From Friday, 12 January, The National Café has launched a brand new menu of small plates. The menu comprises fried and raw dishes along with a winter roots selection and a section featuring beans and pulses.
And while all are suitable for vegetarians, a number of vegan dishes have been included in each section for those looking to rid their diet of meat, fish, dairy eggs and honey.
The vegan options include fried padron pepper with sea salt and romesco, along with pan con tomate – a Spanish toast and tomato recipe – with winter bull’s heart heirloom tomato, shaved raw fennel with toasted fennel seeds, dried chilli and lemon.
Vegan customers can also opt for raw kale served with rapeseed oil with cumin, fresh pomegranate and molasses, Castelluccio lentils with black cabbage, roasted chilli, blood orange and extra virgin olive oil and sautéed chickpeas with Moorish spices and green harissa.
Vegetarian small plate dishes include fried aubergines with orange blossom honey, goat’s curd and thyme, stuffed and fried gordal olives with orange alioli and butter bean hummus with flat breads and pickled guindilla peppers.
Oliver Peyton, creative director at Peyton and Byrne, said:
“Anyone who thinks a vegan diet is boring can think again. It is a great opportunity to really explore the vast range of ingredients that is now readily available and it is a genuine test of creativity".
Bar & Restaurant Menu
Padron, sea salt and romesco £6.5
Fried aubergines, orange blossom honey, goats curd and thyme £7
Bitter leaves, orange, walnut and stilton £6.5
Raw kales, rapeseed oil with cumin, fresh pomegranate and molasses £6
Warm heritage carrots with maple, cumin and buttermilk £5.25
Slow cooked beetroots, candied almonds and almond sauce £7
Lentils, black cabbage, roasted chilli, blood orange and extra virgin olive oil £7
To book, or for further information, call 0207 747 5942, email firstname.lastname@example.org