CHART HOUSE TO OFFER NEW VEGAN AND VEGETARIAN DISHES
CHART HOUSE TO OFFER NEW VEGAN AND VEGETARIAN DISHES IN ITS MODERN BISTRO MENU INSPIRED BY THE MARITIME SPICE ROUTE
Chart House, one of Newcastle’s most popular bistros on the quayside has announced a range of new vegan and vegetarian dishes for its modern dining menu, pledging its commitment to offering a menu which is one-third plant-based.
Inspired by flavours from the Mediterranean, Arabian and South China seas, the vegan and vegetarian options are available on the a la carte, bar snacks and children’s menus.
Among the vegan dishes that are on offer, highlights from the a la carte menu include Courgette Fritters with Beet Tzatziki, Spiced Cauliflower and Roast, Vegetable Salad Bowl with Avocado Dressing, and Crispy Aubergine with Spicy Szechuan Sauce and Black Rice. Vegan bar snacks include Wasabi Peas, and Smoked Nuts, while a sharing board option offers Labneh, Courgette Fritters and Cauliflower Skewers with Sweet Potato Fries.
Sourced as locally as possible from Newcastle markets and artisan producers, the ingredients used are plant-based rather than using meat substitutes.
Pub Culture’s Group Head Chef Matt Watkins says “Our menu is aimed at offering good, tasty and healthy meals to anyone regardless of their dietary requirements. Our Szechuan aubergine, for example, has great Unami flavours, accompanied with black rice (also known as forbidden rice) with its nutty undertones gives a good balance to the dish, and has been extremely popular since the launch of the menu.
One of our small plates, the Spiced Cauliflower Skewers with homemade peanut sauce and pickled cucumber has also been a hit and is a good alternative for anyone that wants something a little lighter. Our summer salad bowl is packed with roasted vegetables such as sweet potato, courgette, tender stem broccoli and served with pickled cucumber rice, fennel remoulade and avocado dressing.”
Rhys McKinnell CEO of Pub Culture says “The Chart House menu is anchored in rich and diverse flavours, that offer both large and small plates skilfully crafted by experienced chefs, using carefully sourced, fresh ingredients. When creating a spice-inspired vegan menu, our group head chef Matt Watkins wanted to reflect the sights, smells, and flavours from the Mediterranean, Arabian and South China seas to create an immersive dining experience at Chart House.”
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