Summer produce and flavours abound on this weekend’s Embassy Cafe menu. Gooseberries from the allotment crop up twice and there’s a reappearance of the samphire from the local coast. If you hadn’t already worked it out, Herbivore is still very much in business at the Embassy Cafe on weekends despite the recent closure of the Riverside Sourdough operation. This weekend’s menu here.
Watch this space for the details of Herbivore 061, the next supper club event.
There are no supper clubs in the Herbivore diary at the moment but we are pleased to offer a three course vegan Sunday lunch on Easter Day – 21st April at the Embassy Cafe, Cathays Terrace, Cardiff:
Wye Valley Asparagus | Burnt Onion Raita | Date & Tamarind
Celeriac & Hazelnut Roast | Grilled Spring Cabbage | Rosemary Roasties | Onion & Cider Gravy
Rhubarb & Almond Crumble | Vanilla Ice Cream | Pomegranate Syrup
It’s £18 per person, BYO (nor corkage charge) and we are serving from 12 – just book a time slot that’s convenient to you: firstname.lastname@example.org. As ever, limited spaces so don’t sleep on it.
To raise some cash for essential improvements to the Embassy Cafe’s kitchen, Herbivore and Riverside Sourdough (the weekday Embassy Cafe people) are collaborating on a five course vegan supper club. All the staff are giving their time for free so that once we’ve covered the ingredients costs every penny can go into the improvements pot. Menu coming very soon – first course likely to be something straight out of the Riverside Sourdough bakery ovens and then two Herbivore courses and two from the amazing Chef Table Manners (who is at the Embassy stover Monday to Friday). This one will fill super-fast, so don’t sleep on it.
Did you know that Herbivore vegan cakes are available all week long at the Embassy Cafe? As well as weekend treats you can buy them from Riverside Sourdough Monday to Friday. Seven days of cake. This one is an orange, almond and pear number and won’t be around for long as the pears are from my Pontypridd allotment and there aren’t very many of them this year. Grab it while you can.
Herbivore back in town after a week away, bringing wild ingredients from the Far East (of England). Samphire pakoras on the menu at the Embassy Cafe this weekend. Keeping it seasonal and local with gooseberry chutney on the side. Full menu here. All vegan this week.
There will be no Herbivore at the Embassy this weekend due to a family celebration. However, my friends at Riverside Sourdough, who not only bake the best bread in Cardiff but also run things at the Embassy Mondays to Fridays, will be taking the helm for the weekend so you’ll be in safe hands. Not sure exactly what will be on offer but needless to say it will be a quality offering of vegan and vegetarian brunch, lunch and sweet treats. Herbivore back in full effect on the 14th July.
…and the cooking gets easier. Gooseberries and rhubarb from Herbivore Acres, elderflower still blazing in the hedgerows, the first courgettes and broad bean tops from Field Days Organics. Menu writing just got a whole lot easier. See this week’s offerings at the Embassy Cafe here.
Secret weapon from the herb garden: lovage. Basically it’s parsley on steroids. Just a small amount will add a sharp savoury note to salads or a deep unami hit to stocks and soups. Gotta love the lovage. Spot it in this week’s wild rice and walnut tabbouleh. And remember: this herb is not available in the shops. Menu for Herbivore at the Embassy Cafe here.
Imagine a picture of my rhubarb dessert from last week’s supper club at the Fig Tree in Penarth here. (My camera’s playing up). Rhubarb on the menu for the first time this year: at the supper club roasted and served with rosewater ice and a blood orange puree. At the Embassy Cafe this weekend in a cake with ginger 3 ways: root, powder and crystallised. Full menu here.
2018 promises to be a busy time for Herbivore. There’s a few Supper Clubs and other projects up our sleeves but first we’re kicking off with a series of Sunday lunches throughout January at the Embassy Cafe. Alongside our regular weekend menu we’re going to be offering a set Sunday dinner of starter, main and dessert. Two courses for eleven quid, three of thirteen fifty. Probably best to book for these. Each week will be a different menu, always trying to make the best of Welsh produce, always fresh, always creative. And always vegan. Each week’s menu will be posted up here.