BEING ranked among the top 1 per cent of restaurants worldwide, I was eager to try Twelve's plant-based Sunday roast menu.

Located in Bournemouth Triangle, this vibrant and stylish spot has become a favourite thanks to its excellent range of vegan dishes and abundant drink choices.

We sat in the main dining area, drinking cocktails and eating olives while perusing the Sunday roast menu.

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Wanting to get the whole Twelve experience, I selected a starter slightly out of my comfort zone: pan-seared 'scallops', while my mum opted for a beetroot, fig and feta salad.

My starter arrived shortly after and was presented beautifully.

The 'scallops' were made from king oyster mushrooms and served with 'crispy bacon', pea and dill puree, and seaweed caviar.

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To say I was impressed is an understatement. I speak from experience when I say vegan bacon is tricky to get right. However, it was crispy, yet not dry, and the flavour was spot on.

The scallops were tasty and tender, and the pea puree paired perfectly.

Are you curious about the vegan caviar? I asked our lovely waitress how it was made. She said it's crafted in-house using seaweed and gelling agents carefully piped into tiny pearls to garnish the dish.

I couldn't resist stealing a couple of bites of the beetroot salad, which was bright, colourful, and refreshing—a perfect portion for a starter.

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Moving on to the main event, the waitress recommended I try the plant-based beef roast, served with roast potatoes, maple carrots, parsnips, greens, braised cabbage and a Yorkie pud.

My roast arrived with a jug of thick gravy, which I poured over the 'beef'. The beef had a surprisingly meaty texture and soaked up the gravy's savoury flavours.

We were also told that Twelve's meat alternatives are high in protein, an added bonus.

My mum, however, went for feijoada, a Brazilian black bean stew with slow-cooked beef, jerk sausages, and pulled jackfruit. It was served with steamed rice, crispy kale, and sweet peppers.

(Image: NQ) The sides were all cooked to perfection. We ordered an extra side of plant-based cauliflower cheese. The 'cheese' sauce was made with from root vegetables and vegan cheese and was creamy and indulgent yet nutritious.

We shared a slice of Twelve's famous dulce de leche cheesecake to finish the meal.

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I'm 99 per cent sure I just heard my stomach rumble just thinking about this dessert, which was creamy and coconutty, with a buttery biscuit base.

Twelve has been awarded the Best of the Best title for two years running, and it's easy to see why. This meal was a 10/10.