Roasted pumpkin, mushrooms and truffle lead our new Autumn Menu at Honest Greens. We’re pairing them with pickled grapes, citrus and toasted nuts, while keeping tomatoes and peach on the menu for as long as their season lasts.
Our approach to healthy food starts in the kitchen: seasonal ingredients, plenty of vegetables and attention to how we cook them. This autumn, we’re taking familiar ingredients from Mediterranean food and trying new combinations, with plant-based ingredients at the centre of many recipes.
Our new Crispy rice tuna tartare combines tuna, apple and green leche de tigre with crisp rice paper, furikake and Tajín.
For Raspberry harissa aubergine, we pair roasted aubergine with hummus, tahini, fresh raspberries and pistachio and za’atar dukkah. In Mushroom shawarma, we serve spiced oyster mushrooms with white bean purée and balsamic grapes.
Our new Truffle mushroom bowl brings together roasted mushrooms, truffle, quinoa, lentils, edamame, pumpkin and kale. We finish it with pomegranate, pickled grapes, hazelnuts and yuzu koji dressing.
We’re also bringing back Wild Mediterranean, with roasted portobello mushrooms, sweet chilli sweet potato, avocado and lemon pesto.
For Pumpkin goat cheese rice, we combine pumpkin with saffron, parmesan and goat’s cheese. In Roasted pumpkin and ricotta, we pair it with whipped ricotta, black garlic and rooibos honey, adding pomegranate and toasted hazelnuts.
Our Boniato balsamic & tahini comes with cranberries and caramelised hazelnuts. For Grilled avocado Nikkei, we add ají amarillo, sweet potato and cassava chips, finished with lime and Tajín.
And we’re keeping Tomatoes & stracciatella, with peach alongside the tomatoes and soft cheese, while the produce is in season.
Our Autumn Menu is available now at Honest Greens. Join us at the table, or order for takeaway or delivery.