The Catering Department

Buttery, petit croissants baked in-house served with a variety of sweet & savoury fillings of your choice.

Our substantial croissant breakfast sandwiches are freshly baked & filled with your choice of premium fillings.

Spiced patatas bravas cup with spiced black beans & mixed green leaves.

Our take on the classic Turkish breakfast; fresh pide bread, sliced vine ripened tomato, cucumber, marinated olives & goats milk feta cheese for the savoury are paired with assorted jams, clotted cream & local honey for something sweeter. Choose to add chargrilled chorizo.

Belgian-style waffles served with Canadian maple syrup, fresh seasonal berries, sweet ricotta cheese & Nutella.

Your choice of creamy vanilla yoghurt or coconut yoghurt with toppings.

A shared selection of your two selected sweet & savoury morning & afternoon tea items. All menu items will be delivered at room temperature.

Gluten-free items would be packaged separately.

This platter includes:

• Tuna Rosetta; Italian tuna with shallot & herb oil, provolone, rocket & aioli (4 Pieces)
• Salami Rosetta; Pork & fennel shaved salami with fresh tomato, olive tapenade, grilled zucchini & rocket (4 Pieces)
• Prosciutto Rosetta; Italian young prosciutto, provolone, red pesto & rocket (4 Pieces)
• Caprese Rosetta; Soft smoked mozzarella, rocket, fresh tomato & pesto (4 Pieces)

Two marinated grilled skewers are served with herb-roasted vegetables, brown rice & fresh lemon.

Served with toasted pine nut & mint salad & truffle oil.

This platter includes:

• 5 Seared scallop nigiri (GF, DF)
• 5 Fresh Thai herb & tofu salad with cucumber (Vegan, GF)
• 5 Prawn nigiri 
• 5 Poached chicken & tarragon baby bon bon slider 
• 5 Free-range egg sando, shiso, sesame paste & fried shallot (V)
• 5 Seared NSW beef, mushroom, truffle & watercress tart  

Delivered cold, ready to eat.

Served with chilli lime dressing.

• Beef & sundried tomato sausages
• Chicken & thyme sausages
• Marinated char-grilled mushrooms
• Fresh hot dog rolls
• Assorted condiments
• Chefs vegetable patch salad
• Seasonal exotic fruit platter

Your menu includes:

• Tequila & lime marinated prawn skewers
• Seared char sui BBQ pork Teppanyaki style Hokkien noddles 
• Korean chilli & soy-marinated grass-fed steak
• Fresh corn riblets with chilli & lime
• Individual baby cos heart Caesar salads
• Brown rice & quinoa tabouleh 
• Fresh seasonal fruit platter 
• Assorted breads & condiments

• Attirachi peralan (lamb curry) (GF) (20% VG) 
• Salt & pepper fish, fresh lime, fried curry leaves & southern spiced coconut dressing (20% VG) 
• Roasted mashed eggplant curry (VG, GF) 
• Chickpea & potato chat
• Steamed basmati rice

• Bacon & chipolata sausages (GF)  
• Baked eggs 
• Roasted tomato (VG, GF) 
• Baked beans (VG)  
• Roasted mushrooms (VG, GF) 
• Breakfast potatoes (VG, GF)  

• Baked eggs with paprika & chilli (GF) 
• Breakfast chipolata sausages (pork) (GF) 
• Bubble & squeak (VG, GF) 
• Baked beans (V, GF) 
• English muffins with buer 

• Baked free-range eggs (GF, DF)
• Chipolata sausages & shortcut bacon (GF)
• Fresh sliced tomato (VG, GF)
• Fresh baby spinach (VG, GF)
• Sliced cheese 
• Potato hash (VG, GF)
• Hollandaise sauce (V)

Main Dishes

• Beef in black bean sauce (DF, GF)
• Honey ‘chicken’ (Vegan)

Side Dishes

• Vegetable fried rice (VG, GF)
• Deep fried money bags sweet chilli sauce (V) (2PP)
• Prawn crackers

