Oliveira Kitchen - Vegetarian Vegan Restaurant Shoreditch London Menu
Welcome to Oliveira Kitchen, a delightful vegetarian and vegan restaurant nestled in the heart of Shoreditch, London. This culinary gem specializes in crafting exceptional dishes, showcasing the best of seasonal ingredients with a focus on sustainability.
Start your meal with the elegant British Green Asparagus Tataki or the rich Wild Snowbell Acquerello Risotto. For the mains, indulge in the sumptuous Comfit White Asparagus in Graviola Sauce or the decadent Lion’s Mane Glazed in Vermouth DemiGlac. Each dish reflects a harmonious blend of unique flavors and textures.
Don't miss the desserts; the Chocolate and Pitanga ganache and the luxurious Black Truffle Crème Brûlée are simply divine. The atmosphere is warm and welcoming, with service that is genuinely attentive. Oliveira Kitchen isn’t just a meal; it's a memorable experience that redefines vegan dining.
Starters
Ceviche of Açaí-Tree Hearts & Forest Floor Calamari
Hearts of açaí-tree from the Amazon jungle and the “calamari” of the forest with Japanese rāyu & Sardinian music paper bread
Wild Snowbell Acquerello Risotto
12-month aged risotto rice with British wild snowbell & vegetarian parmesan (GF). Plant-based version available
British Green Asparagus Tataki, Cupuaçu
Early-season British asparagus in soy-free tataki marinade with chayote and cupuaçu pâté (VG, GF)
Lady Quail of Norfolk
Poached Norfolk quail egg on smoked potato mousse with Gran Kinara vegetarian parmesan and black truffle. (vegan version available)
Lion’s Mane Glazed in Vermouth Demi-Glac
Glazed lion’s mane mushroom with 17-root demi-glace, carrot & cupuaçu purée, meat radish (VG available)
Black Trumpet & Truffle Cassava Beignet
Cassava beignet filled with black trumpet mushroom mousse, served with broad bean mousseline & zucchini
Miss Muffet and the Cornish Smuggler
Trofie pasta cooked in a sauce of two of the best British cheeses, covered in grated season's truffle. Vegan version available
Comfit White Asparagus in Graviola Sauce
Venetian white asparagus in olive oil, with cannellini mousse and pomme fondant (VG, GF)
Mains
Desserts
Chocolate and Pitanga
Peruvian chocolate ganache with pitanga ice cream (VG, GF)
Black Truffle Crème Brûlée with Porcini Ice Cream
Classic or plant-based version available (GF)
Dulce de Leche Semifreddo
Semifreddo of dulce de leche served with warm açaí sauce and sweet beignet pastry