Nine-Day Miso Aubergine
Aubergine cured in white miso for nine days, grilled until lacquered, then served over black rice with charred spring onion and toasted sesame.
A More ThoughtfulWay to Dine.
Verdura cooks with what the surrounding farms grow, one season at a time. Expect generous flavour, careful technique and a table where nobody feels like they are missing anything.
Our philosophy
Cooking that starts with the grower
Plant-based food does not need an apology or an imitation. We begin with the ingredient, ask what it does best, and build each dish around that single idea.
Our produce comes from a small circle of farms we visit regularly, so the menu moves with the harvest and nothing sits in a cold room waiting for its turn.
Fresh by morning, seasonal by design, and cooked with attention rather than shortcuts.
Discover Our PhilosophyThe Chef’s Signature Collection
Four plates Chef Rao returns to every season, each shaped around one hero ingredient.
Wild Mushroom Wellington
Roasted chestnut and duxelles in golden pastry with a glossy red wine jus.
Heirloom Carrot Bowl
Roasted carrots, tricolour quinoa, pickled radish and tahini-lemon dressing.
Applewood Beet Tartare
Hand-diced beetroot smoked over applewood with hazelnut dukkah and cashew crème.
Seasonal ingredients, exceptional flavours
When produce is picked at its peak it needs very little. We season lightly, pair by contrast and let sweetness, bitterness and acidity do the work.
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Heirloom roots Autumn to winter
Beets, carrots and parsnips roasted slowly, then paired with citrus or smoke to cut the sweetness.
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Leafy greens Peak in cooler months
Cut to order and wilted briefly so they stay tender, then lifted with tamarind, lime or toasted seeds.
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Orchard fruit Late summer to autumn
Figs and pears move between dressings, chutneys and desserts, balanced with thyme and aged vinegar.
The craft behind every plate
Good plant-based cooking is mostly patience. Every dish passes through three hands before it reaches the table, and each one has a clear job.
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Stage 1
Thoughtful Sourcing
Chefs check each delivery, taste what is at its best that day and adjust the plan before a knife is lifted.
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Stage 2
Creative Preparation
Fermenting, charring, curing and culturing build flavour over days, so the final cooking is quick and precise.
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Stage 3
Beautiful Presentation
Plates are finished by hand with herb oils and fresh leaves, always with room left for the food to breathe.
A menu designed around plants
Small plates built to open the meal: bright, seasonal and meant for sharing.
- Heirloom tomato carpaccio
- Chickpea panisse
- Roasted pumpkin velouté
A space made for good food
Reclaimed oak, linen, living plants and low, warm light. The room is built to slow the evening down, whether you are here for a quiet dinner or a long table of friends.
Dining with us
- Dine-in lunch, dinner and Sunday brunch
- Group tables for 8 or more by arrangement
- Private dining for celebrations
Our commitment to better dining
Thoughtful ingredient sourcing
We buy from growers we can visit, agree prices in advance and plan around what they can supply, not the other way round.
Seasonal menu planning
The menu is reviewed as the harvest changes. Dishes leave when their ingredients do, which keeps flavour high and transport low.
Reducing unnecessary waste
Trimmings become stocks, ferments and garnishes, and we prep to demand so fewer ingredients go unused.
The guest experience
A few words from people who have shared our table.
I booked for my birthday and expected to be polite about the food. Instead I spent the evening asking what was in every sauce. The aubergine was the quiet star.
Plenty of kitchens lean on cream and butter to hide gaps. Here the vegetables carry the whole plate and the seasoning is precise. I took notes.
The room is calm and the service never hovers. We shared six small plates and the staff paced them perfectly for a long, unhurried lunch.
Reserve your dining experience
Join us for a long lunch, a quiet dinner or a celebration. Tell us about any dietary needs and we will take care of the details.
Reserve a TableOpening hours
- Mon–Thu 12:00–22:00
- Fri–Sat 12:00–23:30
- Sunday brunch 10:00–21:00
Find us
- 24 Garden Lane, Green Quarter
- +91 44 5550 1290
- reservations@verdura.example