A fair few of our friends in the hospitality industry has taken their vegetarian options to a new level, not just adding a dish here and there for those who only eat veg but actually celebrating what you can achieve without meat, creating dishes that are sought after rather than chosen as the last option. We narrowed down our top 5 favourite vegetarian dishes in the capital, ones that might just convert everyone to a more plant-based way of living.
Monster Kitchen and Bar
After making the switch completely vegetarian for a year, the Ovolo Hotels have been determined to change our perception of vegetarian cuisine. With each restaurant creating innovative dishes we never thought possible, with vegetables in the spotlight, it opened our eyes to just how good they could taste. Monster Kitchen & Bar is no exception, with a menu that offers watermelon sashimi, Hokkaido pumpkin brulee and black berry pated fruit. However, if you’ve dined during their herbivore reign you would know the ancient grain ragu with kombu dashi, fermented shitake and puffed grains is simply unbelievable, who knew a ragu that didn’t include beef or lamb could taste so good.
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Lazy Su
Certainly no stranger to vegetarian options, Lazy Su is making sure those with dietary requirements and preferences get to enjoy the pleasures of eating out just as much as those who welcome every type of food. While it’s hard to choose just one item from their vegetarian and vegan menu, when dishes like pumpkin and walnut dumplings and kimchi fried rice exist, their grandma’s tofu is hot and spicy and absolutely irresistible. Complete with pickled mustard leaf, eggplant, garlic, chilli and chives.
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Akiba
Keeping it light and simple, Akiba’s menu, stays true to East-Asian cuisine with a delicious selection of vegetarian and vegan dumplings, stir fry’s and BBQ’d veggie dishes. One to try is definitely the wok blasted Asian mushrooms with chilli, tofu and cashews with a side of steamed rice.
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XO
Delivering an innovative, modern approach to traditional South East Asian cuisine, the chefs at XO are well mastered with the diverse use of vegetables, using them creatively throughout their menu. If you only get to go there once, you can’t pass on the silky smashed eggplant with nuoc cham, leek and scallion oil.
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EightySix
Keeping diners on their toes, EightySix likes to change things up regularly, making no two experiences at their restaurant the same. While they often take your favourite dishes off the menu, they will almost always bring them back when you least expect it. However, one menu item that seems to always stick around is the pumpkin and mascarpone tortellini with hazelnut and sage butter, and it’s obvious why.
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