Kabala Kitchen

Homemade seitan pieces with harissa served with quinoa tabbouleh, flatbread, tahini sauce, pickled red cabbage, leaves and hummus.

Rice noodles and seasonal vegetables in a rich broth flavoured with miso and dashi. Topped with soy caramelized tofu; pickled cucumber and spring onions

Vegetable and chickpea tagine with tomatoes. Served with sweet and spicy couscous salad; raw ‘slaw; hummus; pomegranate seeds and nuts

Gnocchi with seasonal greens; herb medley and truffle oil. Served with hazelnut crumb; roasted balsamic tomatoes and almond feta.