Popular Quayside restaurant announces brand-new vegan dishes

Chart House which is owned by Pub Culture, aims to offer delicious meals to all dietary requirements.

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Popular Quayside restaurant Chart House have announced that they will be offering new vegan and vegetarian dishes for its modern dining menu.

Sourced as locally as possible from Newcastle markets and artisan producers, the plant-based ingredients will be used to make a variety of dishes inspired by flavours from the Mediterranean, Arabian and South China seas.

The vegan and vegetarian options will be available on the a la carte menu, children’s menu and bar snacks.

Vegan and vegetarian dishes on the a la carte menu include Courgette Fritters with Beet Tzatziki, Vegetal Salad Bowl with Avocado Dressing, and Crispy Aubergine with Spicy Szechuan Sauce and Black Rise. Vegan bar snacks include Wasabi Peas, Smoked Nuts and sharing board options.

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Pub Culture’s (who own Chart House) Head Chef Matt Watkins says “Our menu is aimed at offering good, tasty and healthy meals to anyone regardless of their dietary requirements. Our Szechuan aubergine, for example, has great Unami flavours, accompanied with black rice (also known as forbidden rice) with its nutty undertones gives a good balance to the dish, and has been extremely popular since the launch of the menu.

One of our small plates, the Spiced Cauliflower Skewers with homemade peanut sauce and pickled cucumber has also been a hit and is a good alternative for anyone that wants something a little lighter. Our summer salad bowl is packed with roasted vegetables such as sweet potato, courgette, tender stem broccoli and served with pickled cucumber rice, fennel remoulade and avocado dressing.”

Chart House have announced new vegan and vegetarian options.Chart House have announced new vegan and vegetarian options.
Chart House have announced new vegan and vegetarian options.

Rhys McKinnell CEO of Pub Culture says “The Chart House menu is anchored in rich and diverse flavours, that offer both large and small plates skilfully crafted by experienced chefs, using carefully sourced, fresh ingredients. When creating a spice-inspired vegan menu, our group head chef Matt Watkins wanted to reflect the sights, smells, and flavours from the Mediterranean, Arabian and South China seas to create an immersive dining experience at Chart House."

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