V-Vegetarian | VG-Vegan | D-Dairy | S-Shellfish | N-Nuts | P-Pork | G-Gluten | A-Alcohol | E-Egg
A signature recipe inspired by our Founder, Beatrice Tollman. Please advise a member of our service team before ordering if you have any food allergies
or special dietary requirements. 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 pur é e, 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
