About
Manx Menu Small Plate: Creamy Manx Vegetable ‘Seafood Chowder’
Featuring Manx potatoes, carrots, green cabbage and Seaweed, homegrown garlic chives and parsley from our roof garden, crispy Manx swede ‘bacon’ lardons served with warm Noa’s Bakehouse Rye bread with foraged wild garlic butter.
Our Creamy Manx Vegetable 'Seafood Chowder' is a plant-based celebration of the Isle of Man's rich natural larder, inspired by our Island’s deep connection to the sea. While traditional seafood chowder highlights the flavours of the ocean, our version reimagines this classic dish using locally grown and foraged ingredients that honour both the land and the sea without harming marine life.
Featuring Isle of Man potatoes, carrots, and green cabbage, along with seaweed, this dish brings a depth of umami reminiscent of the sea. We enhance it with homegrown garlic chives, and parsley from our own roof garden, and finish it with crispy Isle of Man sweet 'bacon' lardons for a satisfying bite. Served alongside warm Noa's Bakehouse Rye bread and foraged wild garlic butter, our chowder is a true expression of our commitment to local, sustainable, and innovative plant-based cuisine.
Being a plant based, natural wellness café and restaurant we provide nutrient dense, vibrant food to nourish the body and soul to inspire a deeper connection to health and wellbeing. This is at the forefront of our dishes along with the presentation, flavour and feeling after eating our food to inspire guests to include more exciting and delicious plant-based food and drinks into their daily lives. We wanted to make sure this was included in our Manx Menu dishes.
With its hearty, warming nature, this soup is perfect for providing sustained energy, hydration and vitality throughout the colder months on the island. Rich in immune boosting vitamins A and C, this soup will help to protect against colds and support skin and eye health. The high fibre content aids digestion and promotes gut health, while antioxidants and anti-inflammatory compounds help combat oxidative stress.
• Allansans Farm - Potatoes, Carrots, Cabbage, Swede
• Noa's Bakehouse Rye Bread - Manx Flour
• Locally foraged - Wild garlic
• Vibe Roof Garden – Garlic, Chives & Parsley
Menu Large Plate: Manx Beetroot, Tomato & Green Lentil Ragu Lasagne
Comfort food at its best during the Manx winter months. This lasagne is made with Manx beetroot, tomatoes and chilli with green lentils between layers of pasta, watercress bechamel topped with cashew nut 'parmesan’ and drizzled with roof garden tarragon pesto. Served with crispy kale topped with dehydrated Manx red cabbage powder and crushed nettle roast potatoes.
• Allansans Farm - Beetroots, Tomatoes, Potatoes, Kale, Red cabbage
• Laxey Flour Mills - Flour
• Locally Foraged - Stinging Nettles, Bitter Hairy Cress
• Home grown – Beetroot, Sprouts, Micro-herbs
Together these ingredients create a nourishing, balanced meal with an array of winter wellness benefits perfect for maintaining health and energy during colder months. Beetroot and tomatoes are rich in antioxidants supporting heart health and combat oxidative stress. Kale and watercress provide immune boosting vitamins along with anti-inflammatory properties. Green lentils provide plant-based protein and fibre, aiding digestion and promoting sustained energy. Potatoes supply potassium for heart health and complex carbs for warmth and vitality. Cashew nuts are packed with nutrients that support hearth health, bone strength, brain Function and immunity. Tarragon enhances the dish with its natural antimicrobial and digestion supporting properties.
Our Manx Beetroot, Tomato and Green Lentil Ragu Lasagne is a bold, plant-based twist on a classic comfort dish, celebrating the incredible produce grown and foraged across the Island. We've reimagined traditional lasagne using vibrant local ingredients from farm-fresh beetroot and tomatoes to hand-foraged nettles and fragrant tarragon pesto from our roof garden. Served with crispy kale and nettle-roasted potatoes, this dish is hearty, nourishing, and deeply rooted in the flavours of the Isle of Man.
Inspired by the warmth and familiarity of a home-cooked meal, we wanted to create something that not only comforts but also fuels the body with nutrient-dense, seasonal ingredients. By sourcing from local farms, foraging wild greens, and using Laxey Flour Mills locally milled flour, this dish is a true celebration of Manx-grown food proving that plant-based cuisine can be both innovative and deeply connected to the land.
Manx Menu Dessert: Carrot Cake Swiss Roll
A zesty twist on a classic carrot cake! Carrot cake Swiss roll filled with lemon buttercream and topped with quinoa crumble served with carrot puree, fennel syrup and apple compote.
• Allansans Farm - Carrots
• Laxey Flour Mill - Flour
• Vibe roof garden - Fennel
• Locally grown - Apples
Including whole, nutrient-rich ingredients like carrot, fennel, apple and quinoa into this dessert combines indulgence with winter wellness nutrition. The carrots, quinoa and apples provide fibre, vitamins and antioxidants to support immunity, digestion and skin and eye health. The lemon and fennel provide great digestive benefits including alkalizing and detoxifying.
