This week's world-inspired plant-based menu

* All prices include VAT (Value Added Tax)

B r u n c h 


Our brunch menu provides healthy options for comforting breakfast and lunch, made from fresh seasonal produce. 

We change the menu every couple of months.


(Available 10am - 4pm Wednesday to Sunday for dine in and take away )

Brunch Composit 11

Sambo Menu

Cheese and Tomato Toasty. Onions, Mustard, Brioche  6.5

Croque Monsieur. Pretend® 'Ham', Cheese, Cheesy Béchamel 8

Sausage Egg Muffin. Pretend® Chick’arnt Sausage, Scram, English Muffin 8.5

Vietnamese Bhan Mi.  With Sesame glazed Pretend® ‘Pork’, marinated Tofu, pickled Daikon and Carrots, Chilli Beets, pickled Bean Shoots, on fresh made Baguette. VIETNAMESE INSPIRED 12.5

All Sandwiches contain: wheat, soy, mustard, celery, sesame

-add side Salad  +5

-add side Chips  +4

-add bowl Chips  +5.5


Soup of the Day (ask server) served with fresh home baked Brioche or wholemeal Bread (wheat, soy, wheat free optional) 8


French Canadian Toast. Thick cut Canadian Pretend® ‘Bacon’, Chive Cream Cheese, Brioche Toast, Poutine Gravy, Real Maple Syrup (wheat, soy, celery)  CANADIAN INSPIRED 13.5


French Dip Sandwich. Pretend® Seitan ‘Steak’ with whole Grain Mustard, Cheese on a home baked Baguette and French Onion Soup to Dip (wheat, soy celery) 13.5


Indian DosaCrispy Rice and Dahl Crepe with Masala Potatoes, Tandoori Sauce, Onion and Tomato Pickles with Coriander Chutney (soy, nuts, wheat free)  INDIAN INSPIRED 13.5


Mushroom Crêpe. French style Crêpe with sautéed Paris Brown Mushrooms, Onion, Cheese, Thyme and Spinach (wheat, soy) FRENCH INSPIRED  14


All Day Irish Breakfast. Spinach and Mushroom Quiche, Pretend® Chick'arnt Sausage, Baked Beans, Potato Hash, roasted Vine Tomato, Brioche Toast (soy, wheat, celery) IRISH INSPIRED 14.5 


‘Eggs’ Beni.  With Pretend® ‘Ham’, Tofu Scramble, Hollandaise Sauce, homemade English Muffin (soy, wheat, celery) NEW YORK CITY INSPIRED  12.5


Brazilian Breakfast. Crispy Pretend® Chick’arnt Fillet, Pao de Queijo Waffle, whipped Queso Fresco, Guava Ketchup, candied Biquinho Chili, caramelized Nectarine (wheat, soy, celery)  BRAZILIAN INSPIRED  14


Chorizo Scramble. Pretend® Chorizo, fried with smoked Paprika Oil, Tofu Scramble and red Onion Pickle (wheat, soy, celery)  14.5


Veginity Classic Buddha Bowl. Smokey Tofu and roasted Peanut Satay, Ginger Broccoli, Black Kale, home-made spicy Kimchi, Turmeric Jasmin Rasin Rice and pickled Red Cabbage (wheat free, soy, nuts) 13


Veginity Cheese Burger & ChipsPretend® Soy and Bean Patty with Lettuce, Tomatoes, Cheese, Onions, Pickles on a home baked Brioche Bun with triple cooked Chips (wheat, soy, mustard)  13.5

 - add  Pretend® Tofu ‘Bacon’  +2


Bangers and Mash. Grilled Pretend® Chick’arnt Sausages with Sage, red Onion, Cider Gravy and creamy Garlic mashed Potatoes (wheat, soy, mustard, celery) 13.5



P a s t r i e s

Our pastries are expertly hand-made by our Chef Mark and Chef Wesley.

Please see display to see what creations they have baked fresh today.

Snail Pastries


D i n n e r 

Our dinner menu incorporates world-inspired cuisine elements and celebratse the natural flavours of plant-based ingredients.

All elements are passionately made on site from scratch.  This way we can ensure their quality and freshness. Our creations are something you've probably never tried before or would attempt to make at home.

This month we have Christmas inspired menu.

Early Bird Option available Wed-Thu 5-6:30pm (orders must be done before 6.30pm)

Two courses - €24

Three Courses - €33

At the restaurant you will have the option to chose a wine pairing. To make a reservation, please visit our RESERVATION page.

(Available  from 5pm for pre-booked sittings Wednesday to Sunday) 

*** Important note:  If you have an allergy to one of the 14 allergens listed by the HSE please inform staff so we can do our best to accommodate your request.

