Keto Vegetarian lunch

Milk bread buns with a spiced kombucha pumpkin butter

Goats cheese and preserved lemon mousse, seaweed pearls with a pine nut and miso dressing

Chargrilled asparagus on a Jerusalem artichoke puree, black truffle dressing with caper berries and confit shallots

Roasted cauliflower and almond velouté, curried coconut oil with a masala roasted eggplant relish

Zucchini pappardelle, brown butter emulsion, parmesan espuma with crispy basil

Dark chocolate cream cheese cake, salted macadamia crumble with espresso dust