The Gate (Vegetarian Restaurant)

3 minute walk

www.thegaterestaurants.com

87 Allitsen Road, London, NW8 7AS

Monday - Friday 0830 - 2215; Saturday 1000 - 2215; Sunday 1000 - 2115

Vegan starters and dessert available

Breakfast:

  • Sourdough toast - with avocado and toasted sunflower seeds

  • Homemade granola - with fresh seasonal fruit, dried fruit, seeds and nuts, served with coconut yoghurt

  • Banana and berry pancakes - with maple syrup

Brunch:

  • Wild mushroom risotto cake - sauté girolle, pleurote & Paris brown, served on a pan fried risotto cake, with a creamy cep sauce, and rocket & lemon truffle dressing

  • Green dragon - salad of glazed tofu, avocado, sweet potato, red cabbage, pak choi, daikon, carrot, peppers, with teriyaki & sesame dressing

  • The Gate’s beetroot cheese burger - in a pretzel bun, with smoked tomato relish, vegan cheese, cornichons & raw vegetable salad with wholegrain mustard & maple dressing

  • Red Thai curry - spiced coconut curry with tofu, sweet potato, shiitake mushroom, okra, baby corn, plantain, and sticky rice

  • Shiitake ginger gyoza - traditional stuffed dumpling, sweet potato purée, crispy kale, teriyaki sauce, and toasted cashews

  • Tagine - green & yellow courgette, cauliflower, pumpkin, chickpeas, apricots, pomegranate, pistachios & herb couscous salad, served with pickled lemons & s’chug

  • Tortillas - filled with sweet potato, corn, coriander, spring onion, & chilli, served with black bean & chipotle puree, guacamole, and sour cream

  • Aubergine schnitzel - grilled aubergine layered with cashew cheese & basil pesto, roasted peppers, tomato, served with new potato, caramelised onions, sautéed kale & horseradish sauce

  • Banana and berry pancakes - with maple syrup

Main Menu:

  • Wild mushroom risotto cake - sauté girolle, pleurote & Paris brown, served on a pan fried risotto cake, with a creamy cep sauce, and rocket & lemon truffle dressing

  • Green dragon - salad of glazed tofu, avocado, sweet potato, red cabbage, pak choi, daikon, carrot, peppers, with teriyaki & sesame dressing

  • The Gate’s beetroot cheese burger - in a pretzel bun, with smoked tomato relish, vegan cheese, cornichons & raw vegetable salad with wholegrain mustard & maple dressing

  • Red Thai curry - spiced coconut curry with tofu, sweet potato, shiitake mushroom, okra, baby corn, plantain, and sticky rice

  • Shiitake ginger gyoza - traditional stuffed dumpling, sweet potato purée, crispy kale, teriyaki sauce, and toasted cashews

  • Tagine - green & yellow courgette, cauliflower, pumpkin, chickpeas, apricots, pomegranate, pistachios & herb couscous salad, served with pickled lemons & s’chug

  • Tortillas - filled with sweet potato, corn, coriander, spring onion, & chilli, served with black bean & chipotle puree, guacamole, and sour cream

  • Aubergine schnitzel - grilled aubergine layered with cashew cheese & basil pesto, roasted peppers, tomato, served with new potato, caramelised onions, sautéed kale & horseradish sauce

 

The Ivy (Modern British)

4 minute walk

www.ivycollection.com

120 St Johns Wood High Street, London, NW8 7SG

Monday - Friday 1130 - 0030; Saturday 1100 - 0030; Sunday 1100 - 0000 (Kitchen hours for vegan food)

Vegan starter and dessert available

  • Sweet potato Keralan curry - chickpeas, broccoli, coriander and coconut served with rice on the side

  • Quinoa and watermelon salad - with roast sweet potato, rocket, baby gem, radish, feuilles de brick crisp, mixed seeds and sesame, with a mint and coriander sauce

Does anything need adding?

Pret a manger (Sandwich Bar)

3 minute walk

www.pret.co.uk

2-4 Circus Road, London, NW8 6PG

Monday - Friday 0600 - 2100; Saturday 0700 - 2030; Sunday 0700 - 2000 

  • Changing menu of vegan sandwiches and wraps

 

Gail’s Bakery (Cafe)

3 minute walk

www.gailsbread.co.uk

5 Circus Road, London, NW8 6NX

Monday – Sunday 0700 – 1500 (Kitchen hours)

  • Roasted vegetables and tahini on flatbread - with roasted peppers, aubergines, courgettes, red onions and homemade green tahini 

  • Sweet potato and cauliflower cake - with pickled beetroot and jalapeno aioli on a seeded potato roll 

  • Vegetable cake bowl - with raw cauliflower salad and a green tahini dressing

  • Raw courgette, pistachio and coriander pesto salad - with rocket, radicchio, mint and celery

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