I write about this Burpple invited tasting at Sideways with much deliberation; only hoping I do some justice to the thoughtfulness and tastiness of the new lunch menu and brunch item(s).

One of the bowls we tried was the vegan in house made halloumi, burrarta and hummus; along with the wood fire oven grilled greens of zucchini and mildly spicy peppers. They all sit on a bed of Cous Cous which you can easily swap for other grains (quinoa, the lovely cauliflower rice which would be my choice).

The bowls at Sideways are hearty and stellar; mainly because of how they were served with much thought and effort behind each component collectively.