Every new menu begins with plenty of ideas, but only a handful of dishes become the ones that keep earning a place at the table.
After months of tasting, adjusting and refining, Chef Ben has a few clear favourites from this year's Summer Menu. Each brings something different, but together they capture what summer cooking at Honest Greens is all about: seasonal ingredients, vibrant flavours and simple combinations that let great produce do the talking.
If Ben had to choose just one dish from the menu, this would be it.
Our sweet potato cakes are served with preserved lemon labneh, parmesan, fresh dill and mint, then finished with olive oil, pistachio and sumac dukkah, rose petals and microgreens. Rich yet fresh, with plenty of texture, it's the sort of plate that's just as good for sharing as it is keeping all to yourself.
Bright, refreshing and made for warmer days, this is one of the most colourful dishes on the menu.
Cucumber, sweetcorn, hearts of palm, pickled red onion, jalapeño, coriander and mint are brought together with a creamy cashew based leche de tigre. Seasonal watermelon, melon, peach and avocado add natural sweetness, while pistachio and sumac dukkah provide the final crunch. A fresh take on a classic that's entirely plant-based.
Creamy stracciatella is paired with rocket, spinach, radicchio, courgette noodles, quinoa and seasonal fruit before being finished with hazelnut dukkah, rose petals and a berry vinaigrette. Light, colourful and packed with ingredients that are at their best during the summer months.
Not sure what to order? You could always follow Ben's lead.
Start with the Plant-Based Ceviche, add the Sweet Potato Cakes to share and finish with the Stracciatella Bowl. Three dishes that showcase different sides of the Summer Menu and make a great introduction to the season.
Or create your own combination. That's the beauty of summer.
You'll find them all on the Honest Greens healthy food menu, available across our restaurants, as well as for takeaway and delivery while the Summer Menu is here.