Desserts Composit

S t a r t e r s 


Pear and Chicory Salad with Fennel Cream Cheese and vegan Honey  glazed Walnuts (wheat free, soy, nuts)  8.50 

Wine pairing Suggestion: Wandering Vines, Viura & Sauvignon Blanc, SPAIN



Roast Mushroom and Pumpkin Seed Pâté Tart with caramelized Onion Purée (wheat, soy) 9 

Wine pairing Suggestion: Giuliana Pinot Grigio, ITALY



Pretend® ‘Turkey’ Stuffing Arancini Balls with Cranberry pickled Apples and red Wine Reduction (wheat, soy, celery) 8.5 

Wine pairing Suggestion: Born To Be Wild, Bobal SPAIN



Starter Tasting Plate   20

A Platter to sample all of our Starters



M a i n  C o u r s e s


Vegan Honey glazed X-MAS Pretend® ‘Ham’ with Cider braised Red Cabbage and Apple, Sugar snap Peas and Potato Roasties (wheat, soy, celery)  17.5

Wine pairing Suggestion: Colheita Branco, Esporão PORTUGAL


Roast Butternut Squash and Potato Gnocchi, Lemon Fetta and wilted Spinach with Sage Oil (wheat free, soy) 18.5

Wine pairing Suggestion: 3 Wooly Sheep,  Sauvignon Blanc, NEW ZEALAND


Mushroom Wellington with hand rolled Puff Pastry, Garlic Celeriac Mash and brown Sugar Carrot Peppercorn Gravy (wheat, soy celery) 19.5

Wine pairing Suggestion: Montepulciano d`Abruzzo DOC, Donatello Jasci,  ITALY


Crispy Pretend® Schnitzel with handmade Spätzle Pasta and Mustard Béchamel Sauce served with sautéed Paris Brown Mushrooms and Broccoli (wheat, soy, celery, mustard) 18.5

Wine pairing Suggestion:  The Footbolt, d’Arenberg AUSTRALIA


D e s s e r t s 


Pear and Star Anise Tarte Tatin with homemade Puff Pastry, Ginger Caramel Syrup, Orange Mascarpone and Quince (wheat, soy) 9.5

Wine pairing suggestion: Trebbiano Biologico, Rubicone IGT ITALY


Warm X-Mas Pudding with Brandy-soaked Raisins and Fruit Mince served with Brandy Cream Custard (wheat, soy, alcohol) 8.5

Wine pairing suggestion: Wandering Vines, Tempranillo & Merlot, SPAIN


Classic Christmas Trifle with Rum-soaked Sponge, Mulled Wine Jelly, Orange Custard and Cinnamon Snap (wheat, soy, alcohol) 8.5

Wine pairing suggestion: Sauvignon Blanc, d’Arenberg AUSTRALIA


Warm flourless Chocolate and Almond Brownie with Eggnog Ice Cream and rich Chocolate Ganache (wheat free, soy, nuts, alcohol) 9.5

Wine pairing suggestion: Casa Roja Rosado, Bodegas Valdemar SPAIN


Dessert Tasting Plate 20

A Platter to sample all of our Desserts





Kombucha 10


Cocktails/ Cold Drinks

Classic Mimosa. Proves Bianco Frizzante  sparkling Wine fused  with Orange  Juice 


Bellini. Proves Bianco Frizzante  sparkling Wine fused  with Peach Purée


Sangria. Red Wine Sangria fused with Pomegranate and Orange


Aperol Spritz. Aperol fused with Frizzante and Soda


Amaretto Sour. Amaretto fused with Lemon Juice, Grenadine and topped with Aquafaba Merengue


Toasted Almond. Amaretto and Coffee Liqueur fused with Oat Drink


Proves Bianco Frizzante, glass (Sparking wine)


Sparkling / Still Water 750ml


Whole Earth Organic Drinks:  Cola / Ginger / Elderflower 330ml

San Pellegrino (ask Staff for flavours) 2.75

 For a full wine list, please ask to see a separate wine menu.


Tea / C o f f e e

We use Full Circle Coffee that is ethically sources from small batched producers.  All double shots and made with Califa Oat Milk.

Espresso, Americano


Latte, Cappuccino


Flat White Coffee


Iced Coffee (with vanilla, caramel, hazelnut, chocolate or praline)


Tea, various flavours


Hot Chocolate

Matcha / Turmeric Latte 3.95



Chef, Mark Senn and his team

Mark Senn and Staff


The venue was smart with a relaxed atmosphere.

Review on Trip Advisor, August 2019

Best Vegan Restaurant in Dublin!! Lovely food, great value and very friendly service. Mark, the head chef is well known for his signature dishes and can’t wait to come back and try the pineapple bulgur with sriracha salsa.

Review on Google, July 2019

The dishes (yes I had to go back and have more) were great! Quality ingredients, no junk, all vegan! Staff was very helpful, friendly, and the place a positive atmosphere in general.

Review on Google, July 2019

All the food was exceptional, the Gingerbeer Kombucha was superb as well. Staff very friendly, good service.

Review on Google, July 2019