January has many – most – of us reflecting on our goals for the forthcoming year. More and more as time passes, people are opting for a plant-based diet, or simply attempting to eat less meat. And the starting point, often, can be in this 31-day period we are currently enjoying: Veganuary.
And, of course, a vegan diet is by no means exclusive with toning down the indulgence in your life, be it through the food itself or the setting. Adesse, the fancy new plant-based restaurant hitting Selfridges this month, is the perfect indicator for this very fact.
Matthew Kenny, the award-winning and pioneering vegan chef who can boast Leonardo DiCaprio and Miley Cyrus as just some of his fans, is behind Adesse. Launching on January 12, it aims to bring an elegant plant-based cuisine to the central London site.
Adesse, which means “to be present”, strives to weave the theme of the here and now throughout the restaurant, achieved through the the seasonally sourced menus and minimalist interior.
Guests can delight in a hearty choice of fine dishes, including jackfruit “crab cake” with smoked red pepper remoulade to start; followed by a Kelp Noodle Cacio e Pepe. What’s that, you ask? It’s a Matthew Kenny creation of noodles made primarily with kelp, – a brown seaweed grown in deep waters – touched off with snap peas, pea shoots and dehydrated black olives.
Elsewhere on the menu, diners will find a sea of mouth-tingling options; from Beetroot Carpaccio with Yuzu Kosho and Poppy Seed to Kimchi Dumplings with Foamed Ginger to Lime Parfait with Avocado and Spiced Macadamia. Not satisfied with all your chocolate at Christmas, either? Not to worry, there’s also a Chocolate and Salted Caramel Crunch going begging on Adesse’s menu. Make your way through the extensive wine list of organic and biodynamic varietals and thoughtfully curated spirits and elixirs (unless you’re doing Dry January, of course), and you’ll be in plant-based-foodie-heaven.
This launch of Adesse is taking place as part of Project Earth, Selfridges’ sustainability commitment. They have pledged to offer more meat-free and plant-based options across its restaurants and Foodhalls, as well as pledging that all meat used in their business will be from certified organic farms by 2025.