Vegetarian Items (internal)
Chermoula-Rubbed Baked Pumpkin, Chickpea and Lentil Tagine, Salted Lemon, Coconut Yoghurt
VG
GF
NF
Chermoula-rubbed baked pumpkin with chickpea and lentil tagine and coconut yoghurt.
Eggplant Parmigiana, Sugo, Baked Chats
V
GF
NF
CD
Eggplant parmigiana baked with tomato sugo and chats.
Pumpkin Gnocchi, Sage, Pine Nuts, Currants, Burnt Butter, Ricotta
V
NF
CG
CN
CD
Pumpkin gnocchi with sage, pine nuts, currants, burnt butter, and ricotta.
Baked Penne Pasta, Zucchini, Eggplant, Onion, Capsicum, Tomato Sugo, Kalamata Olives, Shaved Parmesan, Pangrattato
V
NF
CG
CD
Baked penne pasta with vegetables, tomato sugo, parmesan, and pangrattato.
Cauliflower Mornay, Almond Crumble, Roast Chats
V
GF
NF
CN
CD
Cauliflower mornay topped with almond crumble and served with roast chats.
Zucchini and Mint Bhaji, Coconut and Saffron-Spiced Rice, Vegan Yoghurt Raita
VG
GF
NF
Zucchini and mint bhaji with coconut and saffron-spiced rice and vegan yoghurt raita.
Manuka Honey–Baked Sweet Potato, Steamed Green Beans, Broccoli, Sherry Vinegar, Almond, Feta
V
GF
NF
CN
CD
Manuka honey–baked sweet potato with greens, almond, and feta.
Spinach and Ricotta German Dumplings, Blue Cheese Cream, Roasted Chestnuts
V
NF
CG
CN
CD
Spinach and ricotta dumplings with blue cheese cream and roasted chestnuts.
Spinach and Cheese Spanakopita, Tzatziki, Lemon and Garlic Roasted Potatoes
V
NF
CG
CD
Spinach and cheese spanakopita with tzatziki and roasted potatoes.