Mains

• Slow cooked beef brisket with chimmichurri (GF, DF) 
• Middle Eastern spiced chicken, spiced rice & flat bread with pickles 

Side dishes 

• 1x Charred fennel & roasted sweet potato with verjuice (V, VG, GF) 
• 1x Mac & cheese 

Salad bar choices

• Vegetable patch salad with fresh & blanched vegetables & Greek lemon dressing (V, VG, GF) 

Main Meals

• Traditional beef lasagne
• Vegan meatballs in tomato & shitake sugo (VG)

Sides

• Italian-style tray roasted vegetables (VG)
• Fresh tomato salad (VG)

• Beef lasagne with parmesan 
• Pumpkin gnocchi with rainbow char & cherry tomatoes (V)
• Farm-style roasted vegetables with fresh oregano (Vegan, GF)
• Red cabbage & fresh orange slaw
• Garlic bread

• Belgium waffles 
• Creamy scrambled egg (V) 
• Streaky bacon (GF) 
• Maple syrup 
• Roasted tomatoes   

Main Meals 

• Slow braised chicken legs in house smoked chipotle BBQ sauce (DF) 
• Fried cauliflower, red wine vinegar caramel, red onion & crispy kale (VG) 

Side Dishes

• Winter pasta bake, chard & green peas (V) 
• House potato wedges, fennel salt & sour cream (V)

• Breakfast chicken sausage (GF)
• Baked eggs
• Roasted tomato (VG, GF)
• Baked beans (VG)
• Roasted mushrooms (VG, GF)
• Breakfast potatoes (VG, GF)

• Scrambled eggs with basil & ricotta (GF, V)
• Mini pork breakfast sausages (2PP) (GF)
• Bubble & squeak (VG, GF)
• Sautéed kale with garlic, onion & balsamic (V)
• Sliced fresh tomato with pink salt, eva & rosemary (Vegan, GF)
• Sliced French stick 

• Seeded bagels
• Smoked salmon 
• Shaved roasted ham 
• Sliced tomatoes
• Fresh sliced cucumbers
• Black olives
• Herb cream cheese
• Fresh fruit salad with spearmint & pomegranate pearls
• Mini muffins

Main Dishes

• Brioche burger buns
• Herb infused scrambled eggs
• Shaved double-smoked ham
• Fresh English spinach leaves

Sides

• Sliced fresh tomato with EVOO & pink salt
• Hollandaise sauce

•  Butter chicken
•  Vegetable korma with toasted coconut & crushed toasted cashews (VG, GF)
•  Hyderabad vegetarian samosa with tamarind dressing (1PP)
•  Crispy noodle slaw with dried fruits, chickpeas & mint tamarind dressing

• Char grilled Greek-style lemon chicken (GF)
• Turkish spinach & vegetable pilaf with chic peas & pan-fried eggplant (VG)
• Morrocan cous cous stuffed roasted capsicums with apricot & toasted almonds (VG)
• Classic Greek lemon & oregano salad with marinated feta (V, GF) 
• Smoked eggplant dip with flat bread (VG)

Mains:

• Char grilled chicken with toume (GF)
• Spiced ‘lamb’ tagine with eggplant & chickpea (VG, GF)
• Fattoush salad (VG, GF) (crouton on side)
• Israeli cous cous salad with pumpkin, mint & sheep’s feta (on the side)

Mains

• Char grilled chummi churri chicken tenderloins with lemon. (DF, GF, NF) 
• Roast pumpkin & smashed falafel with ricotta, maple & fresh basil. (GF, NF, V) dairy on the side
• Warm roasted mushroom, shaved red onion, green beans & rocket salad w/ balsamic dressing (DF, GF, NF, VG, V)
• Brown rice. (DF, GF, NF, VG, V)

• Boiled eggs
• Smashed pea
• Bacon
• Citrus & herb infused ricotta
• Snow pea tendrils with roasted peppers, sunflower seeds & pomegranate
• Char grilled sourdough

Main Dishes

• Char grilled chicken with toume
• Spiced ‘lamb’ tagine with eggplant & chickpea (Vegan, GF)

