Menu
Roasted cauliflower, chick pea, caramelised onion, chopped herbs and pistachio salad with tahini dressing (DF) (GF) (V)
Smoked trout, kipfler potato, shredded red cabbage, asparagus and edamame with a horseradish cream dressing (GF)
Gluten-free grain salad with green olives, capers, cranberries and shredded roast chicken (DF) (GF)
Asian-style vegan slaw with kimchi, lime and ginger dressing (DF) (GF) (V)
Vermicelli with shiitake, pickled carrots and daikon, wombok and crushed peanuts (DF) (GF) (V)
Broccoli, sautéed leek, chopped egg, radicchio and pine nuts with a seeded mustard and light mayo dressing (DF) (GF) (VG)
Herbed baked ricotta with roasted vegetables and Salsa Verde (GF) (VG)
Kale Caesar salad with garlic fried croutons, crispy bacon and free range egg wedges