The Wesley caters to vegetarians and omnivores alike.
Here, Astudillo has crafted a menu that spotlights seasonal and locally sourced produce. Small plates include a fall kale salad with frisée, shaved fennel, Brussels sprouts, sweet potato, squash puree and hemp seeds, as well as royal trumpet mushrooms served two ways. The mushroom ceviche includes sweet potato, mote and coconut leche de tigre, while a simpler preparation sees the royal trumpets served with garlic, thyme, basil and macadamia nut pesto.
The focus on sustainability is mirrored in the beverage program, curated by Gabriel Maldonado . Cocktails feature ingredients like vegetable juices and tea—for example, you might imbibe in the restaurant’s namesake drink, the Wesley , or a take on the Aperol spritz featuring carrot. Zero-proof cocktails are also available, and the wine list is composed of bottles exclusively from vegan, organic/biodynamic or female-founded labels.
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