In the evening we returned to eat mixed red and white quinoa tossed with peas, finely diced pepper salad dressed with lemon and mint and topped with tiny cauliflower steaks which had been chargrilled. The cauliflower added another layer of texture and that distinct chargrilled flavour that makes you instantly think of summer BBQs. This nutritional powerhouse of a dish was not only full of complete protein (the holy grail of vegan eating) but it was tasty, light and colorful.
This was followed by a cashew pesto pasta with tofu, tempe and mixed vegetable skewers. The pasta was twirled into 3 mini hives and had a decadently rich taste and nutty taste full of olive oil and basil flavours and juicy mini tomatoes. Served with the tofu and tempeh skewers, this was a perfect pairing of local ingredients and international cooking.
We loved that staff were so comfortable with our vegan food requests and that ordering plant based food was a total breeze.