Vegan Fine Dining

Vegan Fine Dining

Text Michaela Mobley

DETERMINED TO BRING A CONTEMPORARY AESTHETIC TO PIONEERINGVEGETARIAN CUISINE, AMATHUS CHEFS COLLABORATED WITH AN AWARD-WINNING CONSULTANT TO PERFECT PLANT-BASED FINE DINING.

TOFU TEMPURA Sweet crunchy tempura balances the succulent cubes of marinated umami tofu with sour cucumber puree and dulse seaweed ash daubs bringing freshness to the tongue. A stunning start to any meal, vegetarian or not.

To present plant-based choices that are flavourful and exciting is to set the bar high, especially when consulting with renowned vegetarian chef Eddie Shepherd. Describing the journey to create the new redefined menu, Eddie says, “The Amathus chefs had experience in vegetarian cooking, but all chefs love to learn and apply new techniques.” Petros Tousoudis, Chef at Kalypso Restaurant, responds, “We were immediately aligned with Eddie’s philosophy of excellence and minimalism, working as a team to develop the dishes. We pointed out some details of key local ingredients – such as the saltiness of halloumi and the strength of local lemons – then watched Eddie balance these flavours within a recipe. Overall, we wanted consistency and distinction.”

QUANTUM LEAP IN QUALITY

Delivering that result are eight vegetarian-trained chefs, and when an order from the new menu comes in, a ripple of excitement runs through the kitchen. This is their signal, their chance to bedazzle committed vegetarians as well as curious foodies with edible artwork featuring exquisite ingredients such as seaweed dulse and cured egg yolk. Petros also finds certain tastes familiar, suggesting the truffled potato mousse, where the intense flavour of this highly prized mushroom will easily satisfy any meat eater as well. He says, “All our chefs realise that you don’t necessarily need meat to make incredibly tempting plates. The desserts, which are exclusive to the vegan menu, are also extremely popular. People welcome variety, and we have now also expanded our repertoire of vegan and vegetarian food.”

AN END TO COMPROMISE

As veganism continues to grow into a huge global trend, the Amathus team is determined to move with the times, while maintaining the standards of its world-class cuisine. Their selection of dishes from a long line-up created by Eddie Shepherd took guest cultures into account, from Greek, European and Russian to Asian and Middle Eastern. And to ensure that quantity and quality match any other item on the à la carte menu, the plates are sumptuous and stunning; never again will a vegan need to compromise. Petros says, “We have learnt to appreciate what matters to vegans and vegetarians, and make sure that we carefully separate the plates and preparation stations.” Eddie adds, “We focussed on satisfying flavours and immaculate presentation, making this a distinguished vegetarian menu rather than merely a meatless option.”

TRUFFLED POTATO MOUSSE Creamy leeks, cabbage and potato melt together into a tangy but soft ensemble, while the blue cheese sauce, which is expected to be strong, is a truly delicate taste. Not surprisingly, the plate’s robust ingredient is the crispy fried mushroom, providing a deep intensity of flavour.

FETTA LENTIL SALAD Rare Beluga black lentils and rosy red pomegranate arils shine like jewels that decorate white crumbles of fetta cheese, spools of courgette slice and fresh mint. Packing a punch of protein and fibre, this salad is dressed softly to enhance but not drown the taste of every component, with lace webs of seaweed adding the finishing touch. POTATO, CURED EGG SALAD Confit potatoes and tender avocado combine with crunchy vegetables and sunflower seeds in this blend of earthy flavours. The cured egg yolk is shaved as a rich coverage of colour and texture, imbued with smoked yoghurt dressing to tease the mouth with aromatic flavours.