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 )
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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 |
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Soup of the Day (ask server) served with fresh home baked Brioche or wholemeal Bread (wheat, soy, wheat free optional) 8 |
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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 |
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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 |
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Indian Dosa. Crispy Rice and Dahl Crepe with Masala Potatoes, Tandoori Sauce, Onion and Tomato Pickles with Coriander Chutney (soy, nuts, wheat free) INDIAN INSPIRED 13.5 |
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Mushroom Crêpe. French style Crêpe with sautéed Paris Brown Mushrooms, Onion, Cheese, Thyme and Spinach (wheat, soy) FRENCH INSPIRED 14 |
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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 |
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‘Eggs’ Beni. With Pretend® ‘Ham’, Tofu Scramble, Hollandaise Sauce, homemade English Muffin (soy, wheat, celery) NEW YORK CITY INSPIRED 12.5 |
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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 |
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Chorizo Scramble. Pretend® Chorizo, fried with smoked Paprika Oil, Tofu Scramble and red Onion Pickle (wheat, soy, celery) 14.5 |
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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 |
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Veginity Cheese Burger & Chips. Pretend® 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 |
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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
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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.
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.
S t a r t e r s
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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 |
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Roast Mushroom and Pumpkin Seed Pâté Tart with caramelized Onion Purée (wheat, soy) 9 Wine pairing Suggestion: Giuliana Pinot Grigio, ITALY |
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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 |
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Starter Tasting Plate 20 A Platter to sample all of our Starters
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M a i n C o u r s e s
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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 |
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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 |
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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 |
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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
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D e s s e r t s
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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 |
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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 |
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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 |
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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 |
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Dessert Tasting Plate 20 A Platter to sample all of our Desserts
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Drinks
Cocktails/ Cold Drinks
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Classic Mimosa. Proves Bianco Frizzante sparkling Wine fused with Orange Juice |
8.5 |
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Bellini. Proves Bianco Frizzante sparkling Wine fused with Peach Purée |
9 |
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Sangria. Red Wine Sangria fused with Pomegranate and Orange |
9.5 |
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Aperol Spritz. Aperol fused with Frizzante and Soda |
11 |
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Amaretto Sour. Amaretto fused with Lemon Juice, Grenadine and topped with Aquafaba Merengue |
13 |
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Toasted Almond. Amaretto and Coffee Liqueur fused with Oat Drink |
13 |
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Proves Bianco Frizzante, glass (Sparking wine) |
9 |
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Sparkling / Still Water 750ml |
4 |
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Whole Earth Organic Drinks: Cola / Ginger / Elderflower 330ml |
2.95 |
| 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.
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Espresso, Americano |
3.30 |
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Latte, Cappuccino |
3.85 |
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Flat White Coffee |
3.85 |
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Iced Coffee (with vanilla, caramel, hazelnut, chocolate or praline) |
3.95 |
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Tea, various flavours |
2.75 |
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Hot Chocolate |
3.85 |
| Matcha / Turmeric Latte | 3.95 |
Chef, Mark Senn and his team
