Crunchy oven baked cob with garlic butter
TOMATO BRUSCHETTA | 10.8 (Vegan available)
Cherry tomatoes, fresh basil, bocconcini cheese, red onion & pesto
ARANCINI | 10.8
Mozzarella filled risotto balls served with roasted red capsicum coulis
VEGETABLE SAMOSAS | 10.8 (Vegan)
Indian spiced vegetable filled pastries – served with a duo of tamarind & coriander chutneys
TRIO OF DIPS | 14.8
A trio of our homemade hummus, tzatziki & beetroot dips. Served with fresh ciabatta bread
Cabbage, carrot, spring onion, salted peanuts, fried shallots, coriander, mint & basil with a zesty Thai dressing
MEDITERRANEAN SALAD | 16.8 (Vegan)
Shaved fennel, radish, cherry tomatoes, capers, rocket & Spanish onion with a lemon pepper dressing
LENTIL & SWEET POTATO SALAD | 16.8 (Vegan)
Green lentils, roasted sweet potatoes, chickpeas, baby spinach, cherry tomatoes, spring onion & garlic – drizzled with olive oil & lemon
OVEN-BAKED VEGAN PENNE | 22.8 (Vegan)
Penne with our homemade lentil balls – oven-baked with fresh basil & a rich napoli sauce (with optional bocconcini cheese)
VEGAN CURRY | 19.8 (Vegan)
A mildly spiced curry with potato & a selection of borlotti, red kidney & black eyed beans. Served with jasmine rice & pappadums
MEDITERRANEAN VEGETABLE PANINI | 16.8 (Vegan Available) (Lunch only)
Roasted eggplant, capsicum & mushrooms topped with tomatoes, lettuce onions & cheese on Turkish bread. Served with chips
GRILLED ITALIAN LENTIL PATTIE | 12.8 (Vegan) (Lunch only)
Served with garden salad & homemade tomato relish
With sweet chilli & tomato sauce
ROCKET, BEETROOT & WALNUT SALAD | 9.8
Tossed with feta cheese, walnuts & honey balsamic vinegar
SEASONAL VEGETABLES | 9.8
Sautéed in garlic butter
CREME CARAMEL TART | 11.8
Creamy custard in a vanilla shortbread shell, glazed with caramel & finished with a buttercream flourish and salt caramel & chocolate pearls
STICKY DATE PUDDING | 12.8
Warmed sticky date pudding served with a rich butterscotch sauce
GOLDEN BOMBE | 11.8
Honeycomb & vanilla mousse encased in a milk chocolate shell, finished with a honeycomb cookie crumb
LEMON BAKED CHEESECAKE | 11.8
Baked on a gluten free biscuit crumb & topped with a dollop of cream cheese icing over a tart lemon gel. Finished with a toasted almond garnish
PASSIONFRUIT CHEESECAKE | 11.8
A cold set of white chocolate & passionfruit cheesecake topped with a tangy passionfruit gel on a vanilla coconut biscuit base
APPLE PIE | 12.8
Pure butter shortbread, filled with cinnamon apple & topped with a toffee coated crumble
CARROT CAKE | 11.8
A spiced carrot pudding cake topped with cream cheese frosting, sprinkled with seeds & apricots
DESSERT TASTING PLATE FOR TWO | 29.8
A selection of five miniature desserts for you to sample
CHEESEBOARD | 14.8 ( 1p) / 26.8 ( 2p)
Trio of cheeses – brie, vintage cheddar & blue
HOT & SPICY CRACKER & NUT MIX | 6.8
Middle eastern flavoured mix
CHOCOLATE HONEYBEAR | 3.8
Chocolate & honey bear-hug biscuit with a chocolate heart centre
RASPBERRY YOYO | 3.8
Vanilla melting moments filled with a creamy raspberry filling
LEMON FINGER | 3.8 (Vegan)
Made with the juice of fresh lemons in a vanilla cookie crumb mix. Topped with a tart lemon frosting
FUDGE BROWNIE BAR | 3.8 (Vegan)
Chocolate & walnut fudge brownie, topped with chocolate ganache
GELATO STACK | 6.8
Traditional flavours of chocolate, strawberry & lemon
AFFOGATO | 11.8
Vanilla ice cream with espresso & frangelico