Seasonal plant-based favorites, made fresh daily Thoughtful ingredients, bold flavors Gather around the table at Verdura
A plated plant-based main course with seasonal vegetables
Main Course

Mains made to linger over

Generous, comforting and entirely plant-based. From slow-baked wellingtons to hand-rolled pasta, our main courses are built around the best of the harvest.

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Chef's Signature Plates

Three plates the kitchen is proudest of

The dishes our chefs return to season after season, refined until nothing is left to add.

Wild mushroom wellington with a glossy red wine jus
Chef's signature

Wild Mushroom Wellington

Roasted mushrooms and chestnut in golden pastry, finished with a glossy red wine jus.

Miso-glazed aubergine over black rice

Miso-Glazed Aubergine

Caramelised aubergine over black rice with toasted sesame.

A vibrant plate of fresh vegetables, grains and greens

Heirloom Harvest Plate

Seasonal vegetables, warm grains and a bright herb dressing.

A nourishing bowl of grains, greens and roasted vegetables
Rainbow harvest bowl with roasted carrots, avocado and greens
Pasta, Grains & Comfort Classics

The kind of food that feels like home

Hand-rolled pasta, slow-cooked grains and familiar favourites, rebuilt without anything animal and without losing any comfort.

  • Cashew Cream Pappardelle

    Ribbon pasta, silky cashew sauce, roasted garlic and crisp sage.

  • Wild Rice & Mushroom Risotto

    Slow-stirred rice, earthy mushrooms, thyme and a rich finish.

  • Smoked Tomato Gnocchi

    Pillowy potato gnocchi in a deep smoked tomato and basil sauce.

  • Saffron Barley Pot

    Pearl barley simmered with saffron, fennel and roasted peppers.

Vegetables, Elevated

Vegetables that take centre stage

We treat a vegetable like a prime cut: given time, fire and attention, it becomes the reason you ordered.

  1. 01

    Charred Cauliflower Steak

    Thick-cut and flame-roasted, with citrus dressing and toasted seeds.

  2. 02

    Slow-Roasted Celeriac

    Baked for hours until tender, glazed with brown butter-style miso.

  3. 03

    Stuffed Heirloom Squash

    Filled with spiced grains, dried fruit and fresh herbs.

Freshly harvested heirloom vegetables from a farm
Crates of fresh leafy greens and vegetables
Global Plant-Based Favourites

A world of flavour, no animal required

A table of colourful plant-based dishes made with fresh vegetables

Mediterranean

  • Za'atar Roasted AubergineWith lemon tahini, pomegranate and flatbread.
  • Artichoke & White Bean StewSlow-simmered with fennel, olives and parsley.
Ripe seasonal fruit and berries
The Seasonal Feature

Spiced Pumpkin & Sage Pithivier

Our rotating main, written fresh with each harvest. Flaky golden pastry, roasted pumpkin, sage and toasted seeds, served with a warm cider glaze.

  • Pumpkin
  • Sage
  • Toasted seeds
  • Cider glaze
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A farmers market stall piled with produce
Changes with what's growing
What's Inside Every Plate

Nothing hidden. Everything considered.

Chefs preparing plant-based dishes in a professional kitchen

  • Seasonal vegetables

    Sourced from nearby growers and picked at their best.

  • Wholesome bases

    Grains, pulses and hand-made pasta that anchor each plate.

  • Slow-built sauces

    Stocks, jus and dressings made in-house every day.

  • Fresh finishing touches

    Herbs, seeds and citrus added right before serving.

Every dish is 100% plant-based. Please tell us about any allergies or dietary needs when you book or order, and our team will happily guide you.

Find Your Next Favourite

What are you in the mood for?

Pick a feeling and we'll point you to a main that fits.

We suggest

Cashew Cream Pappardelle

Comforting, creamy and deeply savoury, the perfect cosy plate.

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