This November Sprout Dining held their very first all vegan night, with a lineup of vegan wines and beers added to their menu and a stunning four course fine dining meal.
The head chef at Sprout has form for designing plant based menus and their catering team have now catered a number of vegan venues. While there are no explicitly vegan options on the regular restaurant menu the Sprout team will create something beautiful for any diners when a booking is made.
The Sprout Dining vegan dinner was a hit of an evening, and there have been whispers of holding another night soon. The menu was well planned and gluten free vegans were thoughtfully catered for, even given warm toasted tortillas while the rest of the table enjoyed our house baked bread.
Our first course was gorgeous silken tofu with black bean sauce. Salty, spicy, creamy, cool and topped with a stunning piece of deep fried ginger.
This felafel fiend was so excited for the second course. A diabolically large felafel was perfectly cooked, not dry as they so often can be and gently spiced. Topped with a spring salad of zucchini and fennel and swimming in a pool of sweet pea puree, this dish was a perfect celebration of sweet, fresh spring flavours.
Third course was rich and textural. Thinly shaved vegetables were layered with a tomato sauce and creamy hazelnut cheese. This dish was a little salty, but plates were scraped clean of the tasty umami sauce.
For dessert there were house made cinnamon donuts with coconut sorbet and beautiful morello cherries. Fruity, sweet and a little bit decadent, a great way to finish a meal.