Mildreds Soho
Menu with Prices in the UK

Scrambled leek and chive organic silken tofu, roasted portobello mushrooms, grilled heritage plum tomatoes, chipotle maple baked beans, spiced masala potato cake, plant Cumberland sausage, sautéed spinach, and grilled artisan sourdough toast.

Organic silken tofu scrambled with fresh herbs, nutritional yeast, roasted cherry tomatoes, wilted spinach, and warm za'atar flatbread.

Toasted artisan sourdough topped with whipped ripe avocado, creamy silken tofu, tomato lime leaf sambal, green herb chutney, and toasted curry leaf oil.

Crispy grated potato cake topped with velvety roasted beetroot velouté, soft leek tofu scramble, caramelised spiced onions, and pea shoots.

Fluffy organic oat milk pancake stack layered with warm spiced Bramley apple compote, butterscotch caramel sauce, ginger biscuit crumb, and whipped vanilla chantilly.

Thick-cut brioche french toast infused with orange blossom, studded with dark chocolate chips, brûléed banana, and candied pecans.

Two steamed fluffy lotus leaf bao buns stuffed with crispy fried plant chick'n dipped in spicy gochujang glaze, house kimchi, shredded scallions, and roasted sesame seeds.

Pan-seared Japanese dumplings filled with fermented spicy cabbage kimchi and shiitake mushrooms, served with sweet gochujang sesame dip and scallion ginger oil.

Char-grilled king oyster mushroom medallions marinated in Punjabi Bhatti tandoori spices, smoked over coals, served with mint coriander chutney and pickled red onions.

Curved roasted sweetcorn ribs basted in coconut butter, smoky chipotle lime mayo, toasted coconut flakes, and fresh coriander.

Tender Roman artichokes grilled over charcoal, drizzled with lemon herb dressing, crispy capers, garlic cashew crema, and baby watercress.

Spiced Sri Lankan pan-fried baby beetroot tossed with pandan leaves, roasted mustard seeds, and curry leaves, paired with cooling cucumber coconut yoghurt raita.

Steamed organic tricolour quinoa, marinated turmeric tempeh, massaged dinosaur kale, ripe hass avocado, edamame, pickled golden beets, and golden turmeric tahini dressing.

Chilled buckwheat soba noodles, warm sesame stir-fried shiitake mushrooms, crisp sugar snap peas, shredded daikon, and spicy ginger tamari dressing.

Crispy southern-fried plant chick'n strips over crisp romaine hearts, grilled artichokes, sourdough garlic croutons, capers, and creamy sunflower Caesar dressing with shaved vegan parmesan.

Mildreds' signature Sri Lankan coconut curry simmered with wild harvest squash, sweet potato chunks, served with caramelised onion pilau rice, cabbage coconut thoran, tomato lime leaf sambal, and crispy cashew sev.

Aromatic Malaysian red chilli and coconut lemongrass broth, rice vermicelli noodles, stir-fried shiitake mushrooms, charred tenderstem broccoli, tofu puffs, fresh mint, and crushed roasted peanuts.

Korean stone-pot style fried jasmine rice tossed with spicy cabbage kimchi and gochujang sesame sauce, topped with organic salt and pepper crispy tofu, garlic vegan aioli, and nori seaweed shreds.

Crispy plant chick'n breast fillet, creamy Caesar dressing, smoked vegan cheddar, baby gem lettuce, red onion relish, and dill pickles in a toasted brioche bun, served with lemon pepper fries.

Spiced beetroot and sprouted lentil patty, crunchy coconut cabbage thoran, fresh green mint chutney, and tamarind drizzle in a seeded bun, served with lemon pepper fries.

Hand-cut skin-on fries tossed in zesty Sicilian lemon zest, coarse black pepper, and flaked sea salt.

Crushed roasted baby new potatoes tossed in fiery South Indian gunpowder podi spice mix and crispy curry leaves.

Shredded white cabbage stir-fried with freshly grated coconut, black mustard seeds, dried red chillies, and turmeric.

Fluffy aged basmati rice infused with whole cardamom pods, cinnamon bark, and sweet crispy caramelised golden onions.

Freshly baked clay-oven style flatbread brushed with garlic oil, chopped coriander, and served with tangy coriander mint chutney.

Sweet, sticky, and spicy Korean fermented chilli dip with roasted sesame oil.

Freshly pounded coriander, mint, green chillies, ginger root, and fresh lime juice.

Creamy plant-based mayonnaise infused with sweet slow-roasted garlic and lemon.

Mildreds' legendary dessert: delicate almond espresso-soaked sponge cake layered with whipped plant-based white chocolate mascarpone mousse, dark cocoa dusting, and coffee liqueur drizzle.

Warm steamed Medjool date sponge drenched in rich butterscotch toffee sauce, spiced Bramley apple compote, and a scoop of Madagascan vanilla bean ice cream.

Velvety roasted Bronte pistachio mousse over a crunchy chocolate-kataifi pastry nest, drizzled with sour cherry compote and pistachio cream.

Decadent 70% Valrhona dark chocolate mousse with crunchy malt crumb, whipped vanilla chantilly, flaked Maldon sea salt, and extra virgin olive oil drizzle.

Organic raw Peruvian cacao whisked with oat milk, organic reishi mushroom extract, Ceylon cinnamon, and dark maple syrup.

Premium Japanese ceremonial grade matcha from Uji whisked with velvety steamed oat milk and a hint of organic agave nectar.

Fresh pressed turmeric root, ginger, cracked black pepper, virgin coconut oil, and steamed almond milk.

Single-origin cold espresso topped with vanilla oat cold foam and 15mg broad-spectrum water-soluble CBD.

Fragrant bergamot-infused organic black tea from artisan London tea blenders, served in a ceramic pot.

Freshly extracted raw beetroot, sweet carrots, crisp green apples, and spicy fiery ginger root.

Cold-pressed Valencia oranges, turmeric root, Meyer lemon, and crisp red apple.

Pressed organic spinach, English cucumber, celery ribs, crisp green apple, and fresh lime.

House-brewed organic hibiscus flower iced infusion with pure rose water, fresh lime juice, and sparkling soda water.

Sapling climate-positive vodka, house lime coriander shrub, fresh Japanese yuzu juice, and Fever-Tree soda water.

London dry gin, sweet lychee liqueur, organic rose petal cordial, and freshly squeezed lemon juice.

Pentire coastal botanical non-alcoholic spirit, blood orange aperitif, and light tonic garnished with fresh rosemary.