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Time Out says
It doesn’t matter if you’re a full-time veggie or just like dabbling with the occasional vegan dinner, this is something that’s sure to have you swooning. Book yourself into The Gate this spring for the chance to dive into a menu of seasonal vegetarian eats, with 40 percent off the bill. You’ll get three tasty courses, including the likes of truffle and mushroom arancini, burrata and tomatoes with toasted hazelnuts, braised fennel tagine or beet burger on rosemary focaccia, rounded off with indulgent desserts (tiramisu anyone?). Take along your favourite carnivore and even they’ll be impressed.
What’s on offer?
Korean fried cauliflower with sesame and lime
Truffle and mushroom arancini
Miso glazed aubergine half aubergine roasted glazed with miso sauce, topped with toasted cashew nuts, ponzu sauce, micro coriander and sesame seeds
Burrata and tomatoes toasted hazelnuts, chimichurri sauce
Mango, avocado and shimji mushroom ceviche with tomato salsa and pickled red onion
Wild mushroom risotto cake sautéed seasonal wild mushrooms, served on a pan-fried risotto cake, finished with a creamy cep sauce, rocket and lemon truffle dressing
Tagine braised fennel, pumpkin, courgettes, chickpeas and apricots slow cooked served with pomegranate and pistachio couscous finished with schoog (Yemenite chilli sauce)
Green dragon salad of glazed tofu, avocado, sweet potato, red cabbage,pak choi, daikon, carrot, peppers, with teriyaki and sesame dressing
Beet burger rosemary focaccia, smoked tomato relish, cornichons, Mediterranean salad with wholegrain mustard and maple dressing (with vegan cheese or mature cheddar)
Mango cheesecake passion-fruit coulis
Tiramisu with mocha cream
Chocolate brownie served with chocolate ice cream and chocolate sauce
Ice creams and sorbet selection
Need to know
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