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Plant based shared plates
TOMATO croquette | potato, tomato jam, microgreens | $12
LENTIL rillettes | grilled sourdough | $10
BLUE CORN chips | homemade, spicy corn sauce | $10 (gf)
CUCUMBER gazpacho | verjus soaked apple | $10 (gf)
BEETROOT salad | rutabaga, turnips, carrot-corriandor puree, Swiss chard, served warm | $14 (gf)
MUSHROOM polenta* | shallots, cashew, pickled fresno chili | $16 (gf)
MAIZ gnocchi | creamy corn sauce, tomato confit, pickled fresno, cornbread tuile | $21 (spicy)
BROCCOLI risotto | pesto, onion confit | $24 (gf)
TINGA vegetable | carrots, cabbage, red onions, chipotle sauce, avocado | $22 (gf) (spicy)
CAULIFLOWER roasted* | aubergine, avocado, quinoa tuile, paprika & lime oil | $26
BEETROOT steak | parsnip puree, asparagus, onion chips, chimichurri | $24 (gf)
EGGPLANT pasta | aubergine ragout, tomato, basil, rigatoni | $21
CHICKPEA | lentil, curry | $9 (gf)
POTATOES | fingerling potatoes, fennel, basil | $10 (gf)
PURA VIDA | rice and beans | $8 (gf)
Desserts by Mary
RED FRUIT panna cotta | red fruit compote, crumbled cookies | $10 (gf)
CHOCOLATE bar| ganache, banana sponge cake, pineapple confit, passionfruit coulis | $12