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Beef flank served medium rare with pickled daikon, radish, and tonkatsu sauce.

Sliced chicken breast with pickled onion, crisp freekeh, chermoula, and coconut yoghurt.

Torched tuna with seaweed slaw, furikake, and gochujang mayo.

Kingfish pastrami with shaved fennel, basil, olives, and tomato vinaigrette.

Baked and torched purple cauliflower with chestnut cream, sage, raisin, and lemon brown butter.

Grilled halloumi with za’atar, pickled pumpkin, pomegranate, and mint salad.

Thrice-cooked kipflers finished with rosemary salt.

Potato salad with ranch-style dressing.

Roasted chats with balsamic and parmesan.

Roasted zucchini and asparagus with toasted almond, whipped feta, and za’atar.

Broccoli and pea greens with herbs, pepitas, and sherry vinaigrette.

Roasted honey carrots with wilted kale, apricot, and almond.

Charred cos salad with corn, avocado, ranch dressing, and chives.

Rockmelon and prosciutto salad with feta, rocket, and pickled onion.

Cherry heirloom tomatoes with burrata, balsamic glaze, almond, and mint.

Our Mixed Cannoli Box offers a classic Italian sweet option designed for sharing at meetings, office celebrations and catered...

Banana bread served with whipped vanilla butter, berry jam and chocolate cream.

Cannoli filled with pistachio and white chocolate cream.

Cannoli finished with chocolate crumb and chocolate mouse.

English muffin with egg, hash brown, spinach, caramelised onion and tasty cheese.

Pomodoro Tart, Cherry Tomato, Basil, Bocconcini, Olives,

Dubai Chocolate Filled Easter Eggs, Kataifi Pastry, Pistachio, White Chocolate & Dark Chocolate