The new menu has been curated by Bateel’s executive chef Jean Luc Vila, taking influence from the Mediterranean cuisine.
Diners can delight in light and healthy options from soups and salads to mains and desserts, with offerings available for vegans and the health conscious.
Café Bateel’s chefs have incorporated new elements within the menu which offer a fresh depth of taste and flavour including the new superfood Moringa. A plant native to India, which has been linked to having positive effects on liver function and immunity, can be utilised in many aspects of cooking and is featured by Café Bateel in the new vegan Moringa Vegetable soup.
Menu highlights include the healthy green bowl- A vegan bowl with quinoa, grains, spinach, kale, green peas, asparagus, avocado, broccoli, green tomatoes, French beans, mixed seeds and zingy lemon dressing and the tiger prawn risotto which features jumbo tiger prawns on a bed of Venere black rice renowned for its health benefits and trumpet mushrooms with parmesan reggiano cheese.
Guests looking for a sweet treat can delight in a choice of four seasonal desserts including pomelos cheesecake, a crispy biscuit base topped with cream cheese, grapefruit, yuzu, strawberry purée and cream cheese mousse or the apricot and milk chocolate cake with crunchy almond biscuit and layers of apricot and yuzu compote, topped with milk chocolate cream.