This Summer menu took shape over nearly four months of testing, refining and rebuilding dishes alongside chefs across the process.
The focus stayed simple: healthy food built for summer. Brighter flavours. More herbs. More citrus. More contrast on every plate.
Mediterranean cooking shaped much of the direction this season. Dukkahs, whipped feta, sharper dressings and seasonal fruit appear throughout the menu, bringing dishes together without making them feel repetitive.
Ajoblanco returns for Summer with tomatoes, grapes and peach over a plant based base made from coconut milk and cashews. Cooler, lighter and made for warmer days.
Summer tomatoes & white gazpacho mediterranean cream with garlic, almond & cashew, grapes, peach, hazelnuts, microgreens, extra virgin olive oil, flaky salt.
Sweet Potato Cakes quickly became one of the chefs' favourites during tastings. Crisp on the outside, full of herbs inside and served over preserved lemon labneh with tomato chilli jam underneath. Pistachio and sumac dukkah finish the dish alongside mint, dill and green oil.
Sweet Potato Cakes with preserved lemon labneh, parmesan, almond flour, mint, dill, tomato chili jam, lime juice, pistachio dukkah and sumac, olive oil, rose petals and microgreens.
The Green Harissa Bowl leaves the menu for the season. Taking its place is the Stracciatella Bowl, designed to feel lighter through Summer, with herbs, fruit and cashew pesto bringing a different balance to the colder months.
The Ginger Honey Goat also evolves this season. A richer goat's cheese cream and pear cooked with turmeric and ginger add warmth, depth and contrast throughout 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, onion, jalapeño, coriander, mint, leche de tigre with cashews, avocado, watermelon, melon, plum, pistachio dukkah, sumac, lime zest.
Seasonal peaches & labneh grapefruit, fennel, lemon agave dressing, green oil, macadamia miso dukkah, fried capers, mint, parsley, chives, flaky salt.
Sweet potato & Summer Corn Purée sweet potato, sticky glaze, corn sabayon, coriander, hazelnut dukkah with rose petals, microgreens.
Dukkahs quietly connect much of the Summer menu.
Pistachio and sumac over the Boniato Cakes. Almond and cacao nib on the Street Corn. Hazelnut through the Stracciatella Bowl. Macadamia and miso over the Labneh, fennel & peaches.
Different ingredients. Different textures. More contrast without making dishes feel heavy.
Plant-based cooking naturally found its way into the menu this season, not by replacing flavour but by building it differently.
Cashews appear in sauces, pestos and leche de tigre. Coconut milk softens the Ajoblanco. Fruit, vegetables and herbs take up more space across the plate, bringing balance throughout Summer.
Some of the smallest changes ended up making the biggest difference.
Falafel and tofu now arrive with sauces on the side, helping textures stay sharper for longer and allowing everything to come together more naturally on the plate.
Try the new Summer menu now at Hg. Mediterranean food built for longer days, brighter flavours and slower moments around the table. Available for dine in, takeaway and delivery all Summer long.