chicken” bites, mango salsa, guacamole, sour cream, salad with lemon-honey dressing.

Mixed crisp greens, cherry tomatoes, and cucumber, lightly dressed with olive oil and a rich balsamic reduction.

Mixed leafy greens tossed with fresh cucumber, vibrant kumquats, crumbled goat cheese, and croutons, all brought together by a bright mango vinaigrette.

Rice bowl with hummus, pickled vegetables, white beans, edamame, and blanched broccoli in ponzu-unagi sauce.

Fluffy ladyfingers soaked in coffee and alcohol, layered with mint-mango cream.

Moist layer cake with soft cream frosting, served with fresh blueberries.

Coconut milk mascarpone, basil-lemongrass gel, popping raspberries, and delicate pişmaniye.

Chocolate-caramel dessert inspired by the famous candy bar. The rich sweetness is balanced perfectly by fresh raspberry sauce and a crispy biscuit crumble.