Vegan Menu at The Coombe Cellars
There’s something for everyone on our superb new vegan menu at The Coombe Cellars. Packed full of flavoursome favourites with plant-based twists, you’ll be spoilt for choice.
Available Monday — Sunday, served from 12pm.
VEGAN MENU
TO START
GOURMET SOUP OF THE DAY
with ciabatta, olive oil and balsamic vinegar
SAUTÉED PARIS BROWN & MIXED MUSHROOMS
topped with garlic & rosemary pangrattato, served with toasted ciabatta
ROASTED CARROT & CHICKPEA FALAFEL
with creamy hummus, slow-roasted tomato tapenade and ciabatta
MAINS
MEZZE FLATBREAD
Creamy hummus base, topped with roasted chickpeas, Greek-style salad, seeds, avocado and rocket. Served with a house salad
CANDIED ROOT VEGETABLE BAKE
Root vegetables and beetroot topped with pumpkin seeds & pine nuts, served with a red cabbage & beetroot purée, Tenderstem® broccoli, cavolo nero & pesto (ve)
PLANT-BASED BURGER
in a seeded bun with lettuce, tomato, pickle and slow-roasted tomato tapenade. Served with a house salad and pickles on the side.
Add: Flat mushroom (ve) / Classic mac & cheese (v) £1.50 | Grilled halloumi (v) £3.00
SPICED COCONUT CURRY
with aubergine, Tenderstem® broccoli, sticky jasmine rice and a scorched red chilli 1575kJ/375kcal
NOURISH BOWL
Lentils, quinoa & crispy chickpeas, avocado, roasted cauliflower, ribbons of carrot & mooli, watercress and a slow-roasted tomato toast 2310kJ/550kcal. Top with falafel 2.50
SIDES
Tenderstem broccoli, asparagus & green beans
Dressed house salad
DESSERTS
Our vanilla ice cream alternative is made vegan using coconut oil by our friends at Jude's
APPLE & BLACKBERRY CRUMBLE
topped with a Demerara crumb, served with vanilla soya custard or vegan vanilla ice cream alternative
SALTED CARAMEL BILLIONAIRES BAR
Chocolate chip cookie base, salted caramel and dark chocolate ganache, served with vegan vanilla ice cream alternative
WARM LEMON & BLUEBERRY POLENTA CAKE
with Herefordshire blackcurrants and soya vanilla custard or vegan vanilla ice cream alternative
VEGAN ICE CREAM ALTERNATIVE OR SORBET
Choose three scoops from blood orange, raspberry or coconut milk sorbet, or vegan vanilla ice cream alternative, served with fresh berries
