Published On: Tue, Sep 26th, 2017

The Royal Shakespeare Company is launching a new vegan menu at its restaurant

The Royal Shakespeare Company’s Rooftop Restaurant in Stratford-upon-Avon is now offering a range of vegan meals for theatre goers.

The Royal Shakespeare Company is launching a new vegan menu at it's restaurant

(Image: Sara Beamont)

The Royal Shakespeare Company is launching a new vegan menu at its Rooftop Restaurant in Stratford-upon-Avon – and a vegan afternoon tea.

Diners wanting a bite before one of the Shakespearean productions, or who just fancy a good meal, can now order a three-course vegan fixed price menu.

What’s on the menu?

Starters include warm marinated vine tomatoes, roasted baby beets, basil puree and rocket, or giant couscous with red quinoa, fig, toasted almond and red onion salad and pomegranate molasses.

Mains range from Turkish aubergine and chick pea stew with freekeh pilaf, herb salsa and pine nuts, or fusilli with butternut squash, red onion, chestnut mushrooms, fried sage and creamy walnut sauce.

The meal can be rounded off with sloe gin poached pear served with blackcurrant sorbet or fruit compote with Calvados custard.

Two courses cost £21 and three courses are £26, with an a la carte option also available for dinner.

The Royal Shakespeare Company is launching a new vegan menu at it's restaurant

Vegan afternoon tea at RSC’s Rooftop Restaurant (Image: Sara Beamont)

Diners can also indulge in a traditional afternoon tea that’s all vegan, including scones with soya cream, sandwiches like roasted red pepper and hummus and a range of desserts including dipped chocolate fruit, tartlets and chocolate cake.

The basic afternoon tea is £6.95, rising to £15.95 for high tea and £24.95 with a glass of Champagne.

Executive chef Simon Malin said: “As with our shows, we are always looking to make our food offer as accessible to as many people as possible, which is why I am excited to introduce our brand-new vegan offer to open up more of the RSC to people looking to have a great shared culinary experience.”

Source: Birmingham Mail

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