07/09/2026
In a conversation this morning, I jokingly told someone that most people think of our menu as being heavily Meat centric.
This might well be our own fault because I have a tendency to highlight & wax eloquent about the meats often.
What I don’t do often enough is talk about those Vegetarian plates that took as much learning & even more intention to put together.
How come more? Because we didn’t want to give in to the usual.
The Botanist’s Diet is a showcase of the fascinating world of Plant Families.
While many of these vegetables feature in our every day meals, we most often don’t even know they are related. This plate brings the familial connection to the forefront, using varied cooking techniques.
This plate takes inspiration from the idea of Companion Plants in a garden. Growing certain plants side by side makes for less pest attacks, less weeding and a healthier garden.
The family Amaranthaceae is wide & varied including Beetroot | Spinach | Amaranth | Quinoa | Globe Amaranth | Cockscomb
The Brassica family includes species where the roots, stems, leaves, flowers & seeds are food.
Root - Turnip, Radish | Stem - Kolhrabi | Leaves - Cabbage, Kale | Flowers - Cauliflower, Broccoli | Buds - Brussels Sprouts | Seeds - Mustard
And so we have here - Beets & Brassica
Beet reduction & Radish Cream Sauce, served with charred Bok Choy, roasted Cauliflower & Radish, topped with fried Spinach leaves.
Garnished with popped Amaranth. A beet-stained boiled Egg is optional.
