Calling all the veg-huns! Brighten up January and give yourself a breather with Eastern Mediterranean Kapara’s, new Veganuary menu and Dry January mocktails. Available now, experience the finest seasonal plant-based dishes and no-alcohol tipples in the heart of Soho.
Celebrating the vibrancy of vegetables, chef Eran Tibi’s Veganuary menu showcases a range of new plant based plates. Making their Veganuary debut, dishes include the King Oyster Mushroom Taco, served with pistachio salsa, lemon aioli and tucked into a Yemeni pancake; and Aubergine and Mushroom Pate, served with babka and plum ketchup; which will be served alongside existing crowd-pleasers including the Aubergine Mess; and Cauliflower Crumble with fried cauliflower, pomegranate syrup, hazelnut crumble, tahini and parsley. Ensuring the sweetest send-off, the Sticky Treat is a vegan take on sticky toffee pudding, served with Medjool dates, treacle, and Baharat Chantilly.
For the full Veganuary experience, sip on a Kapara’s impressive range of vegan wines, from Spanish whites to Argentinian orange wine and sparkling English bottles.
For those preferring sober sips, Kapara’s new mocktail menu features a Nogroni, plus a non-alcoholic picante, G&T and pina colada, which sit alongside the restaurant’s signature gazoz list – a house-made syrup made from leftover vegetables, fruit, herbs, spices and flowers and then topped up with soda. Delicious and designed to reduce waste, enjoy gazoz in a variety of flavours including orange, chilli and coriander; rhubarb and ginger; along with no added sugar varieties including grapefruit; and lemon and lime leaf flavours.
Whether you’re taking part in Veganuary and Dry January this year, indulge in plant-based mindful pleasure at Kapara, and sister restaurant Bala Baya in Southwark, restaurants that take pride in serving food that’s naturally plant-based all year round, this January.
Book your table at https://www.sevenrooms.com/reservations/kapara.
