A Mushroom Journey in Three Courses

Owner of Gather & Naomi Grady has devised a wonderful 3 course menu for Through the Senses attendees.

A Mushroom Journey

A naturopathic mushroom menu, naturally vegan and gluten free and using locally grown produce where possible including Margate Mushrooms, Sevenscore asparagus and rhubarb from Ramsgate.

Welcome
Mushroom pate on seeded crackers with pickled shallots

Starter
Lion’s Mane & Cauliflower Velouté with herb oil

Main Course
Spring Forest Feast Platter of roasted Lion's Mane, Oyster, Shiitake and Portobello Mushrooms 
served with herbed grains, local asparagus and a miso, lemon and garlic dressing

Dessert
Reishi infused vanilla and coconut panna cotta with local rhubarb and pistachio crumb

As well as the 3 courses  you will receive a mushroom drink.

The lunch will be vegan and gluten free and will be served buffet-style.

The perfect tasty & nutritional pit stop before you head off to do other Through the Senses activities!