Following John Vincent’s return to ownership LEON has been promising a reset of its menu, and this spring the first shoots of change have sprung. Think flavour, freshness, gut health and good mood food.
Following the rebirth of its beloved fish finger wrap last month, 29th April sees the introduction of LEON’s new Mushroom Magic rice box, and the return of the Grilled Chicken rice boxes that helped build the reputation of the brand in the first place.
Expect more generous, nourishing boxes, a renewed focus on gut health, and vibrant new sauces from LEON’s chef, Chantal.
Mushrooms take centre stage in this menu. Cooked with garlic and parsley, they deliver rich umami depth and a satisfying, meaty texture – a plant-based main without compromise.
Next is a reworking of all of LEON’s chicken, where chargrilled thigh is marinated in garlic, parsley, lemon and extra virgin olive oil for deeper flavour and added nutritional benefit.
Sauces remain key. A brighter, herbaceous salsa verde returns, while a smoky romesco – made with toasted pumpkin seeds, roasted red peppers and sherry vinegar – adds depth, balance and a personal touch inspired by long Spanish summers. This is LEON, reset for spring.
LARGE BOXES
A new category designed to deliver more from every meal – more colour, more plants, more nourishment. Each box is built around fibre-rich brown rice, a variety of vegetables, and gut-friendly ferments. Alongside a refreshed slaw with zesty lemon dressing, golden kraut and fermented purple carrots bring brightness and digestive benefits. Finished with fresh herbs, seven seed mix and a squeeze of lemon, these are boxes designed to work harder for you.
AIOLI CHICKEN
Chargrilled chicken marinated in garlic, parsley, lemon & extra virgin olive oil, with LEON Aioli.
SATAY CHICKEN
Marinated chicken thigh in the punchiest, peanutiest satay sauce.
SALSA VERDE CHICKEN
Chargrilled marinated chicken thigh with a vibrant salsa verde – herbaceous, olive oil-rich, with basil and capers, for a zesty, salty lift.
MUSHROOM MAGIC ROMESCO
Oyster, field & chestnut mushrooms marinated in garlic and parsley, with a smoky romesco made with roasted red peppers, sherry vinegar & smoked paprika.
MUSHROOM MAGIC AIOLI
Oyster, field & chestnut mushrooms, marinated in garlic and parsley, paired with LEON Aioli for a creamy, savoury finish.
SMALL BOXES
Smaller in size, but still delivering on flavour and balance.
AIOLI CHICKEN
Chargrilled chicken with garlic, parsley, lemon and olive oil marinade.
SATAY CHICKEN
Marinated chicken thigh in a bold satay sauce.
MUSHROOM MAGIC ROMESCO
Garlic and parsley marinated mushrooms with smoky romesco.
BRAZILIAN BLACK BEANS
A refined return of a classic – slow-simmered black beans with carrots, onions, sweet and smoked paprika, and oregano. A vegan take on traditional feijoada.
WRAPS
Aioli Chicken Wrap: Chargrilled marinated chicken with LEON Aioli.
SALADS
CHARGRILLED CHICKEN SUPER SALAD
Marinated chargrilled chicken served with Middle Eastern-spiced vegetables, grains and greens. Finished with seven seed mix and Firecracker dressing. Fresh, balanced, and satisfying.
SIDES
LEON SLAW
Shredded cabbage and carrot with peas, butternut squash and herbs in a preserved lemon dressing, garnished with seven seed mix. This super side contains 20 different plants.
BRAZILIAN BLACK BEANS POT
A comforting vegan pot of slow-cooked black beans served with brown rice.
DRINKS
STRAWBERRY SPLIT MATCHA
Ceremonial-grade matcha with strawberry coulis, vanilla syrup and your choice of milk, served over ice. Clean, vibrant, and refreshing.
LEON’S SPRING MENU LAUNCHES APRIL 29TH IN ALL RESTAURANTS.
It will be available for eat-in, takeaway, click & collect and delivery.
