Veggie delights – a Tresco taster
2019 has seen revamped menus introduced across all three island eateries – whether you’re a diehard Ruin fan, a regular at the New Inn’s Driftwood Bar, or you’re counting down the days until your first lunch in the Flying Boat Bistro garden, there are plenty of tasty temptations to add to your time with us.
Let us introduce you to our favourite vegetarian dishes from this year’s menu.
The Flying Boat Bistro
Those pursuing a plant-based diet will want to plan a visit to the Flying Boat Bistro, which has introduced a special vegan menu alongside its standard offering, featuring dishes such as roasted vegetable tacos and mixed berry fool.
For a hearty lunch we love the spinach gnocchi – served with caramelised feta and succulent king oyster mushrooms, with a generous helping of mouth-watering hazelnut pesto. For dinner, try our twist on a red lentil dhal, featuring roasted curried parsnip and finished off with an intricate cashew gremolata. Just add an espresso martini on our boat-shaped decking and your evening plans are sorted.
The New Inn
For a little something tasty to accompany your pint, check out the New Inn’s Light Bites – alongside classics such as marinated olives and bread baskets, we’d strongly recommend the cheese bites served with smoky chilli jam – be warned, they’re addictive!
Get your hands dirty with our rich mushroom burger, stacked up with gorgonzola, rocket and herb mayonnaise, or try the popular veggie mixed grill – combining halloumi, potato rosti, avocado and more, what’s not to like?
For a light lunch, sample the delicious beetroot hummus starter served with sourdough toast, or try the fragrant cauliflower and chickpea Thai curry for something a bit different.
The Ruin Beach Café
No visit to the Ruin is complete without a plentiful sharing platter to dip into – our veggie sharing board combines marinated heritage tomatoes, balsamic onions, artichoke hearts and more. The best centrepiece to any table, grab a fork and dig in!
Even those firmly opposed to ordering a salad will make an exception for the crowd-pleasing superfood salad – with generous helpings of avocado, charred tenderstem broccoli and spring onion, it’s a great antidote to any guilt harboured over holiday indulgence! Also perfect for sunny salad days are the beetroot, pomegranate & dill, and flaked almond & cucumber varieties.
Sometimes only pizza will do, and this year sees a tasty new addition to the wood fired pizza selection, combining butternut squash, red onion, rosemary and rocket – the infectious savoury notes of rosemary set the taste buds in action even before the first bite. Go halves with a friend and add sides of wood roasted vegetables and sweet chilli & garlic fine beans to mix things up.