A fine dining restaurant in Bristol is hosting an entirely vegan supper club later this month to celebrate Veganuary.
The Mint Room has built a reputation for providing daringly different, high-end dishes using first-rate British ingredients combined with Indian flair.
Located on Clifton Road, Clifton, the restaurant has received plenty of glowing praise over the years, perhaps most notably in the Michelin Guide, which lauded its "well-presented dishes" and "knowledgeable" service.
On January 27 the kitchen of the esteemed eatery will be taken over by guest chef Saurav Nath, formerly of London's Michelin-starred Gymkhana, who will serve up a vegan feast for one night only.
For £35 per head diners will be treated to five courses including a starter of oat and cornmeal khichdi and a main of bean curd and cauliflower.
Here's how to book a space and what you can expect to eat on the night.
How to book
The vegan supper club takes place at The Mint Room between 7pm and 9.30pm on Monday, January 27, although diners are asked to arrive at 6.45pm.
It costs £35 per head and people must book in advance, giving information of any dietary requirements they have.
To book a space, contact the restaurant by calling 0117 3291300.
Menu
(All ingredients used in the dishes are strictly vegan)
Amuse Bouche
Avocado Aur Kale Chat (Tangy Avocado casing, crispy kale chips & baby potatoes, tamarind chutney, sweet yogurt, red onion , chillies, ginger sprinkle on nylon sev, & pomegranate)
Starter
Oat & Corn Meal Khichari (Organic oat and cornmeal khichdi flavoured with cumin & garlic, roasted pear & cilantro chutney, baked poppadum, homemade carrot pickle & butter)
Mid-Course
Malai Soya Chops (Tandoori soya chunk marinated in creamy cheese, black peeper, & lemon thyme, coated with vegan mayo, churidar paratha, crispy parsnip & apple, chilli & beet chutney)
Main
Bean Curd & Cauliflower (Tandoori grilled tofu tikka, wasabi yogurt, peanut podi masala, girolle mushroom, grilled cauliflower, cauliflower puree, crispy almond & coriander oil)
Sides
Masaledaar Baigan (Baby aubergine cooked in tamarind & mustard)
Dal Palak (Toor & moong dal cooked with spinach)
Truffle Biryani
Roti (Bread)
Dessert
Carrot Halwa Silken Tofu Berry Ice Cream (Cardamom flavoured carrot pudding, silken tofu berry ice cream, toasted pistachio & cocoa nibs crumble)
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