Staples (every day):

Salt & Vinegar Potato Salad (Dill, Radish, Red onion, potato, Dijon mustard, Mayonnaise, White vinegar)

Seasonal Garden (Snowpea sprouts, Grated carrot, Bean shoots, red cabbage, mixed lettuce & merlot vinaigrette)

Quinoa & Kale Tabouli (Trio of Quinoa, kale, Spanish onion, parsley, fresh tomato, lemon juice, olive oil)

Chickpea (Chickpeas, roast pumpkin, roast pepper, kale, fetta, dried cranberries and olive oil)

Monday:

Cajun Barley & corn – hot or cold (Pearl barley, basil, parsley, corn, red onion, red capsicum, kale & olive oil)

Pesto Pasta & fetta (Pasta, pesto, veg oil, fetta, baby spinach, roast pepper)

Tuesday:

Thai hokkien noodle (Hokkien noodle, wombok, chilli, red and green capsicum, mint, coriander, Spanish onion, julienne carrot, red cabbage, ginger, garlic & soy dressing)

Pulse Salad (Chickpeas, blackbeans, green peas, soy beans, parsley, kale, red cabbage & herbed vinaigrette)

Wednesday:

Roast mushroom & Chilli noodle salad (Swiss brown, shitake, chilli, rice noodles, wombok, red cabbage, red capsicum, thyme, parsley & garlic dressing)

Brown Rice Salad (Brown rice, red capsicum, green capsicum, spring onion, sultanas, pepitas, sunflower seeds and  garlic soy dressing)

Thursday:

Wild bean salad (Soy bean, mung bean, beanshoots, red cabbage & honey soy dressing)

Roast vegetable & cous cous (Eggplant, capsicum, red onion, zucchini, cous cous, pearl barley, kale & a roast tomato & herb dressing)

Friday:

Chef’s surprise

 

*Please note:  Menu selections may vary due to ingredient availability at times throughout the year

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