In recognition of World Vegan Month this November, Bounty Beets are set to expand their already substantial vegan offering with a brand-new, dedicated vegan menu.
Crafted by Head Chef Chandika Ratnayaka, the 100% vegan menu features a host of pun-tastic plant-based options that will excite even the most hard-to-impress vegan and will be available daily from 12pm.
From the Flipping Crazy – a zucchini, shitake mushroom, bell pepper and almond pancake served with mango sauce, cauliflower and celeriac puree to the Melon Poke – marinated watermelon served with sticky rice, edamame, seaweed, avocado and more, the menu is both innovative and packed with flavour.
Those looking for a sweet vegan treat can choose from a delectable selection from the exclusive menu. In addition to a selection of vegan I Scream Bowls, diners can also indulge in a Plum & Almond Cake, a Magnum – cashew and coconut mousse, vegan white chocolate, almond butter and toasted almonds, or the Snicker Bar – oats and peanut crust, cashew cream, salted caramel and coconut grenache.
Boasting the chicest pink interiors, a picturesque terrace and idyllic tables surrounded by lush foliage, perched in the garden – Bounty Beets provides the perfect setting for a delicious and nutritious vegan feast amongst friends and family.