Side Dishes

• Fattoush salad
• Israeli cous cous salad with pumpkin, mint & sheep’s feta

Main Dishes

• Sweet potato & chard frittata (V, GF)
• Roasted mixed mushrooms with caramelised red wine vinegar (Vegan, GF)
• Char-grilled chorizo (GF)

Sides

• Breakfast salad of mixed kale, tomatoes & pepitas with pomegranate molasses (VG, GF)
• Tomato relish
• Sourdough

• Cheddar biscuits (10% GF toast) with butter
• Fried eggs (GF)
• Streaky bacon (GF)
• Collard greens (VG, GF)
• Sweet potato bubble & squeak (GF, VG) 

• Cheddar cheese & thyme topped NSW beef cottage pie
• Honey & rosemary roasted root vegetables (V, GF)
• Rich slow roast onion gravy (GF)
• Grilled broccolini & braised leeks with tarragon (GF, VG)
• Sautéed savoy cabbage with bacon & crushed walnuts (bacon on the side) (GF)

• Chicken 65 drumettes (GF)
• Goan fish curry
• Mixed dahl (VG, GF)
• Fragrant basmati rice 
• Pappadums, raita & mango chutney

• Chilli con carne (GF) (20% VG, GF)
• Smashed garlic potatoes (VG, GF)
• Sour cream, pickled jalapeno, freshly chopped coriander
• Corn chips & guacamole
• White bean pic de gallo (VG, GF) 

• Classic homestyle teriyaki chicken (20% VG)
• Miso zosui (Japanese style risotto) (VG, GF) 
• Wombok shiozuke (lightly fermented cabbage) (VG, GF)
• Japanese-style vegetable frittata with sweet black sesame vinegar dressing (GF, V)
• Takoyaki (1PP)

• Crispy skin chicken, watercress, za’atar roasted heirloom carrots & salsa verde (GF, GF)
• Turmeric roasted cauliflower, toasted almonds, fresh coriander & tomato concasse (VG, GF)
• Roasted asparagus & broad beans pasta, tarragon oil, fresh mint & parmesan (V, GF)
• French potato salad (VG, GF)

DIY bruschetta:

• Smashed avo
• Shaved leg ham
• Boiled eggs (1PP)
• Smoked salmon, fresh lemon & fennel
• Marinated feta & fresh tomato salad (V)
• Char grilled Turkish rolls

Main Dishes

• Duck pad kra pao with green beans (GF, DF)
• Red curry ‘pork’ with lychee & bamboo (GF, Vegan)

Side Dishes

• Curry puffs (V)
• Thai omelette
• Steamed rice

• Earl grey & plum flapjack (V) (10% GF, VG)
• Roasted stone fruit (VG, GF)
• Natural Greek protein yoghurt (GF) (10% VG)
• Mixed grape, strawberry & mint salad
• Mini apple pies

• Pork sausages (GF)
• Crispy bacon
• Creamy scrambled eggs (V, GF)
• Roasted mushrooms (VG, GF)
• Baked beans (GF)
• Roasted tomatoes (VG, GF)
• Turkish rolls

• Filled savoury mini croissant (25% Veg) (1PP)
• Mini mixed muffins
• Warm polenta cake with orange dressing (GF)
• Boiled eggs
• Mixed yoghurt cups (10% VG, GF)

Main Dishes

• Southern hot wings (DF, GF)
• Pulled jackfruit (Vegan, GF)

Side Dishes

• Sweet potato wedges (Vegan, GF)
• Onion rings, slaw & pickles (V)
• Brioche slider rolls

Main Dishes

• French toast (V)
• Creamy scrambled eggs (GF, V)
• Locally smoked maple bacon 
• Warm tomato bruschetta (Vegan, GF)
• Baked button mushrooms (GF)
• Condiments to accompany mains

• French toast with bacon
• Maple syrup
• Berry compote
• Honey Ricotta
• Fresh strawberries
• Toasted pecans
• Scrambled eggs

• Fried eggs
• Crispy bacon
• Roasted potatoes
• Sauteed spinach
• Hollandaise sauce

