We’re roasting pumpkin, cooking with more mushrooms and adding truffle to our new Autumn Menu. Pickled grapes, citrus and toasted nuts feature throughout, while tomatoes and peach stay for as long as their season lasts.
Our approach to healthy food starts with seasonal ingredients and how we cook them. This autumn, we’re working with familiar ingredients from Mediterranean food in new combinations, with plant-based ingredients at the centre of many recipes.
Our new Crispy rice tuna tartare pairs tuna and apple with green leche de tigre and crisp rice paper. We finish it with furikake and Tajín for savoury flavour and a little heat.
For Raspberry harissa aubergine, we serve roasted aubergine with hummus, tahini, fresh raspberries and pistachio and za’atar dukkah. In Mushroom shawarma, we pair spiced oyster mushrooms with white bean purée and balsamic grapes.
Our new Truffle mushroom bowl combines roasted mushrooms and truffle with quinoa, lentils, edamame, pumpkin and kale. We add pomegranate, pickled grapes and hazelnuts, then finish with yuzu koji dressing.
Wild Mediterranean returns with roasted portobello mushrooms, sweet chilli sweet potato, avocado and lemon pesto.
In Pumpkin goat cheese rice, we combine pumpkin with saffron, parmesan and goat’s cheese. For Roasted pumpkin and ricotta, we use whipped ricotta, black garlic and rooibos honey, with pomegranate and toasted hazelnuts.
Our Sweet potato, tahini & balsamic comes with cranberries and caramelised hazelnuts. For Grilled avocado Nikkei, we pair grilled avocado with ají amarillo, sweet potato and cassava chips, adding lime and Tajín.
We’re also keeping Tomatoes & stracciatella, with peach alongside the tomatoes and soft cheese, while the produce is in season.
Our Autumn Menu is available now at Hg, to eat in or order for takeaway or delivery.