OXBO Bankside was not open for dinner during our stay due to COVID based operating changes, but we were able to order from a vegan menu that was served in The Distillery. Our starters included a salad with a generous helping of creamy rich avocado slices, tomatoes, baby gem lettuce and a house dressing. There were also rounds of palm heart which added an extra crunch to our salad bowl, again there was plenty of it, meaning you really got to experience all the different flavours and textures on offer. We also started with a mixed vegetable soup, one of those homely creations where you could really taste the vegetables. Topped with sourdough croutons, we could have happily eaten a few bowls of it. An enjoyable and healthy start to our vegan meal at Hilton London Bankside.
On to the main courses, a courgette, peppers with red onion risotto and a cauliflower with spiced vegetable fricassee. The risotto was comforting and generously doused in peppery olive oil. The roasted vegetables in the risotto added a slightly sweet flavour profile which contrasted the coconut creamy vegetable fricassee, the dish was completed with a generous dollop of thick and tangy coconut yoghurt on top. Rich, decadent and certainly not as healthy as our starters but delicous all the same!
For dessert we made a mistake, a big mistake. We decided to share. Never will we make that mistake again as the chocolate orange brownie with a trio of lemon, berry and mango sorbets was something that you just didn’t want to share. The brownie was divine, layered with chocolate and orange gel this dessert comes highly recommended. The trio of sorbets turned out to be a giant bowl full of scoops of fruity icy deliciousness which just about made sharing bareable. But to share the brownie was not our best choice to be honest. Top marks to the a Hilton London Bankside for putting a vegan dessert on the menu which was the perfect end to a very enjoyable plant based meal.