• Garlic & rosemary pulled shoulder of lamb with kale & baby onions (GF)
• Roasted kipfler potatoes with garlic & parsley (VG, GF)
• Freshly baked Yorkshire pudding
• Minted baby peas (GF, VG) 
• Charred Brussels sprouts with carrots & rosemary (VG, GF)

• Garlic rubbed char-grilled chicken (GF)
• Lebanese style falafel (Vegan)
• Fattoush salad (V)
• Brown rice tabouleh salad (Vegan, GF)
• Dips, Lebanese breads
• Assorted pickles & fresh mint

Main Meals

• Goan lamb curry (GF)
• Nepalese vegan chicken curry (VG, GF)

Sides

• Steamed rice with toasted coconut (VG, GF)
• Samosa chat (V)

• Hand breaded panko crumbed chicken schnitzel (20% Vegan) (Halal)
• House potato wedges with smoked paprika & sour cream (V, GF)
• Traditional Cesar salad with locally smoked bacon & shaved parmesan
• Blanched baby broccolini with fresh herbs, macadamias & cranberries (VG, GF)
• Classic mac + cheese with garlic & parsley crumb (V)

Main Dishes

• Hot dogs with all the trimmings 
• Vegan dogs 

Side Dishes

• Mac & cheese (V)
• Sauerkraut 
• Sauce, shredded cheese, fried onion & jalapeno
• Green slaw

• House hot smoked salmon kedgeree with free-range eggs & fresh lemon
• Portuguese chicken wings with peri peri dressing (GF)
• Roasted kipfler potato salad
• Mixed mushrooms with aged balsamic & quinoa (GF, Vegan)
• Tomato, bocconcini & mint salad with blood orange dressing (V, GF)
• Mixed leaves

Main Dishes

• Baked free-range eggs (V, GF)
• Streaky bacon 
• Roasted baby potatoes (Vegan, GF)
• Italian style baked Swiss brown mushrooms with fresh thyme (Vegan, GF)
• Salt baked Roma tomatoes with fresh torn basil (Vegan, GF)

Side Dishes

• Fresh ricotta with melon & honey (V, GF)
• Rye sourdough

• Italian herb roasted chicken legs (GF)
• Spagheb beef bolognaise sauce
• Penne pasta, roasted vegetable & tomato sugo & salsa verde (VG)
• Garlic bread (V)
• Fresh shopska salad (GF, V)

• Italian roasted chicken with roasted lemons & sage (GF, DF)
• Baked cauliflower with grape tomatoes, capers & garlic (VG, GF)
• Tuscan pasta salad with red pesto & spring vegetables (V)
• Grilled marinated vegetables (VG, GF)
• Rosetta rolls with aioli on the side (VG, DF)

Served with soy sauce, wasabi, fresh lemon & salted edamame beans.

Mak Rolls included flavours:

• Cooked Tuna Mayo
• Cucumber (V)
• Carrot & Avo (V)
• Raw Salmon 
• Chicken Mayo

• Karage chicken with rice wine vinegar and Japanese mayonnaise dipping sauce (20%vg)
• Hamburger steak (gf) (20% vg)
• Lightly pickled vegetables
• Brioche buns
• Vegetarian spring rolls (2pp)
• Japanese style white cabbage slaw with fresh shallots (vg, gf)

• Lamb kofta with mint & cucumber yoghurt
• Za’atar grilled chicken (20% VG) (GF)
• Loaded hummus with crispy onion, braised chickpeas, fresh pomegranate & mint leaves
• Cabbage, falafel & mint salad with toasted walnuts & tamarind yoghurt dressing
• Assorted pickles
• Chopped Turkish bread

• Lamb tagine, oranges & fig (GF, DF)
• Char grilled halloumi broccolini & squash with almonds & fresh lemon (Vegan, GF)
• Mixed bean & fresh herb salad with cucumber & roasted capsicum (Vegan, GF)
• Cuban spiced cous cous with roasted pumpkin & chickpea (DF, Vegan)

