Restaurant Review: Green Table — Seasonal Vegan Tasting Menu Worth Travelling For

Green Table has quietly become a destination for plant-forward fine dining. Their new tasting menu focuses on local, seasonal vegetables transformed into striking courses with precise technique and expressive flavor. We visited for a full service and evaluated menu composition, plating, pacing, wine pairings, and value.

“Vegetables deserve the same level of technique and imagination we apply to premium proteins.”

Ambience and service

The dining room is warm and minimal, with earth-toned accents and unobtrusive lighting that highlights each plate. Service was attentive without being fussy; servers describe each course with informed detail and accommodate dietary sensitivities with ease.

Menu highlights

• Amuse-bouche: beet espuma with smoked hazelnut dust — a bright opener that hinted at the menus balance of acidity and richness.
• Course 3: charred sunchoke with preserved lemon, dulse, and whipped fermented cashew — an umami-forward plate that felt maritime and grounded simultaneously.
• Course 6: smoked carrot tartare with almond cream and dill oil — a show-stopping reinterpretation of tartare texture.
• Pre-dessert: warm oat cream with roasted apple and thyme — subtle and cleansing.
• Dessert: toasted buckwheat praline with coconut panna cotta and citrus gel — textural and elegant.

Technique and flavor

The kitchen applies classic techniques — smoking, emulsions, foams, and reductions — to vegetables with thoughtful seasoning and acid balance. Salt was used judiciously to highlight natural flavors, and the contrast of textures (silky creams against crisp elements) made each course compelling.

Wine and beverage pairing

Pairings leaned toward lower-intervention bottles, natural wines with bright acidity, and a few fortified options for richer courses. Non-alcoholic pairings included fermented tea and house-made shrub mixers that complemented the menu beautifully.

Value and who its for

The tasting menu price reflects ingredient sourcing, technique, and service. For diners curious about plant-based fine dining, its an educational and delicious splurge. If you prefer hearty, familiar dishes, this may feel delicate rather than filling.

Room for improvement

While the menu excels in creativity and balance, a few courses could use more punch in seasoning to stand up to the robust pairings. Also, pacing was slightly rushed during the middle courses — a minor service adjustment would perfect the rhythm.

Final thoughts

Green Table proves that vegetables can be the centerpiece of refined dining. Expect molecular touches used in service of flavor, not gimmickry, and leave curious and satisfied. This is a recommended stop for plant-based enthusiasts and adventurous omnivores alike.

Score: 9/10 — excellent creativity and execution with minor pacing quibbles.