Step through Riverside Vegetaria’s entrance, and you step back in time. To an era of hearty hotpots and comfort casseroles, and a decor of brickwork, fake arches, wooden chairs with colourful seat cushions and posters of Indian guru Sai Baba. This venerable outpost of meat-free cooking celebrated its 20th year in 2009. The riverside terrace appeals; it’s small and crammed, but any closer to the water and you’d be swimming. The lengthy menu tours the globe, from India (masala dosai) and Sri Lanka (string hoppers), via Indonesia (gado-gado), the Middle East (falafel, houmous) and the Caribbean (spicy Jamaican stew). Two-thirds of the dishes are vegan and wheat-and gluten-free, and many of the wines are organic and vegan. Portions are huge; red lentil and avocado kedgeree (delicately perfumed with cardamom) came with a large pile of salad plus a sliced avocado and a side dish of potato and tomato curry (rather bland). Stuffed avocado was drowned in a salad of tomatoes, beans, olives and mushrooms. Service was off-hand, but that seemed in keeping with the laid-back vibe.
|Venue name:||Riverside Vegetaria||Contact:|
64 High Street
|Opening hours:||Meals served noon-11pm Mon-Sat; noon-10.30pm Sun.|
|Transport:||Tube: Kingston rail|
|Price:||Main courses £7.95-£8.95.|
|Do you own this business?|
Average User Rating
3.8 / 5
- 5 star:3
- 4 star:1
- 3 star:1
- 2 star:0
- 1 star:1
Riverside Veg is like going home for lunch - friendly welcoming warm staff, and food. The food is tasty, healthy and creative, food you will not get anywhere else in Kingston. They have something for everyone from Italian to Indian, and plenty in between. And with a beautiful view of the river allowing for my favourite past-times of people watching and nature moving, there is not a lot else to ask for. Plus if you happen to arrive of the owners birthday, you may even get a free piece of cake!
I always come out of Riverside Veg with a smile on my face! What more is there........
This is a favourite of mine; unassuming, tasty and healthy dishes with the friendliest service from Ritchie and his gang! Definitely pay a visit if you fancy somewhere that knows how to do vegetarian food.
Step back in time to the 70,s re the decor, due for a makeover methinks although it's a cosy little place, service not particularly welcoming, waitress just going through the motions, I ordered lentil kedgeree which although quite tasty bore no connection to kedgeree at at all , a rather dry mix of yellow lentils and rice spiced up with cardomon pods etc, decent portion with a nicely sliced whole avocado on top and a rather ordinary side salad. Oh and a little pot of potatoe and tomatoe curry which was ok but will hardly have veeraswarmys quaking in their boots. All in all though a fair meal, will probably go again as both my wife and son are veggies , I being normal!
Really good local restaurant that mixes asian and european flavours. I've had the dosas and the lentil curry there several times before and they taste really authentic without having overpowering cheap curry house flavours. Service is friendly and the restaurant is comfortable and clean, with traditional decor. The best thing on the menu is the very comforting fruit crumble with cream, custard or a big scoop of vanilla ice cream. Nice if you want a local, homey restaurant with a good veggie menu. The river setting makes it even more relaxing.
Just had a lovely lunch here today. The food and service were excellent. I was informed they only use olive oil when necessary to prepare dishes. Very high quality food.
My friend and I went for lunch here, my friend orded lentil curry with rice and I ordered sweet potatato with peanut sauce, it arrived ,presentation "dire" Lentil curry, didnt have a remote taste of curry, and mine supposed to be with peanuts, it was just a plate of bland potato and rice . Spoke to waiter who argued with us, spoke to another lady outside who had the same meal as myself and she said it was vile, My friend had been there before and had a lovely meal. We can only think, new management, certainly sack the cook.