• Lemon grass pulled beef (GF)
• Braised broccoli, salt & pepper tofu, sweet chilli dressing & crispy shallots (Vegan, GF)
• Chilled Singapore noodle salad with water chestnut & bamboo (Vegan, GF)
• Pan-fried dumplings with black vinegar (2PP) (V)
• Vegetarian spring rolls (2PP) (V)
• Steamed rice

• Malaysian satay chicken
• Salt & pepper onion ring rice noodle salad (GF)
• Vegetarian spring rolls
• Thai-style vegetarian fried rice
• Retro sliced oranges

• Marinated Vietnamese pork chops (GF, DF)
• Vegan turmeric "fish" on rice noodles with peanuts & herbs (VG)
• Vietnamese herb salad (VG, GF)
• Vietnamese green curry with tofu (VG, GF)

• Massaman beef curry, with kafir lime (GF, DF)
• Thai style vegetarian fried rice with pineapple & Thai basil (VG, GF)
• Mini spring rolls (V)
• Green curry of roasted eggplant & yellow squash (VG, GF)
• Crispy chicken wingettes (GF)

Main Dishes 

• Pulled pork, jackfruit, pico di galo & guacamole
• Soft & hard shells 
• Black beans & rice

Side Dishes 

• Shaved iceberg salad  

• NSW beef brisket with chimichurri
• Crispy squashed chat potatoes with herb & garlic oil (VG)
• Baked Italian style vegetables with thyme & crumbled ricotta (V)
• Caramelized pumpkin with spiced chic peas & semi dried tomatoes (VG)
• Mixed leaf salad with lemon vinaigrette (VG)

Main Dishes

• Nepalese coconut fish curry (GF, DF)
• Aloogoba, potato & cauliflower curry (Vegan, GF)

Side Dishes

• Punjabi samosa with salted yoghurt & tamarind dressing (V) (1PP)
• Chicken 65 drumettes (DF, GF) (1PP)
• Steamed basmati rice (VG, GF)

Main Meals

• Northern lamb hot pot with Szechuan pepper, roasted garlic & chilli (GF) 
• Sweet & sour ‘fish’ (VG)

Sides

• Steamed jasmine rice 
• Mixed Asian greens with mushroom oyster sauce & toasted sesame seeds (VG, GF)

Main Dishes

• Northern lamb hot pot with Szechuan pepper, roasted garlic & chilli (GF)
• Sweet & sour ‘fish’ (Vegan)

Side Dishes

• Steamed jasmine rice (GF, VG)
• Mixed Asian greens with mushroom oyster sauce & toasted sesame seeds (Vegan, GF)

Mains

• Oven-roasted chicken with sumac, pomegranate molasses, chilli & sesame seeds (DF, GF, NF)(Seeds)
• Turmeric roasted cauliflower & potato with minted yoghurt. (GF, NF, V)
• Chickpea, coriander, tomato, red onion & rocket salad with lemon vinaigrette. (DF, GF, NF, VG, V)
• Turkish spiced rice pilaf. (DF, GF, VG, V)(Nuts)

Main Dishes

• Chicken & prawn paella (GF)
• Stuffed eggplant with olives & sundried tomatoes (Vegan, GF)

Side Dishes

• Mediterranean salad with chickpeas (V, GF)
• Spinach & cheese pastries (V)
• Sliced breads

• Pan fried chicken & braised leek gnocchi (20% VG, GF)
• Caramelised pumpkin, garlic crumbs & toasted pumpkin seeds (VG, GF)
• Blanched greens, toasted almond aioli (VG)
• Witlof salad, orange & fresh fennel (VG, GF)

• Pan-fried spam (10% VG)
• Baked eggs (GF)
• Caramelised pineapple rings (GF, VG)
• Potato bun with garlic aioli (V)
• Pineapple & rum chutney
• Fresh sliced tomatoes & cos leaves
• Hashbrowns 

• Pan fried vegetarian gyoza with black vinegar & pickled chilli
• Beef brisket teriyaki soba noodle salad
• Spicy papaya & mango salad with toasted seasame & nim jam (VG)
• Eggplant katsu with Japanese curry sauce & pickled ginger (VG)

