A vegetarian restaurant where real thought has gone into the creation of dishes, which deliver an array of interesting texture and flavour contrasts. Modern techniques are subtly incorporated and while there are some original combinations, they are well-judged.
Michelin Guide


Interesting, innovative dishes that combine high-quality ingredients, up-to-the-minute technique and a sound approach to texture and flavour contrasts.
The AA Guide, 2 Rosettes

Surprising and delighting even the most devout carnivores.
Zagat

The parcels of fresh greens are tender, with a punchy sauce that wows but doesn't overwhelm. Now this, I imagine, is what vegetarians come off the beaten track to eat. After my visit, a friend asked me if I'd recommend it as a good place to take his vegetarian teenage daughter for a special occasion. I certainly would: it has a gravitas and elegance missing from the rest of the "brown rice brigade".
Lisa Markwell,
The Independent on Sunday




Vanilla Black is without doubt the best vegetarian restaurant I've been to in this country. It's certainly the poshest. The cooking is refined, adventurous and presented with an artists eye for shape and colour. It's certainly somewhere I'll be recommending in the future and not just to vegetarians. 
Tracey MacLeod, The Independent


The food is creative, beautifully presented and exciting.  Staff are informative and attentive.  Vanilla Black is not likely to become your local; it's an upmarket treat.
Simon Hattenstone, The Guardian


My veggie pal, resigned to too many mushroom risottos and roast veg and goat's cheese towers, is impressed. But it's the syrupy, custardy sponge pudding that wins the day: gorgeous.
Marina O'Loughlin, Metro


The part of this meal which really indicated a strong hand in the kitchen was the smallest: a tiny pot of home-made brown sauce. I hope to return soon to give the menu a proper shakedown.
Jay Rayner, The Observer