The Botanist Gas Street Basin

Crispy golden-brown risotto balls stuffed with melted mozzarella and butternut squash purée, served with garlic lemon aioli, Parmesan, and a fragrant crispy rosemary garnish.

Crispy panko-crusted halloumi fries glistening with a sticky, sweet-and-spicy harissa honey glaze, served on a dark slate plate with micro herbs.

Tender chicken chunks tossed in a fiery, glossy gochujang glaze with fresh coriander, served alongside sriracha mayonnaise for extra kick.

Crispy fried tofu bites glazed in sweet hoisin sauce, sprinkled with toasted sesame seeds, served alongside a refreshing ribbon salad of carrot and cucumber.

Crispy golden salt and pepper calamari rings piled high with dark, crunchy fried kale, served with a tangy ginger sweet chilli dipping sauce.

Juicy prawns simmered in white wine, garlic, and lemon butter sauce, served with freshly toasted rustic sourdough bread.

Tender slow-cooked pork belly glazed in house-made hoisin, accompanied by crisp cucumber ribbons and a drizzle of aromatic crispy chilli oil.

Savory ham and Welsh rarebit croquettes resting on a bed of sweet caramelised leeks, paired with wholegrain mustard mayonnaise.

Velvety house-made houmous topped with spice-roasted chickpeas, aromatic chilli oil, and warm garlic flatbread, presented straight from the potting shed.

Creamy artisanal burrata accompanied by apple-balsamic marinated heritage tomatoes, fragrant basil pesto, herb crumb, and a pipette of herb oil.

A fantastic vegetarian sharing board featuring green falafel, creamy tzatziki, and rich houmous, served with warm garlic flatbread.

A gorgeous platter of raw rainbow heritage carrots, candy-striped beetroot, crisp chicory, and fresh radishes served with a zesty Green Goddess herb dip.

Artisanal sourdough loaf baked fresh to order, thoroughly drenched in savory green garlic butter and generous grated Parmesan.

Tenderstem broccolini with smoky charred edges, served over a silky garlic cannellini bean purée and finished with a crunchy herb crumb.

Crispy panko-crusted halloumi skewers hanging vertically above seasoned fries, accompanied by sweet chilli sauce.

Aromatic harissa-spiced lamb kofta skewers suspended over fluffy seasoned fries, served with savory garlic oil.

An oversized hanging skewer of charred piri piri chicken pieces served with creamy coleslaw and warm puffed pitta bread.

Plump king prawns on a hanging skewer, glazed with authentic aromatic Thai red curry sauce and served with seasoned fries.

Harissa chicken and smoky chorizo skewers garnished with mild Guindilla chilli peppers, garlic oil, and properly seasoned fries.

Turmeric-spiced tofu marinated in vegan garlic yoghurt, served with soy sweet chilli sauce and a bright pomegranate couscous salad.

Crispy-skinned pan-fried salmon fillet served on crushed new potatoes with peas, asparagus, leeks, sugar snaps, prosecco cream sauce, and herb oil.

Tenderstem broccoli, garden peas, spinach, cannellini beans, leeks, and carrots in a creamy vintage cheddar and tarragon sauce, topped with a golden puff pastry crust.

Hearty plant-based burger stacked with roasted portobello mushroom, pulled shiitake mushrooms, vegan Applewood cheese, crispy onions, fries, and celeriac slaw.

A vibrant Buddha bowl featuring green falafel, pomegranate couscous salad, roasted Mediterranean vegetables, spiced chickpeas, houmous, tzatziki, and dressed leaves.

Fresh butterhead lettuce tossed with grilled chicken slices, smoked streaky bacon, avocado, cherry tomatoes, sourdough croutons, and wholegrain mustard dressing.

Golden and roasted beetroot, radicchio, chicory, pomegranate-roasted shallots, fresh pink grapefruit, dill, and feta in apple-balsamic dressing with toasted pumpkin seeds.

Crispy golden French fries tossed in our signature proper seasoning.

Thick-cut, rustic golden chips with fluffy interiors.

Crispy sweet potato fries seasoned with fresh rosemary needles, served with a Green Goddess herb dip.

Golden squeaky halloumi fries drizzled with sticky harissa hot honey.

Tall stack of golden, ultra-crispy beer-battered onion rings.

Warm flatbread freshly brushed with rich garlic butter.

Tenderstem broccoli spears with smoky charred tips, tossed in savory garlic oil.

Mixed seasonal vegetables roasted with aromatic herbs.

Fluffy couscous salad tossed with coriander, mint, spring onion, and pomegranate seeds.

Crisp julienned celeriac and tart apples in a light mayonnaise dressing.

Refreshing salad featuring golden beetroot, chicory, and rocket in apple-balsamic dressing.

Mixed green and black olives marinated in garlic and parsley with mild Guindilla chilli peppers.

Three golden-fried ham and cheese croquettes finished with dijonnaise and fresh chives.

Fluffy flatbread brushed with garlic oil, served alongside rich green garlic butter.

Lyre’s Italian Spritz topped with Sea Change alcohol-free sparkling wine and soda.

Giffard non-alcoholic elderflower liqueur topped with Sea Change alcohol-free sparkling wine and soda.

Bergamot-bathed Earl Grey tea infused with passionfruit and lemon juice, served over ice with cucumber, mint, and lemon garnish.

Savory non-alcoholic cocktail made with spiced tomato juice containing over 10 botanicals from The Pickle House.