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lunch and dinner

Chermoula-baked barramundi
Roasted asparagus, tomato, olive, garlic and lemon
BUCKWHEAT NOODLES, MISO-ROASTED PUMPKIN & UMEBOSHI PLUM SALAD
SWEET POTATO WEDGES WITH ALMOND & CHILLI DUKKAH
ZA’ATAR CHICKEN WITH CAULIFLOWER RICE, RAISIN & PINE NUT STUFFING
Fig, pomegranate, radicchio, orange & feta salad
Kale bowl with quinoa, fermented vegetables, wakame and avocado
Sweet and Sour Fermented Vegetables
Mushroom and buckwheat risotto