Cooler days and shorter evenings bring new cravings for warmer, deeper flavours that feel comforting. At hg, we let the season lead the way. Our chefs take what nature offers and craft dishes that feel just right for this moment. That’s how our new autumn menu was born: fresh, seasonal, and made daily in our kitchens. Whether you’re here for a quick bite, a long lunch, or to settle in for the day, hg is your third home, one place all day.

To start and share

Some dishes are meant to be shared. This season, we’re bringing two new ones to the table, full of contrast and flavour:

  • Roasted pear with stracciatella and pistachio pesto: Roasted pear, stracciatella, pistachio pesto, mint, coriander, extra virgin olive oil and flaky sea salt.
  • Roasted cauliflower with tahini and harissa: Roasted cauliflower, tahini and harissa sauce, hazelnut dukkah, coriander, mint and flaky sea salt.

Garden Bowls

Your favourites are back with new twists, and they’ve got something to say:

  • Spicy Feta Bowl: Feta cheese, avocado, hummus, kale, toasted corn, cucumber, green apple, edamame, quinoa, chickpea, tali sauce, hot honey sauce, pickled onion, parsley, coriander, purple potato, caramelised hazelnut, sumac and pomegranate. Back in
  • Ginger Honey Goat: Goat cheese, caramelised pear, freeze-dried beetroot, roasted onion petals, green beans, roasted sweet potato, candied walnuts, cranberries, bee pollen, arugula, spinach, basil, mint and parsley. Finished with a ginger-honey vinaigrette. New recipe
  • Avocado Supergreen: Avocado, mixed greens, basil, parsley, beetroot, apple, cherry tomatoes, mushrooms, carrot, pumpkin, beet sprouts, alfalfa and soy. Finished with pistachio and poppy seed crunch. New recipe

Sides

Autumn flavours have made their way to our sides too. Here are the new seasonal must-trys:

  • Portobello with roasted cauliflower purée: Portobello with roasted cauliflower purée, braised red onion, grapes, green sauce, hazelnut dukkah and chopped coriander.
  • Roasted aubergine with colourful cherry tomatoes: Roasted aubergine with colourful cherry tomatoes, orange and harissa sauce, hazelnut dukkah and chopped coriander.
  • Roasted pumpkin with crispy sage: Roasted pumpkin with pumpkin purée with lime and vanilla, crispy sage and caramelised pumpkin seeds with chili flakes.
  • Greek Lemon Rice: Mix of brown and black rice, lemon dressing, sautéed onion, sautéed fennel, kalamata olive, semi-dried tomato, mint, parsley, coriander, green sauce, feta, almond and za’atar.
  • Grilled Avocado Nikkei: Grilled avocado with ají amarillo sauce, sweet potato, cucumber, red onion, beans, coriander, lime, olive oil, cassava and a sprinkle of tajín. Back in
  • Smashed potatoes with truffle mayo: Roasted smashed potatoes with garlic and aromatic herbs, truffle mayo, chives and flaky sea salt. New recipe
  • Seasonal Veggies: Carrot, purple cauliflower, pumpkin, broccoli, bobby beans and asparagus, with wholegrain mustard dressing and rosemary-thyme salt. New recipe

And if you want to take any dish to the next level, try our new Truffle Mayo sauce.

Flavours that follow the seasons

Our autumn menu is about balance: bright and fresh, roasted and hearty, bold yet simple. It’s food that adapts with the season, always chef-driven and always made in-house. Come discover the new dishes, or return to your favourites reimagined for the season.