fully vegan / innovative cooking / sustainable / fermentation / seasonal produce
Hispi Cabbage Thai Curry
Peaso butter basted hispi cabbage in red curry sauce, served with black rice, pineapple and coriander.
Quinoa Tempeh Burger
Little Green tempeh burger, seared and glazed with a mix of shoyu, a secret sauce and plant based butter. Served in a home made bun with burger sauce, cheese, gem lettuce, tomato & house pickle. Served with miso buttered potatoes and pesto mayonnaise.
Sourdough French Toast
White sourdough dipped in a sweet cinnamon batter and pan fried. Topped with caramelised pineapple, almonds, apricots, mint and whipped cream.