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recipe inspired by our Founder, Beatrice Tollman.

Please inform a member of our team of any food allergies or intolerances before placing your order. Although we take care in preparing your meal, our kitchens handle all major allergens and we cannot guarantee that any dish is completely allergen‑free. Prices include VAT at the current standard rate. A discretionary 12.5% service charge will be added to your bill.

the Azure Restaurant

vegan MENU

Executive Chef: Christo Pretorius

TO BEGIN 12A FRESH VEGETABLE SALAD (VG) 215 Mixed baby leaves, selected seasonal raw vegetables, fresh avocado, Granny Smith apple, lemon vinaigrette VEGAN BOWL (VG) 190 Chunky herb quinoa, grilled corn, roast carrots, marinated chickpeas, tomato concassé, avocado, pumpkin seed crumble, cider and mustard vinaigrette VEGAN CHOPPED SALAD (VG) 195 Beetroot, celery, carrot, cherry tomatoes, radish, Baby Gem lettuce, avocado, horseradish dressing BOERPAMPOEN SQUASH SALAD (VG, G) 190 Gochujang dressing, white cabbage, spring onion, coriander, furikake, roast butternut purée ROAST TOMATO SOUP (VG, G) 175 Confit tomatoes, crispy onion flakes, chunky herb dressing SIGNATURE MAINS 12A VEGGIE BURGER (VG, G) 225 Homemade veggie patty, avocado, Baby Gem lettuce, vegan mayonnaise, crispy fries CAPE MALAY VEGETABLE CURRY (VG, G) 235 Chickpeas, butternut, baby spinach, lentils, garden peas, served with basmati rice, sambals, poppadoms DUKKAH ROAST CARROT (VG, N) 255 Smoked aubergine purée, coconut yoghurt labneh, toasted pistachio nuts, baby carrots, verjuice dressing & curry leaf oil forest mushrooms & corn 265 Grilled king oyster mushrooms, pickled shiitake mushrooms, roast corn salad, coconut, corn velouté & green onion oil to finish SEASONAL FRUIT PLATE (VG) 190 Seasonal local fruit, berry gel, coconut yoghurt SORBET (VG) 150 Mixed berry, guava, vanilla citrus SEASONAL BERRY (VG, G) 225 berry crémeux, coconut & dark chocolate mousse, berry gel, raspberry aero, macerated berries