The Green Table Club : an Upcycled Affair

The Green Table — An Upcycled Affair
Giving good ingredients a second life.

A plant-based garden brunch built entirely from the parts of the ingredient that rarely make it onto a menu. Carrot tops, cauliflower cores, watermelon rind, spent coffee grounds — the chefs of Shangri-La turn them into a full menu, and prove that sustainability and fine dining belong at the same table.

We are setting long tables in the garden. Come to eat, but also to sit, talk and meet the people doing this work in Malaysia. There is no rush to the programme.

MENU

Savoury
Carrot peel tartlet, smoked tofu, carrot top pesto
Cauliflower core katsu bites, tomato skin chutney

Sweet
Sourdough discard crêpes with watermelon skin preserve
Aquafaba macarons
Spent coffee grind cookies
Candied orange skins dipped in dark chocolate

Tea or coffee. Entirely plant-based.

This menu has been created especially for The Green Table and is available on this day only, which is why the event is ticketed.

AT THE BAZAAR
Au Passage — ferments and a refreshing upcycled pineapple fizz made from rescued pineapple skin
YahYah — botanical drinks and bags hand-finished by Malaysian women
Vicked Good - sourdough bread, vegan

Come hungry, stay a while, leave inspired.
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