• Pats chicken with fresh lemon & herbs (GF)
• Baked Italian vegetables, hard herbs & crumbled ricotta (GF) (10% VG)
• Spinach & ricotta ravioli, parmesan & Napoli sauce (V)
• Stuffed mushrooms (VG, GF)
• Garlic baguette

Main Meals 

• Pats roasted chicken pieces with fresh lemon & thyme  
• Stuffed mushrooms with caramelised onion, brie & herb crumb (V) 

Side Dishes 

• Caramelised pumpkin, garlic crumbs & toasted pumpkin seeds (VG) 
• Charred carrots with tahini & beetroot chips (VG, GF)

Main Dishes

• Penne bolognaise
• Char-grilled chicken breast with thyme, marinated olives & fire-roasted peppers (GF)

Side Dishes

• Roasted vegetable tomato sugo with gluten-free pasta (VG, GF)
• Roasted broccoli, garlic oil & fresh lemon (VG, GF)
• Parmesan cheese, chilli oil

Main Dishes

• Poached chicken with fresh herbs & lemon wedges
• Char grilled whole red peppers, shaved hard tofu & tataki dressing

Side Dishes

• Super green salad with goji berries & toasted almonds (Vegan, GF)
• Roasted mixed vegetables with fresh herbs (Vegan, GF)
• Brown rice with green goddess

Main Dishes

• Poached chicken, house hot smoked salmon & tempeh
• Char grilled whole red peppers, shaved hard tofu & tataki dressing

Sides

• Brown rice with green goddess (Vegan, GF)
• Roasted mixed vegetables with fresh herbs (vegan, GF)
• Super green salad with goji berries & toasted almonds (Vegan, GF)

Main Meals 

• Pan fried pork gyoza with black vinegar & pickled chilli (DF)
• 3 shot chicken with sweet garlic, water chestnuts & baby potatoes

Side Dishes 

• Asian-style greens, oyster sauce & fragrant chilli (VG)
• Sesame noodles, bok choy & toasted sesame seeds (V)

• Pulled pork with black beans & shallot (GF)
• Pulled shitake mushroom with coriander & smoked BBQ sauce (Vegan, GF)
• Pumpkin & goats cheese empanada (1PP) (V)
• Char grilled corn with chilli lime butter (V)
• Pineapple pico de gallo (Vegan)
• Dirty rice (Vegan, GF)
• Mini soft shell taco
• Fresh limes

Main Dishes

• Roast lamb shoulder
• Turmeric roasted cauliflower with walnut & broccoli stuffing (Vegan, GF)

Side Dishes

• Roasted vegetables
• Yorkshire pudding
• Gravy & condiments

Mains

• Roast pork with apple sauce (DF, GF, NF)
• Italian pan-roasted vegetables with herbs & black pepper (DF, GF, NF, VG, V) 
• Zucchini & asparagus salad with pecorino dressing (GF, V)(Nuts)
• Sweet potato & potato mash (GF, NF, V) 

Main Dishes

• Lemon & herb-roasted chicken legs (GF)
• Popcorn ‘chicken’ slaw with toasted pepitas, avocado & citrus dressing (VG, GF)

Side Dishes

• Brown rice & quinoa tabouleh (VG, GF)
• Tasmanian house hot smoked salmon salad (GF)
• Ham, cheese & chutney sliders  

• Roasted potato & sweet potato hash (Vegan, GF)
• Baked eggs
• Roasted chorizo
• Sautéed kale with caramelised onion (Vegan, GF)

Main Meals

• Sugar cured salmon, fresh orange & southern spices (with vegan alternative)
• Cauliflower steaks, turmeric yoghurt & toasted pumpkin seeds (V)

Sides

• Fennel, beets & witlof with toasted walnuts (V)
• Roasted baby potatoes, garlic oil & fresh parsley (V)

Main Dishes

• Seared tuna tataki with light soy & pickled daikon (GF)
• Seared beef tataki with light soy & pickled daikon (GF)
• Chilled agedashi tofu (Vegan, GF)

