Menu design

Botanical. Garden fresh.

Line-drawn olive branches above the name and a sprig growing from every heading, like a herbarium plate. Botanical is for kitchens where vegetables take the lead.

Sample menu in the Botanical design
Menu
Sample daily menu in the Botanical design
Daily menu
Headings
Gloock
Body text
Karla
Colours
Columns on A4
2
Dot leaders to the price
No
Ideal for
vegetarian restaurant, healthy café, farm-to-table restaurant, terrace or garden, seasonal kitchen

A herbarium plate

Botanical frames the header with two line-drawn olive branches, like a plate from a herbarium. The venue’s name is set in Gloock, a high-contrast serif with pronounced serifs; the subtitle is in grey italics, with a small shoot between two rules beneath it.

Each section starts with its title in green and a rule that sprouts a leafy sprig. Dishes are set in Karla, a simple sans serif, with plenty of air between them. A featured dish has a leaf in front of it and a very pale green background.

The menu it suits

Vegetarian restaurants, healthy kitchens, restaurants with their own kitchen garden, terraces and gardens. Use the “seasonal” label on dishes that change with the harvest, and vegan, vegetarian and gluten-free where they apply: each has its icon next to the dish and its explanation at the bottom, alongside the allergens.

Write where things come from instead of adjectives. “Garden tomatoes, arbequina olive oil, flaked salt” says more than “exquisite tomato salad”.

Formats where it shines

  • Two-column A4: the full menu.
  • Slim A4 (140 × 297 mm) or A5: for short seasonal menus.
  • Daily menu: each heading between two sprigs and the price on a herbarium label with a double rule.
  • Booklet: with a cover, for a menu that changes with the seasons.

The branches follow the accent colour, so olive green, sage or terracotta suit it better than a bright colour. If you prefer something cleaner, without the plant decoration, compare it with Nordic.

Tips to get the most out of it

  • Use the “seasonal” label on dishes that change with the harvest: it has its own icon and an explanation in the key.
  • Write where things come from instead of adjectives: “tomatoes from our garden”, “oil from the local co-op”.
  • Keep a natural colour as the accent (olive green, sage, terracotta): the branches follow it and should look like ink on paper.
  • For short seasonal menus, use A5 or slim A4.

Colours, fonts, columns and format can all be changed in the editor without losing the design. It works on A4, US Letter, slim A4, A5, booklet, tri-fold, A3 and images for social media.

Frequently asked questions

Can I mark vegan dishes?

Yes. Vegan, vegetarian, gluten-free and seasonal each have their own icon, explained in the key at the bottom, separate from the 14 allergens.

Do the branches change colour?

Yes. The olive branches in the header and the sprigs on each section follow the accent colour.

Does it work for a daily set menu?

Yes. Each heading has a sprig on either side and the price sits on a herbarium label with a double rule.

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