Our menu is developed by using seasonal produce and changes with the seasons.
The menu rotates on a weekly basis to assure variety and the freshest ingredients. 

Sample Meals

Basil and spinach crepe, filled with creamy coconut pulled chicken on sesame green beans and butternut
Mexican chilli con carne on zucchini fritters with cheese, guacamole, tomato salsa and sour cream
Pistachio cumin fish on carrot and sweet potato mash with crunchy green vegetables and a tahini dressing
Almond crusted chicken schnitzel on a polenta, sauteed spinach, roasted tomato and aubergine stack with an almond tomato sauce
Laotian beef, mixed vegetable and rice noodle stirfry with shredded omelette
Cajun chicken on baked vegetable latkes with kale, broccoli, carrots and a cashew turmeric sauce
Greek stuffed fish with roasted baby potatoes, roasted rosa tomatoes and mixed peppers
Grilled steak ratatouille with saffron barley and blanched broccoli
Chicken kebabs with peanut satay sauce, egg noodles, asian slaw, corn, coriander and roasted peanuts
Indian salmon curry skewers on coconut brown rice with a shredded cabbage, carrot and beetroot salad

Sample Snacks

Honey ricotta and yoghurt cup with sliced cinnamon banana
Mini mushroom leek frittata
Cookie dough balls
Caprese salad
Paleo chocolate zucchini bread
Devilled pesto egg
Zucchini walnut spice muffin
Morrocan roasted carrot dip with seed crackers
Superfood brownie
Baked siracha chicken spinach fritters