You might be wondering how we managed to squeeze dinner in? Quite frankly we were too. The thing is, when vegan food is this good we always find a way and so we embarked on what turned out to be another epic banquet of plant based goodness, created by a chef that clearly loves food and knows his way around a kitchen.
We started with platters of crostini, topped with olive tapenade, a beetroot puree or slices of ripe tomatoes and served with extra olive oil and chilli balsamic vinegar. This was followed by a take on a Greek salad with squares of green pepper, slices of onion and tomato but also cubes of spongy fried tofu, little sprigs of salty, local seagrass and jewels of delicious, sweet, fruity black garlic.
My word it was good.
This salad was memorable becuase of its simplicity and the use of some unusual ingredients, but there were other salads we ate during our stay that hailed from a completely different place, notably one where there were so many different things going on that at first sight we had no idea if it would all go together. Take beetroot, avocado, olives, dates, sundried tonatoes, basil leaves, apple, cucumber, a pressed tofu ‘cheese’ and singular salt crystals places strategically around the edge of a mini-mountain of salad. Somehow it managed to work, producing a multitude of different flavor combinations in each mouthful. But anyway, we digress…
Because the chef must know we have a weakness for really good fried food, a bakset of fried spring rolls and oyster mushroom tempura arrived. The spring rolls were OK, freshly made and full of vegetables with a hearty amount of pepper, but it was the oyster mushroom tempura that really captured our attention. They had been torn into shreds, fat at the top and thin at the stalk, the seasoning was magical and the batter was supremely crunchy.
They really were a beautiful thing to eat.
We were well into our vegan banquet by now and polished off a smooth velvetty chick pea soup, complete with giant whole chick peas hiding at the bottom, in easy spoonfuls. Every vegans friend, the humble chickpea never fails to dissappoint.