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Come to the next Asparagasm with London Vegan Meetup and save £5. (Or £3.74!)

The normal price for "Eats Shoots and Leaves" is £35. But we've negotiated a £5 discount for London Vegan Meetup members. So you can either...

• pay me £30 in cash at another event, and I'll manually add you to the list of attendees - as you won't be able to RSVP without paying online. (Please put the money in an unsealed envelope with your name on the outside)

• pay £31.26 via Meetup when you RSVP (this equates to £30 once PayPal have taken their commission).

"Eats Shoots and Leaves" is back on the scale of November's "Seasonally Affected Ball" - and four times the size of January's "Burns Baby Burns!"

Here are my photos from the "Seasonally Affected Ball": http://on.fb.me/11wC1dX

And this is what the folks from Asparagasm say...

Asparagasm presents 'Eats Shoots & Leaves'

a five-course vegan and gluten-free dining event for vegans, vegetarians and anyone! 2013's year of the Water Snake heralds a time for adventure and risk taking - which means it's time for a gung-ho Asparagasm!

Just as the first new shoots reclaim our senses after the long, cold winter we'll be springing a five-course fine dining vegan and gluten-free journey at 'Eats Shoots & Leaves' on Friday 1st March at the seductive White Rabbit Studios in Shoreditch.

Sip welcome 'Snake Eye' cocktails, a sublime infusion of absinthe and jasmine, courtesy of Pernod Absinthe; sup from our European fine dining menu, inspired by the five elemental tastes of the Orient – sweet, sour, salty, bitter and pungent, and sway to the electrogasmic strains of Max Pashm's Swing beats as we evoke the East in vintage Shanghai Deco style. Our fantastic chef du jour, Jason Loveridge, and our creative partners at Disappearing Dining Club will be working from an open kitchen preparing both individual dishes and a sharing-style main course.

With creative input from Lemonade & Laughing Gas expect some good Geisha fortune with prizes for best in show at the Mung Vase make-and-do and, as usual, there will be a surprise performance for your just desserts. Rabbit Hole Vegan Hair design will also be on hand to twirl your tresses into a chignon a la chinois and you can pick up ethical hair products at their pop-up shop for men and women who love to live life carefree.

Featuring an exclusive menu of mock & cocktails hand-mixed by Lefti Christodolou, one of London's finest bar tenders, a selection of vegan-method wines and beers - Running Duck from Stellar Vineyard and Freedom Brewery - as well as biodynamic champagne and organic British bubbles will be served. Come as you are, naturally, but if you like to dress up then that's fine too. Just snake on down in any which way and let us pander to you.

Update 19/2:

Jason Loveridge and the DDC kitchen team will be taking us on a 5-course vegan and gluten-free journey bursting with flavour and suffused with 5 tastes of the Orient - sweet, salty, bitter, sour and pungent.

Following expertly crafted welcome 'Snake Eyes' cocktails, a seductive infusion of jasmine and Pernod Absinthe - or an Asparagasm mocktail for the non-libatious - we will sashay to the tables to enjoy thus, thus, thus, thus & thus.

* Mung bean velouté with a dusting of powdered cep
* Cold pickled celeriac lasagne, pea shoot and micro cress salad
with pea and truffle velouté
* Mapo Tofu with stir-fried pak choi and fragrant jasmine rice
* Green tea and ginger granita
* Bitter chocolate, avocado and chilli terrine with Mandarin sorbet

Loosen belts and braces on after for Max Pashm's electro swing club, drinks and some Booja Booja chocolates at the bar. Book your tickets and climb aboard.

Update 23/2:

Revised menu:

* Mung bean velouté with a dusting of powdered cep
* Cold pickled celeriac lasagne, pea shoot and micro cress salad
drizzled with pea and truffle consommé
* Lightly spiced Mapo Tofu and vegetable pot-au-feu with stir-fried
pak choi and spring greens served with a fragrant jasmine rice
* Green tea and ginger granita
* Bitter chocolate, avocado and chilli terrine with Mandarin sorbet