Plates: Sensational Plant-Based Dining in the Heart of Shoreditch

Plates: Sensational Plant-Based Dining in the Heart of Shoreditch

At Plates, creativity meets plant-based perfection. Chef Kirk Haworth and his team reimagine what fine dining can be. They turn humble ingredients into vibrant, memorable dishes that push the boundaries of vegan cuisine.

Ambience & Highlights:

Tucked away in Shoreditch, Plates offers a warm, intimate dining experience in a compact, inviting space. Sitting at the bar provided a close view of the kitchen, adding to the charm and creating a personal connection to the culinary process. After hearing the buzz surrounding the restaurant, I was eager to see how the team transformed plant-based ingredients into a fine dining experience—and it didn’t disappoint. The creativity and visual appeal of each dish set the tone for an inventive meal.

Standout Dishes

The meal began with hibiscus and white tea granita with peach, a refreshing start to the evening. This amuse-bouche was quickly followed by a vibrant plate of tomatoes with homemade ricotta, raspberry, and frozen strawberries—visually stunning and full of bright flavors.

One of the standout plates was the maitake mushroom with kimchi, aioli, and puffed rice. The burst of umami from the mushroom and the tangy kimchi kick made for an exquisite dish. The aioli added a rich, creamy contrast, and the puffed rice brought the perfect crunch. My only wish? A bit more of it on the plate.

For dessert, the raw cacao cake with sour cherry, coconut blossom ice cream, and raw caramel sauce was a perfect combination of rich, bold flavors. The tartness of the cherries balanced the dish beautifully, while the caramel added a delicate sweetness. The coconut blossom ice cream stood out, making this dessert truly Michelin-star worthy. Without a doubt, it was the best dish of the night.

Quick Take On Plates

Plates delivers inventive dishes that push the boundaries. While the first few courses were standouts, the apricot and black truffle dessert didn’t meet the same high standards. The menu, listed as eight courses, included an amuse-bouche, a bread course, and a pre-dessert, making it essentially a 5-course meal with two desserts. Given this, the portions for the savory dishes could have been more generous to balance the experience. Overall, though, it’s a must-visit for anyone curious about the future of plant-based cuisine.

Final Thought

Plates explores what plant-based cuisine can achieve. Thanks to the creative approach and exciting flavor combinations, it’s a dining experience worth trying, even for non-vegans like me. I’ll definitely return—not just for the experience but perhaps to introduce friends to a restaurant that proves plant-based cuisine can be as exciting and indulgent as any fine dining option.

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Would you try a plant-based tasting menu like this one? Tell us your favorite plant-based dish!