Mildreds Covent Garden
Menu with Prices in the UK

Scrambled organic tofu, plant-based sausage, roasted tomato & mushroom, sautéed spinach, smoky baked beans, crisp home fries, and sourdough toast.

Crushed Hass avocado and minted sweet green peas on toasted sourdough with ruby pomegranate, toasted pepitas, and candied jalapeño.

Toasted sourdough filled with melted vegan cheez, tangy kimchi, gochugaru mayo, and Korean sweet chilli sesame glaze.

Thick toasted artisan sourdough topped with avocado, whipped silken tofu, and zesty tomato lime sambal.

Stack of fluffy buttermilk-style vegan pancakes layered with caramelised banana, Lotus Biscoff sauce, and whipped oat cream.

Fluffy warm plant-based pancakes topped with fresh mixed berries, berry compote, maple drizzle, and vanilla cream.

Marinated Spanish Nocellara and Kalamata olives served with pickled Basque guindilla chillies.

Slow-fermented warm Tuscan flatbread brushed with roast garlic plant butter and fresh oregano.

Silky spiced Delica pumpkin and chickpea hummus drizzled with nutty salsa macha and topped with toasted pepitas.

Chilled savoury whipped silken tofu crowned with sautéed shiitake mushrooms, fragrant curry leaf, and ginger chilli oil.

Pan-seared handmade vegetable and kimchi dumplings glazed in chilli miso and sesame with pickled cucumber and ginger.

Crispy saffron risotto balls filled with plant-based chorizo-style sausage, served over rich tomato cream and black olive dust.

Golden-crisped oyster mushrooms and marinated seitan tossed in fiery Indonesian sambal glaze with spring onion and sesame.

Curled sweetcorn ribs roasted crisp with coconut chilli butter, lime zest, and coriander.

Blistered Spanish Padrón peppers tossed in smoky sea salt, toasted sesame oil, and white sesame seeds.

Wild harvest squash simmered in Sri Lankan coconut curry, served with caramelised onion pilau rice, cabbage thoran, and tomato lime leaf sambal.

Spiced roasted oyster mushrooms and charred hispi cabbage with sweet potato, chipotle romesco, and rich charred onion gravy.

Korean wok-fried kimchi rice crowned with crispy organic salt & pepper tofu, whipped garlic aioli, and shredded nori.

Handmade pasta parcels stuffed with sweet potato and roasted beetroot, served in velvety beetroot velouté with hazelnut pistou and crisp sage.

Char-grilled Roman artichokes over baby gem lettuce with sourdough croutons, creamy plant Caesar dressing, fried capers, Italian cheez, and crispy kale.

Marinated Middle Eastern spiced chick'n skewers grilled over open flame, served on warm flatbread with wild rice pilaf, pickled cabbage, and garlic toum.

Crispy southern-fried plant-based chick'n fillet stacked with house kimchi, gochugaru mayo, crunchy slaw, and pickles with lemon pepper fries.

Southern-fried plant-based chick'n glazed in smoky bourbon BBQ sauce with melted vegan cheddar, crisp onion rings, and fries.

Grilled plant patty topped with pastrami-spiced seitan, sauerkraut, melted Swiss cheez, dill pickles, and Russian dressing with fries.

Wholefood roasted beetroot, black bean, and walnut patty with avocado smash, chipotle mayo, and crisp greens served with fries.

Covent Garden Theatreland special: choice of any signature starter and big plate main (or main and dessert) served swiftly before curtain up.

Complete three-course Covent Garden dining experience including starter, main course, and indulgent vegan dessert.

Chef-curated sharing tasting menu (min. 2 guests) featuring five signature small plates, two hearty curries/mains, sides, and shared dessert.

Crisp golden skin-on fries dusted with zesty lemon peel and cracked black pepper seasoning.

Char-grilled tenderstem broccoli stems tossed with garlic chilli oil and toasted flaked almonds.

Fragrant basmati rice steamed with cumin, spiced chickpeas, and caramelised shallots.

House-made plant-based dipping pot—choose creamy garlic aioli, spicy Korean gochugaru mayo, or tomato lime sambal.

Child-sized crispy plant chick'n burger on a soft bun with tomato ketchup and small lemon-pepper fries.

Gentle Italian plum tomato and basil pasta topped with grated vegan Italian-style cheez.

Almond sponge soaked in Union espresso layered with velvety vegan white chocolate mousse and cocoa dusting.

Warm spiced date sponge cake topped with spiced apple compote, rich butterscotch toffee sauce, and dairy-free vanilla ice cream.

Rich dark cocoa sponge layered with silky Belgian chocolate ganache and served with berry coulis.

Silky Madagascar vanilla plant custard topped with a shatteringly crisp caramelised demerara sugar crust.

Ethically sourced Union hand-roasted espresso steamed with creamy barista oat, soy, or almond milk.

Whisked organic Japanese matcha green tea served hot or iced with silky oat milk.

Fresh cold-pressed apple, kale, cucumber, celery, ginger, and zesty lemon.

Naturally fermented British dry sparkling tea—light, crisp, and gut-friendly.

East London sparkling soda pressed with real British rhubarb or sour cherry with zero artificial sweeteners.

Fiery botanical ginger beer brewed with pimento pepper, lime, and tonic spices.

Tropical shaken mocktail blending pink guava purée, creamy coconut, pineapple, and fresh lime.