April Opening
April has been a roller coaster. We’ve long wanted a space of our own, where we can park the food truck, cook, and experiment with all the ideas that come to mind, such as making fresh pasta without eggs.
Vegan Business
April has been a roller coaster. We’ve long wanted a space of our own, where we can park the food truck, cook, and experiment with all the ideas that come to mind, such as making fresh pasta without eggs.
Menu example
Starter: Stuffed portobello mushroom or Soup with local/seasonal ingredients
Main: Haggis Wellington with panfried tenderstem broccoli, onion gravy with sage and neeps pure.
Dessert : Blueberry tart with lemon custard.
Menu example
Italian Kebab (Döner Yuba, basil tzatziki, sun-dried tomato spicy ketchup, fresh tomato, rocket and crisps)
Haggis Kebab (Portobello mushroom haggis, Döner yuba, pickled neeps and onions, spicy ketchup, crisps and our Secret Sauce.)
Side: Polenta Fries with our Secret Sauce.
All made from scratch.
Menu example
Reuben: Yuba pastrami, Russian mustard-mayo, gherkins, plant-based cheddar and sauerkraut.
Falafel: Home-made hummus, roast vegetables, falafel and lettuce
Untuna Mayo: Black olives, red onion, gherkins and nori mixed with cucumber and our secret sauce
BBQ Wonder Wrap: BBQ Yuba, with home-made coleslaw and lime mayo