Plant-based and pretty special; the small plates of Slaw…

Eat the rainbow. Words we’ve tried so hard and so virtuously and so strenuously to live by in recent years that sometimes, the joy seems to have seeped out of mealtimes because let’s be clear, there is no place in this world for undressed leaves. Frankly we have enough to deal with right now without naked cabbage rearing its unadorned head.

Now it’s more like eat the frickin’ kaleidoscope and what an unbridled, uncomplicated, unabashed joy that is to do when places like Slaw make it so easy. Plant-based bowls, flushed with colour and alive with texture, are characteristic of the small, stylish restaurant that opened earlier this year, mere feet from similarly vegan sibling Wild Food Café.

Starting life as a series of supper clubs and opening on Islington’s Upper Street in February, Slaw’s ambition is to make plant-based food both realistic and accessible through the clever handling of fresh, simple ingredients and it’s fantastic to see it sailing past its original predicted residency of five months.

Understated in design, bold in delivery, warm in service, Slaw possesses a quietly assured menu that subtly transforms itself with the changing of the seasons outside; strapping spears of tender early summer asparagus gave way only recently to defiantly blousy legs of broccoli nestled with peas, quinoa and pickled radish.

Small plates are designed to be shared so after starting with pillowy slabs of salt speckled, golden crusted, house made focaccia that’s exactly what we did, picking all the dishes on offer and hesitating only at the mushrooms. Sorry guys but unless they’re squishy, rolled in coconut and found in the local multi-screen pick’n’mix, I can’t get on board with the fungi.

Carrots arrive roasted, pickled and laying across dollops of carrot hummus like the tastiest pile of edible pick-up sticks imaginable. Showcasing the restaurants root-to-stem ethos means the pesto dashed across the top is made from feathery carrot tops and a tangy crumb made from hazelnuts and rye delivers a crunch that lingers nicely making this a must-order.

Beetroot dahl is thick, silky and as pink as Barbie’s dream sports car with a sweet, earthy bite to the lentils that stops it from descending into mush. Topped with a glossy puddle of cucumber raita, this is the dish that chewy, puffy flatbreads were made for scooping up…

…as is the star of the evening – dukkah sprinkled, roasted cherry tomatoes and aubergine with nutty black rice lazily paddling around in a pool of spiced plum tomato sauce. Dreamily creamy with layers of deep, sweet, almost smoky flavour, this is a new take on summers’ bounty of tomatoes that will have you scraping the dish for every last smudge of vivid terracotta.

Florets of cauliflower are tinted golden yellow, fragrant with spices, softly spiked with flaked almonds and draped with a bright, grassy coriander dressing that stops this from being just another Middle Eastern ode to the humble cauli.

The loveliest thing about Slaw is that whilst some of their dishes are aspirational and unlikely to be replicated in your own kitchen, others, like the cauliflower, are easy to imagine throwing together with confidence for a mid-week supper and that’s brilliant because that’s what the best places should do. Deliver food that tastes great and gives you a break from your own dining table but also encourage you to think about how you can take inspiration from their menu for another night.

The current vegan landscape of London is vast and at times it’s unforgiving to those dipping a toe into the waters of plant-based cooking but the honest and passionate exploration of vegetables apparent at Slaw is something to be sought out and celebrated.

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