Main Entrees

Green Tea Pesto Basted Grouper Fillet

"On brown rice risotto cake and foamy coconut basil sauce"

Braised Marinated Organic Chicken

"With sweet potato, sautéed spring vegetables and date chili jam"

Roasted Free Range Duck

"Wrapped in banana leaves, pandan steamed rice, boiled vegetable salad with turmeric shallot sauce"

Simply Grilled Tuna Loin

"With sweet corn, mushroom, bok choy, cous cous and olive ginger sauce"

Red Lentil & Spinach Pie

"With almond potato and vegetable jus"

Vegetable Stir Fry

"With firm tofu, torch ginger and vegetable essence"

Rice Paper Roll

"Filled with curried mango, tofu, mixed lettuce, cilantro pesto and tomato "

Tofu & Shredded Chicken Frittata

"With new potato and puttanesca sauce "

Baked Herb Wild Mushroom & Cheese

"In capsicum cup resting on fava beans, baby carrots, horenzo and mashed red potatoes with pine nut emulsion"