Holy Carrot, the innovative plant-based restaurant located in Knightsbridge is launching its new Autumn menu on Tuesday 2 November in time for the colder months ahead.
Opened earlier this year, Holy Carrot aims to create a warm and inviting environment with an accessible vegan menu – ideal for the winter season.
In line with the restaurant’s goal to offer its guests a new way of experiencing and enjoying vegan food, the new menu incorporates the very best ethically sourced organic British produce, prepared in a mindful manner.
All of the dishes are made with fresh seasonal ingredients and are free from; gluten, refined sugar, preservatives and additives.
On the menu will be warm and comforting dishes such as:
Black radish and king oyster mushroom carpaccio
Crispy lobster mushroom with black garlic mayo and ponzu
Smoked ”mac and cheese” with chickpea protein pasta
Ravioli with tempeh, sweetcorn and lobster mushroom bisque
“Crab” cake burger with Caesar sauce and watercress
Winter meringue with blackcurrant sorbet and coconut granita
Baked creme patissiere with warm apple caramel sauce and peanut butter ice cream
And cocktails such as:
The High Priestess, Stolichnaya gluten free vodka, homemade rosemary sugar free syrup, cucumber and lime juice
The Devil, Tequila Reposado, orange liqueur, Ancho Reyes Chile liqueur, lime juice and agave syrup
The World, Homemade matcha soda, ceremonial matcha, oat and agave
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