Side Dishes

• Quinoa & sweet potato salad with green goddess dressing (Vegan, GF)
• Edamame beans
• Seasoned rice

• Shakshuka with baked eggs (V, GF)
• Chorizo (GF)
• Sauteed mushroom with za’atar (Vegan, GF)
• Fresh cucumber, olives, pickled & mint (Vegan, GF)
• Dukkha spiced flat bread

• Shaved potato & goats cheese frittata (V, GF)
• Maple glazed bacon (GF)
• Roasted portobello mushrooms with salsa verde (VG, GF)
• Mini roasted truss tomatoes (VG, GF)
• Warm grain sourdough

• Sliced brisket, northern master stock (GF) (20% pan-fried king oyster mushroom VG)
• Buckwheat soba noodle salad, shallot & enoki mushrooms (VG, GF)
• Snow pea tendril & radish salad
• Pan-fried vegetarian gyoza with black vinegar & pickled chilli (V)

• Slow braised creamy chicken fillets with leeks & white wine (20%) Vegan (GF)
• Smashed chat potatoes with sage & butter (GF) 
• Winter roasted vegetables with rosemary & thyme (VG, GF) 
• Stuffed roast flat mushrooms with brie & caramelised onions (V) 
• Green bean & toasted almond salad with green goddess dressing & fresh herbs (VG, GF)

Main Dishes

• Slow cooked & spiced pulled beef with herb smashed potato & roasted fennel (GF, DF, Chilli)
• Stuffed eggplant with olives & sundried tomatoes (Vegan, GF)

Side Dishes

• Mediterranean brown rice salad with chickpeas (V, GF)
• Spinach & cheese pastries (V) (1PP)

Main Meals

• Southern fried chicken 
• Cajun stuffed peppers (VG, GF, Chilli)

Sides

• Spicy smashed sweet potato with chipotle butter (on the side) (V, GF)
• Collard greens (VG, GF)

Main Dishes

• Spicy pulled beef 
• Pulled shiitake mushrooms (VG, GF)

Side Dishes

• Guacamole, sour cream & fresh condiments 
• Hard & soft shell tacos (GF included)
• Spicy corn riblets (VG, GF)
• Black beans & rice (VG, GF) 

Mains

• Spiced pulled beef (DF, GF, NF)
• Mixed bean chilli with vegan protein (DF, GF, NF, VG, V)

Sides

• Iceberg lettuce, cucumber & alfalfa sprout salad with lime dressing (DF, GF, NF, VG, V)
• Condiments for burritos, large wraps, grated cheese, tomato & corn salsa, guacamole, sour cream
• Black bean rice (DF, GF, NF, VG, V)

Main Dishes

• Sugar-cured salmon, fresh orange & southern spices (with vegan alternative) (GF, DF)
• Cauliflower steaks, turmeric yoghurt & toasted pumpkin seeds (V, GF)

Side Dishes

• Fennel, beets & witlof with toasted walnuts (on the side) (VG, GF)
• Roasted baby potatoes, garlic oil & fresh parsley (VG, GF)

• Sweet potato & chard frittata (V, GF)  
• Roasted mixed mushrooms with caramelised red wine vinegar (Vegan, GF)  
• Fresh tomato & mint salad 
• Breakfast superfood salad with quinoa, grains & seeds (VG, GF) 
• Avocado 
• Green goddess dressing

Mains:

• Tasmanian salmon with braised bok choy & water chestnuts (DF)
• Chilli salt tofu with eggplant & pumpkin relish & sticky soy reduction (DF, VG, V) 
• Cucumber, mint & snowpea tendril salad with chilli & lime dressing (DF, GF, VG, V) 
• Jasmine rice (DF, GF, VG, V)

• Teriyaki chicken
• Vegan katsu curry (VG)
• Mixed sushi with vegan option (GF, DF)
• White Rice (VG, GF)

Main Dishes

• Teriyaki chicken 
• Salt & pepper tofu with sweet & sour gojuchang dressing & fresh shallots (VG, GF)

