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Entrée

  • Vegan antipasto boards

 

Main 

  • Eggplant cannelloni with ricotta, pine nuts, lemon, home made sugo
  • Ricotta ravioli with burnt butter, walnuts, crispy sage and lemon

 

Sides

  • Roast potatoes with lemon and sage
  • Roast carrots with smoked yoghurt, pomegranate (vegan option available)
  • Chargrilled broccolini with lemon and chilli dressing and sourdough crumbs
  • Caprese salad

 

Salad

  •  Italian slaw with cabbage, fennel, peas, mint, parsley, parmesan, lemon and chilli

 

Sweets

  • Vegan chocolate and raspberry brownie
  • Messy pav with lemon curd, double cream, passionfruit and dehydrated mandarins
  • Salted caramel tarts with cacoa nibs
  • Individual chocolate mousse in wafer cones