Eat the rainbow / keep the receipt
The menu is a poster.
Six sample plates, one very loud kitchen. Filter by service or style; each ticket names the sample recipe's regulated allergens and links to the transparent nutrition estimate.
Kitchen note: dishes move with the market and the season. Tell a member of staff about every allergy before ordering.
Filter dishes
Today's six
6 plates
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01 / BREAKFAST + LUNCH
Sun-up plate
Two eggs, avocado, wholemeal toast and roast cherry tomatoes.
Contains: egg, cereals containing gluten.
Est. 454 kcal£10.50 -

02 / LUNCH + LATE
Market bowl
Brown rice, chickpeas, baby spinach, cherry tomatoes and olive oil.
Declared allergens: none of the 14 in this sample recipe.
Est. 454 kcal£12 -

03 / LUNCH + LATE
Brick chicken
Grilled chicken breast, sweet-potato wedges, baby spinach and Greek-style yoghurt.
Contains: milk.
Est. 576 kcal£15.50 -

04 / BREAKFAST + LUNCH
Halloumi stack
Halloumi, wholemeal toast, baby spinach, cherry tomatoes and olive oil.
Contains: milk, cereals containing gluten.
Est. 476 kcal£12.50 -

05 / LATE
Wild salmon
Grilled salmon, brown rice, baby spinach, Greek-style yoghurt and olive oil.
Contains: fish, milk.
Est. 593 kcal£18 -

06 / BREAKFAST
Bright bowl
Greek-style yoghurt, banana and porridge oats.
Contains: milk, cereals containing gluten (oats).
Est. 461 kcal£8.50
No plate matches both choices. Clear a filter and the whole board comes back.
Allergy information is a conversation.
The written declarations above cover intentionally included allergens in the fictional sample recipes. They do not assess substitutions, supplier warnings or cross-contact in a shared kitchen. A real restaurant must keep its own matrix current and ask customers to speak to trained staff.
Portions / assumptions / totals
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