Bristol leads Veganuary with a new menu from The Coconut Tree

The Roots menu went live from the Friday 3rd January.

Authentic Sri Lankan restaurant group, The Coconut Tree (TCT), is kicking off the new year with a refreshed main menu as well as a special treat for Veganuary. Encouraging customers to ‘try something new this new year’, TCT has created a separate all vegan ‘Roots’ menu for January with 21 vegan options, 18 of which are also gluten free.

New dishes on this Roots menu include:

· Hot battered Cauliflower – cauliflower marinated in garlic & chilli, battered in polenta and served with caramelised onions.

· Jackfruit Wings – Succulent jackfruit coated in breadcrumbs served with a tamarind sauce.

· Mango Curry – A Sri Lankan classic with a combination of sweet, savoury and tangy spices.

· Lady’s Fingers – A refreshing okra salad with tomato, onion, lime juice & crushed chillies

· Jackfruit Kotthu – A fine example of Sri Lankan street food served all over the county and made with chopped roti and veg.

· Jackfruit String Hopper Kotthu – A gluten free take on our popular traditional kotthu, made with rice flour noodles

· String Hoppers – Steamed handmade rice flour noodle nests naturally coloured with native flowers and perfect alongside curries & sambols. A great GF option.

As well as these new additions, TCT is offering a Veganuary set meal for takeaway, either for collection or delivery through Deliveroo, Uber Eats and Just Eat. A Gluten Free set meal will also be available. With such a wide range of options, TCT makes an excellent choice for groups seeking a fun and delicious dining experience.

Additions to the main menu are:

· Negombo Fish Curry - Beach inspired Sri Lankan curry packed with flavour. Succulent white fish fillet slow cooked in Negombo spices and coconut milk. Authentically served on a banana leaf.

· Devilled Prawns – Inspired by the team’s favourite street food from Colombo, this TCT’s take on sweet & spicy “stylee” sauce with fresh red onion and peppers with chillies.

· Mixed Seafood Kotthu – made with chopped roti and veg.

· String Hopper Kotthu – made with rice flour noodles and chopped veg and with vegetarian, roast chicken and mixed seafood options.

· String Hoppers – Steamed handmade rice flour noodle nests with coconut sambol.

Shamil Fernando, Group Head Chef at TCT comments, "We're excited to launch our new menu, especially with the addition of our gluten-free options. Creating dishes that everyone can enjoy, regardless of dietary needs, is a passion of ours. This menu is a celebration of bold flavors and inclusivity, and we can't wait for our guests to experience it."

In the spirit of embracing new experiences, TCT is also introducing a unique opportunity for guests. TCT is inviting customers to ‘spin the wheel’ and discover something unexpected—a spontaneous, complimentary taster dish crafted to surprise and delight. It's the perfect way to explore new flavours, step outside the ordinary, and enjoy a little culinary adventure on them.

With eight sites across the UK, TCT locations can be found in Cheltenham, Oxford, Reading, Bristol, Bournemouth, Birmingham and Bath.