This new Summer menu came together over nearly four months of testing, rebuilding and refining dishes with different chefs across the process.
The focus stayed simple: healthy food designed for summer. Cooler flavours. More herbs. More citrus. More contrast across the plate.
Mediterranean food shaped a lot of the direction this season. Dukkahs, whipped feta, sharper sauces and fruit appear across the menu in different ways, connecting dishes without making them feel repetitive.
The Ajoblanco returns for summer with tomatoes, grapes and peach over a plant-based base made with coconut milk and cashews. Colder, lighter and built for hotter days.
The Boniato Cakes quickly became one of the chef favourites during tastings. Crisp around the edges, herby inside and served over preserved lemon labneh with tomato chili jam underneath. Pistachio and sumac dukkah finish the plate with mint, dill and green oil.
Ajoblanco with tomatoes with garlic, almond & cashew cream, grapes, peach, hazelnuts, microgreens, extra virgin olive oil, flaky salt.
Boniato cakes with sweet potato, preserved lemon labneh, parmesan, almond flour, mint, dill, tomato chili jam, lime juice, pistachio dukkah and sumac, olive oil, rose petals, microgreens.
The Green Harissa Bowl leaves for the season. In its place comes the Stracciatella Bowl, designed to feel cooler and lighter through summer, with herbs, fruit and cashew pesto replacing some of the deeper flavours from winter.
The Ginger Honey Goat also changes this season. A richer goat cheese cream and pear cooked with turmeric and ginger bring more warmth and sharpness through the bowl.
Stracciatella bowl rocket, spinach, radicchio, fennel, courgette zoodles, pineapple, melon, watermelon, apple, grape, quinoa, cherry tomatoes, mint, basil, plum, hazelnut dukkah, cashew pesto, pomegranate, rose petals, red berry vinaigrette.
Ginger honey goat goat cheese, beetroot, spinach, rocket, basil, mint, parsley, onion petals, sweet potato, green beans, walnuts, cranberries, pear with turmeric, ginger, bee pollen, ginger honey vinaigrette.
Street corn feta, corn, cashew green goddess dressing, chili jam, tajín, coriander, almond dukkah, cacao nibs, avocado.
Greek rice feta, brown and black rice, basil spinach cream, green olives, parsley, mint, lemon, lime zest, pepper.
Plant-based ceviche cucumber, corn, hearts of palm, pickled red onion, jalapeño, coriander, mint, leche de tigre, avocado, watermelon, melon, plum, pistachio and sumac dukkah.
Seasonal peaches & labneh grapefruit, lemon agave dressing, macadamia miso dukkah, capers, green oil, mint, parsley, chives, flaky salt.
Boniato & Summer Corn Purée sweet potato, sticky glaze, corn sabayon, coriander, hazelnut dukkah with rose petals, microgreens.
Dukkahs quietly connect a lot of the Summer menu this season.
Pistachio and sumac over the Boniato Cakes. Almond and cacao nib on the Street Corn. Hazelnut inside the Stracciatella Bowl. Macadamia miso over the Labneh fennel & peaches.
Different ingredients. Different textures. More contrast, without making the dishes feel heavy.
More plant-based cooking naturally found its way into the menu this season, not by replacing flavour but by building it differently.
Cashews appear inside sauces, pestos and leche de tigre. Coconut milk softens the Ajoblanco. Fruits, herbs and vegetables take up more space across the plate, bringing more balance through summer.
Some of the smallest changes ended up improving the experience the most this season.
Falafel and tofu now arrive with the sauces on the side, keeping textures sharper for longer and letting everything come together more naturally on the plate.
Try the new Summer menu now at Honest Greens. Mediterranean food built for longer days, brighter flavours and slower moments around the table. Available for dine in, takeaway and delivery all summer long.