Saturday Evening Meal at the Botanist

SALT & PEPPER CHICKEN WINGS with sweet chilli dip

PEA HOUMOUS | VG mint and almond pesto with crisp flatbread

CALAMARI with créme fraiche and sweet chilli dip

CAULIFLOWER WINGS | VG Tossed in Franks Hot Sauce

SALT & PEPPER ONION PETALS | V with créme fraiche dip

CRUNCHY PORK CRACKLING with chilli jam

CUMBERLAND SCOTCH EGG with crispy onions

CHEESY GARLIC BREAD | V baked with cheddar and mozzarella, served in a basket

MAINS

LAMB & MINT PIE with champ mash, mushy peas and gravy

COCONUT SWEET POTATO PIE | VG delicately spiced with spinach and chestnut mushrooms, served with broccoli, peas and kale

FISH & CHIPS with mushy peas, tartare sauce and curry sauce

HERITAGE TOMATO SALAD | V with burrata cheese and basil

PAN FRIED SEABASS with gnocchi, tomato, peas and romesco sauce

PLANT BASED BURGER | VG by Moving Mountains with mushrooms, miso mayo and chilli jam with properly seasoned chips

CHICKEN BURGER coated with spicy Korean sauce, kimchi, cucumber and nori mayo, with properly seasoned chips

CRISPY HALLOUMI BURGER | V with red cabbage coleslaw and properly seasoned chips served with garlic oil

CHEESEBURGER crispy onion brioche bun dipped in bone marrow gravy with properly seasoned chip

HANGING KEBABS

CRISPY HALLOUMI | V with a sweet chilli glaze and garlic oil

CHICKEN & CHORIZO marinated in lemon and herbs with smoked paprika oil

LAMB KOFTA marinated in Middle Eastern spices, coated in harissa jam with garlic oil

SALT & PEPPER PORK BELLY with bang bang sauce

SWEETS

DARK CHOCOLATE & PEANUT BUTTER POT | VG with peanut and Biscoff crumb, caramelised banana and non dairy ice cream

LEMON TART | V with raspberry sorbet and crushed honeycomb

ICE CREAM COUPE  | V three scoops from today’s selection

COOKIE DOUGH | Vwith Oreos and vanilla ice cream

CHEESECAKE with rose and hibiscus poached peach and pistachios

STICKY TOFFEE PUDDING | V in a rich toffee sauce, served with vanilla ice cream