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Our menu offering exclusively vegetarian dishes cooking with interesting ingredients. They are designed to be balanced, nutritious as well as innovative. To assist in your selections, each dish has an indication for a diet that is
vegan V, non-dairy N-D, no onion or garlic NO O-G and/or gluten-free G-F.
entrée
SOUP ( V, N-D, G-F )
From our expanding recipe folio
11.5
KERABU ( V, N-D, G-F )
A warm tossed salad of French green lentils, watercress (or pea cress), walnuts, fennel slices, beetroot slices and Goji berries in a wasabi chilli onion dressing topped with organic kale crisps.
14.5
AVOCADO MAGIC ( V, N-D, G-F )
Avocado wedges and red capsicums rolled in thin eggplant slices then 'tempura' fried in a rice batter, served with a jade green sesame coriander puree. A signature dish.
14.5
RASAM MASA LISTA ( V, N-D, G-F )
Crusty flat bread of cornmeal and lentil besan flour with fresh curry leaves. This dish comes with a rasam of mixed vegetables and urid dhal.
14.5
PARCEL XIAO XIAO ( V, N-D, G-F, NO O-G )
A pan-fried parcel wrapped in a beancurd sheet of kohlrabi, oyster mushrooms, water chestnuts, mixed vegetables and chia seeds. This dish comes with seaweed and pea-sprout salad and a ponzu sauce.
15.5
SCENT OF GREEN PAPAYA ( V, N-D, G-F, NO O-G )
Well known for its medicinal qualities, shredded green papaya is tossed with various raw vegetables, roasted cashews, organic tempeh and fresh herbs in a mild chilli and tamarind sauce.
15.5
mains
SATAY SHAKAHARI ( V, N-D )
Deep fried skewers of beancurd,seitan,onion and capsicum dressed with a mildly spiced peanut sauce. This dish comes with pickles, blanched greens and turmeric rice. A house classic.
20.5
CROQUETTES CASSAVA ( V, N-D, G-F )
Crunchy patties of steamed cassava, yam, potatoes,roasted macadamia nuts and high-protein black quinoa. Served with steamed greens, kim chee and a mild lemongrass capsicum sauce.
20.5
LAKSA HEBAT ( V, N-D )
Organic Japanese udon noodles, young spinach, mushrooms and bean sprouts in a ginger flower and lemongrass flavoured, midly spiced coconut stock. This is topped with fried tempeh, tofu, seitan and fresh herbs.
20.5
LINGUINE AMORE ( V, N-D, G-F )
BiAglut gluten-free linguine from Italy pan-tossed in basil almond pesto together with seasonal greens (asparagus, green kale etc.). Topped with shredded soy cheese, crushed roasted almond silvers and fresh basil.
22.0
ZENYAKU ( V, N-D, G-F, NO O-G )
Pearly rice braised with ginger portobello and cup mushrooms, flavoured with organic soy. Served with steamed Asian greens and wakame, daikon tofu salad.
22.0
INDIAN RED CURRY ( V, N-D, G-F )
Indian mixed vegetable curry in a red spice mix of fresh turmeric, various Aryuvedic spices and fresh curry leaves. This comes with turmeric rice, chutney cucumber pickles, yellow split pea dhal and papadam.
22.0
MOROCCAN MEMORY ( V, N-D )
Couscous cooked with sun-dried tomatoes, Moroccan spices and fresh herbs. This is served with an assortment of seasonal vegetables and black olives, recapturing the flavours of Fez!
22.0
salad
GREEN SALAD ( V, N-D, G-F )
Tossed with roasted almond flakes, cherry tomatoes and freshly made basil vinaigrette.
13.5
SALAD SHAKAHARI ( V, N-D, G-F )
Our much loved and unique salad of brown rice, beans,raw and cooked vegetables with an apple peanut dressing.
15.5
dessert
PULUT MANGO (V, N-D)
Red rice and goji berries pudding cooked in pandan flavoured coconut cream. It is topped with caramelised fresh mango.
12.5
SEASONAL FRUIT CRUMBLE ( V, N-D )
Baked with nutty short crust topping. The fruit variety changes.
14.5
CHOCOLATE YOGHURT CHEESECAKE ( DAIRY )
Belgian Callebaut chocolate, mascarpone and organic cheesecake filled in a crusty biscuit base. Comes with a strawberry mint raita.
14.5
MEDJOOL DATE AND DRIED CHERRY PUDDING ( dairy )
Brandy macerated Medjool date and dried cherry pudding for the festive season. Served with palm sugar cream sauce
14.5
ICE CREAM FRESHLY MADE ( G-F )
4.5 per scoop
SOY ICE CREAM ( V, N-D, G-F )
4.5 per scoop
All prices are GST inclusive.
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