Tendril - A (mostly) Vegan Kitchen & Bar

"Tendril is mostly vegan (bar a couple of cheesy dishes) but instead of fobbing you off with a suspicious lump described as ‘faux sausage’, the place makes tasty dishes with vegetables. The spot straddles Soho and Mayfair but, with its soft yellow townhouse exterior and wrought iron gates, it feels more like the latter. The excellent dishes draw inspiration from Europe to Asia, without ever feeling confused. The dining room—decked out in teal and dusty pink paint—is buzzy, even midweek, and it’s a pretty place to have a catch-up." - heidi lauth beasley, jake missing, rianne shlebak

"Tendril has made it easy with a separate gluten-free menu. The Mayfair restaurant is mostly vegan (bar a couple of cheesy dishes) but instead of fobbing you off with a suspicious lump described as ‘faux sausage’, it serves really great vegetable dishes. Dishes are inspired by Asian and Middle Eastern cuisine—think moreish purple potatoes in a sticky sesame glaze, and pak choi in a shimmering massaman curry that we could drink by the jugful. The dining room is buzzy, even midweek, and it’s a pretty place to have a classy catch-up. " - heidi lauth beasley, sinead cranna

"A vegan tiramisu is always going to be compared to a dairy version. But this isn’t just good for a vegan tiramisu—it’s a tiramisu you should seek out even if lactose is your one true love. We like the balance of coffee and the whole dessert is light, with fluffy airy cream that doesn’t dominate. Like other dishes at Tendril, an Asian and Middle Eastern spot in Mayfair, portions veer to the generous side. So we'd suggest sharing if you’re already feeling pretty full but don’t want to miss out." - sinead cranna, jake missing, rianne shlebak, daisy meager

"There are a range of global influences to be found across the vegetable-led dishes at this ‘mostly vegan’ restaurant, from the massaman sauce with pak choi to the ‘Chinatown’ purple potatoes. There’s technical skill on display too and a strong understanding of textures in particular. It’s a smart place, with the feel of a neighbourhood restaurant; the front room, with plenty of natural light, is best for lunch, while the slightly moodier rear makes for a more intimate dinner." - Michelin Inspector

"White bean dip “When a dip is the best thing you’ve eaten all week, you know it’s a good dip. The one at Tendril, a mostly plant-based spot with Asian and Middle Eastern dishes in Mayfair, made me question my long-term commitment to hummus. The homewrecker in question was made of white beans which had been blended into a paste smooth enough to plaster with. It came drizzled with chilli oil which was a much-needed addition to the mild nutty flavour of the beans. Warm pitta was my first vehicle of choice, but it was delicious scooped with charred spring onions, or spooning it straight into my greedy mouth.”- SC" - Jake Oliver, Rianne Shlebak, Sinead Cranna