Side Dishes

• Mixed leaves with pickled radish dressing 
• Zaru soba, chilled buckwheat soba noodles (GF) 
• Red rice with toasted sesame 

Main Dishes

• Teriyaki salmon
• Vegan Mapo tofu (VG)

Side Dishes

• Zara Soba, chilled buckwheat noodles with mixed leaves, edamame beans, pickled radish & goma dressing (VG)
• Rice with toasted sesame (VG, GF)

Main Dishes

• Duck pad kra pao with green beans (GF, DF)
• Red curry ‘pork’ with lychee & bamboo (DF, VG)

Side Dishes

• Curry puffs (V)
• Thai omelette
• Steamed rice

Main Dishes

• Nepalese chicken curry (drumettes) (GF, DF)
• Aloogoba, potato & cauliflower curry (Vegan, GF)

Side Dishes

• Smashed samosa chat
• Steamed basmati rice

•  Traditional beef lasagne with parmesan & chilli oil
•  Eggplant parmigiana (V)
•  Roasted fennel, zucchini & squash with garlic & tarragon oil & toasted almonds (VG, GF)
•  Classic shopska salad (V, GF)
•  Rosetta rolls with house garlic & basil butter on the side

Main Dishes

• Traditional beef lasagne
• Vegan meatballs in tomato & shitake sugo (VG, GF)

Side Dishes

• Italian-style tray roasted vegetables (VG, GF)
• Fresh tomato salad (VG, GF)

Main Meals 

• Cold flat rice noodles, salt & pepper tofu with fresh & fried shallots (GF, VG)
• Eggplant schnitzel kaust curry with pickled ginger & steamed rice (VG)

Side Dishes 

• Asian style greens, oyster sauce & fragrant chilli (VG)
• Shredded cabbage salad, vegetarian dumplings & shaved tofu with black sesame (V)

• Vegetarian frittata (GF)
• Roasted locally smoked bacon
• Salt-baked cherry tomatoes
• Sauteed kale & rainbow chard
• Roasted mixed mushrooms with pomegranate molasses
• Mini rolls with butter

Main Dishes

• Waffles (1PP)
• Crispy bacon
• Baked free-range eggs (2PP)

Side Dishes

• Assorted berries & freshly cut banana with mint (GF, VG)
• Caramelised nuts (VG, GF)
• Maple syrup & fresh ricotta

• Warm banana bread (10% GF)
• Pistachio butter (GF)
• Grilled white peaches (VG, GF)
• Berry compote (VG, GF)
• Toasted granola (VG)
• Coyo (VG, GF)
• Fresh picked mint
• Boiled eggs  

• Warm banana bread (10% GF)
• Maple butter (GF)
• Grilled bananas (VG, GF)
• Berry compote (VG, GF)
• Toasted granola (VG)
• Coyo (VG, GF)
• Fresh picked mint 
• Boiled eggs 

Main Dishes

• Poached chicken, house hot smoked salmon & tempeh
• Super green salad with goji berries & toasted almonds (Vegan, GF)

Side Dishes

• Roasted mixed vegetables with fresh herbs (Vegan, GF)
• Brown rice with green goddess

• Whole free-form breakfast puff pastry tarts (20% V)  
• Breakfast trifle with fresh & poached fruits, smashed lemon polenta cake & vanilla custard
• Warm salad of roasted tomatoes, rainbow chard & herb potato (VG, GF) 
• Chargrilled chicken chorizo   
• Warm brioche rolls with sun-dried tomato butter

• Yaki soba with shredded vegetables & tofu (V, GF)
•  Assorted sushi rolls (6PP) (GF)
•  Vegetarian spring rolls (2PP) (VG, DF)
•  Yakitori chicken skewers (1PP) (20% Vegan) (DF, GF)
•  Edamame with garlic salt (VG, GF)
•  DIY miso soup (VG, GF)

Fresh clean ice bag.

Australian grown, smart accessible wines.

Australian grown, smart accessible wines.

Australian-grown, smart accessible wines.