Our Carrot Cake Swiss Roll is a contemporary plant-based twist on a beloved classic, crafted with locally grown carrots and apples, fragrant fennel from our roof garden, and Laxey Flour. As a plant-based restaurant, we thrive on the challenge of creating innovative dishes using only plant-based ingredients, and this competition has pushed us to celebrate seasonal, locally sourced produce in exciting new ways.
This dessert is not only indulgent but also packed with nutrient-dense ingredients, making it a perfect winter treat - warming, comforting, and nourishing during the colder months on the Island. It’s a true reflection of our passion for plant-based cuisine, showcasing how creativity and local ingredients can come together to create something both wholesome and delicious.
Manx Menu Cocktail: Winter Bramble Cocktail
Inspired by fun adventures on this stunning island with my two beautiful nieces picking Blackberries.
Our Winter Bramble Cocktail showcases the rich, seasonal flavours of the Isle of Man, featuring locally foraged and homegrown ingredients. Made with Fynoderee Gin, a handcrafted lime and blackberry syrup using wild-foraged blackberries, and topped with fiery ginger beer and blackcurrant liqueur, this cocktail is bold, warming, and deeply flavourful. It’s finished with a vibrant garnish of hand-picked and frozen blackcurrants, redcurrants, and blueberries, along with fresh rosemary from our roof garden, cinnamon bark, and dehydrated Manx apple crisps for a beautifully aromatic touch.
Beyond its indulgent taste, this cocktail highlights the natural health benefits of dark berries, which are rich in antioxidants and vitamin C perfect for supporting wellness during the winter months. By featuring Fynoderee Gin, we proudly support another Manx business, reinforcing the importance of sustainability and local collaboration. For a non-alcoholic option, this cocktail transforms beautifully into a refreshing berry and ginger spritz, allowing everyone to enjoy the best of the island’s seasonal ingredients.
• Locally foraged - Blackberries
• Vibe Roof Garden - Rosemary, Red-currents & Black-currents
• Locally Grown - Apples, Blueberries,
• Gin - Manx Fynoderee Gin
Vibe Plant Based Café & Restaurant:
Vibe exists because of a personal journey that transformed into a mission. In 2015, I was diagnosed with breast cancer, and over the next four years, I immersed myself in learning about the connection between food, health, and healing. Turning to a plant-based lifestyle, I discovered the profound impact of nutrient-dense, whole foods on immunity and overall well-being. Vibe was born from this experience, not just as a café but as a space to inspire and empower others to take charge of their health through delicious, nourishing food.
Everything at Vibe reflects this philosophy from our thoughtfully crafted menu to the calming, welcoming atmosphere filled with living plants, candles, and feel-good music. Alongside our plant-based dishes, guests can explore cookery books, nutrition, healing foods, wellness resources, and information on foraging, grounding, mindfulness, and natural therapies available on the Island. In the evenings we have table games, fun trivia and conversation starter jars customers can help themselves too to make their evening more special.
Our menu is designed to highlight the incredible produce grown and foraged on the Isle of Man, ensuring every dish is as sustainable as it is flavourful. We serve brunch, lunch, dinner, and Sunday lunch, offering everything from fresh, seasonal meals to botanical soft drinks, superfood lattes, mushroom coffees, herbal teas, and organic vegan wines, beers, and ciders. Our drinks menu alone boasts over 47 botanical soft drinks, many of which include apoptogenic herbs, medicinal mushrooms, and CBD, aligning with our commitment to natural wellness. We want everyone to feel happy and experience the positive vibes, so every hot drink is served with a fresh seasonal flower and a positive quote and our toilets 'therapy suites' are covered in motivational quotes.
A key part of our sustainability efforts includes our roof garden, where we grow our own herbs and edible flowers to use in our dishes and drinks. But its more than just a culinary resource it’s also a space for biodiversity, filled with wildflowers to help pollinate inner-city areas and support local bees, butterflies, and small birds.
Vibe is more than just a café it’s a community hub. We host themed tasting menus, Superfood Sunday sessions that educate guests on the power of superfoods, and hands-on workshops in collaboration with local experts, covering everything from fermenting food to making natural perfumes and essential oils. We also host Mike Kewley's monthly mindfulness drop-in sessions, monthly plant-based afternoon tea pop-ups, and make custom birthday cakes for special celebrations.
Our small but passionate team is dedicated to showcasing just how creative, delicious, and exciting plant-based cuisine can be. The chefs are faced with the skill full challenge of making everything from scratch, using local, foraged, and seasonal ingredients wherever possible. They source ingredients seasonally but will cleverly make pickles, ferment foods, freeze berries, dehydrate fruit and vegetables, make jams, syrups and sauces that can be stored. We are proud to collaborate with Manx farms, local residence who grow their own produce, small businesses, and the tourist board, frequently welcoming visiting journalists who want to experience the best of plant-based dining on the Isle of Man.
At its core, Vibe is about more than food, it’s about wellness, sustainability, and community. Our goal is to show people that eating well can be exciting, indulgent, and deeply nourishing. And for me, it’s about preventing illness, not just for myself but for anyone who walks through our doors.
