past seasonal menus · plant-based · exploratory
a seasonal record of dishes, ideas, and ingredients that have passed through the kitchen at Venn.
a spring menu built on sour leeks, fermented beans and wild greens, moving from bright, herbal openings through fermentation and fire to elderflower and lavender at the close.
view menu
a winter menu shaped by roots, aged grains, fermented brassicas and slow-cooked alliums, moving from deep earthiness through warmth and spice to bright, delicate finishes.
view menu
an early autumn menu shaped by roots, ancient grains, wild mushrooms and prickly pear, moving from quiet earthiness to brighter, spiced finishes.
view menu