A vegan fine dining experience dishing up contemporary natural plant based dishes with high nutritional value, from Great British Menu ‘Champion of Champions' Kirk Haworth.

Leading the kitchen (following sell-out pop-up events) with a very personal style of contemporary cooking is Kirk Haworth (son of acclaimed Michelin-starred chef Nigel Haworth) creating refined plant based food (using only natural sugars) drawing from his 15 years in modern Michelin kitchens (including Restaurant Sat Bains, The French Laundry, The Square and Quay in Sydney) and health battles with Lyme disease, which forced him to dramatically re-think his own diet, and everything he had learnt about food and cooking.

The restaurant, has an open-plan bar and kitchen, serves a six- or seven-course plant-based tasting menu - with the aim to "change the perception of how fruits, vegetables and plants can be transformed". The wines are all natural and the cocktails to focus on organic and foraged herbs and fruits alongside non-alcoholic seasonal drinks pairings. Expect an exciting culinary journey and a chefs exploration into vegan food.

Ideal For

Eating naturally, plant based contemporary dining

Signature Dishes

Carrots brined in Korean aromats, lightly smoked and caramelised over coals, topped with leek-top kimchi, whipped aioli, crispy wild rice and spirulina powder, served with pickled kohlrabi and spiced pear, and ravioli of charcoal pasta with a ragu of mung beans and a tomato reduction, served with a sauce made from miso, toasted yeast and cashew milk.