Hearth

The kitchen is entirely plant based, with no animal products on any part of the menu. Chef Valentino draws on Italian roots for housemade fresh pasta, gnocchi and ravioli, layering in Japanese and Mexican influences through preparations like spirulina rice sushi and cauliflower ceviche. Most dishes are prepared in house from whole vegetables, with housemade pasta, kombucha and tiramisu central to the kitchen's craft.

Dishes are built around whole vegetables and legumes as primary ingredients rather than meat substitutes: beetroot rawvioli with cashew chive cream, oyster mushroom shells on pink lentil dal, roasted aubergine with bulgur and black tahini. The kitchen describes its cooking as mostly additive free, with restrained use of refined sugar. Desserts follow the same approach, with matcha semifreddo and zucchini chocolate peanut brownie.

Gluten free options are available, and the kitchen can accommodate a broad range of dietary needs including coeliac on the spot when ordering. The beverage programme includes natural wine, local craft beer and a cocktail list.