Baked minted brown rice salad garnished with green olives, pomegranate, toasted walnuts and crumbled feta.
Wedges of roasted butternut pumpkin, red onions and capsicum garnished with an avocado corn salsa, and Tamari pumpkin seeds.
Roasted and raw cauliflowerets, freekah radish mint apple and celery garnished with toasted nuts and served with a maple syrup lemon vinaigrette.
Honey roasted carrots, plumped raisins, shredded kale and spiced cashews with a parsley, tahini yoghurt dressing.
Bulgur wheat, cherry tomatoes, preserved lemon and roasted aubergine, mint and yoghurt.
Add one of the following to make a more substantial meal –
Lamb meatballs, Spiced prawns, Gingered pork belly OR Chermoula chicken breast.
The Club Sandwich: layered with chicken, bacon, tomato and lettuce with a homemade mayonnaise, lightly toasted.
A Spinach wrap with a Winter salad : Marinated chickpeas, pickled carrot, tahini yoghurt, shredded radicchio, beetroot, tomato, radish and fresh herbs.
A delicious square of warm Samsun Pide filled with a spicy lamb and cheese filling and served with a Salad fattoush.
Katsu Sando: Panko crumbed slices of brined pork loin, tonkatsu sauce wasabi and Kewpie mayonnaise, a fine shred of white canbbage and soft bread.
Coronation chicken – lightly curried,including sultanas and almonds and garnished with peeled seeded cucumber and a chiﬀonade of iceberg lettuce.