Vegetarian – Vegan Menu

GARLIC BREAD  |  9.8
Oven-baked cob loaf with garlic butter

HOT OLIVES  |  9.8 
Kalamata olives marinated in garlic, chilli & rosemary – served with sliced sour dough (med-hot spiced) (vegan)

ARANCINI (3)  |  9.8
Panko-parmesan crumbed risotto balls filled with mushrooms, pumpkin & mozzarella, served on napoli with basil aioli

BRUSCHETTA  |  14.8 
Slice of sour dough topped with sunflower seed & basil pesto, roasted pumpkin, our toasted nut & seed sprinkle with goats cheese (v) or vegan feta (vegan)

SATAY  |  14.8 
Turmeric spiced tofu with Malaysian style satay sauce & jasmine rice  (moderately spiced) (vegan)

SOFT-SHELLED TACOS (2)  |  14.8 
Pulled jackfruit served on white corn tortillas topped with slaw, coriander, jalapeno aioli & mexican spices (moderately spiced)  (vegan)

FALAFELS (3)  |  9.8
Spinach, mint & chickpea falafels with coconut yoghurt whipped tahini (vegan)

SEOUL BOWL  |  24.8 
Korean style gochujang baked tempeh with kimchi, shitake mushrooms, wilted baby spinach, ginger & kaffir lime infused brown rice, coriander, pickled cucumber & carrot & our fermented chilli & soy dressing (vegan)

THAI BOWL   |  24.8
Fried cauliflower, Thai style slaw, tofu, cherry tomatoes, peanuts, fried shallots, sweet potato glass noodles & zesty Thai dressing.  (moderately spiced) (vegan)

GNOCCHI PRIMEVERA   |  22.8 
Potato gnocchi with roasted pumpkin, pine nuts, mushrooms, spinach & peas, simmered in a creamy pesto sauce & topped with parmesan (v)
(please be aware that not all olives will be pitted)

BANGKOK GREEN CURRY  |  24.8 
Siam style green curry of tofu, zucchini, mushrooms, capsicum, broccolini & peas – served with jasmine rice (med to hot spiced) (vegan)

PEAR, PARMESAN & ROCKET  |  9.8
With candied pecans

CHIPS |  6.8 (vegan)

PASSIONFRUIT LEMON SLICE | 7.8
Made with fresh lemon juice in a gluten free cookie crumb mix, topped with a passionfruit butter frosting (gf) (v)

RASPBERRY APPLE CRUMBLE | 7.8
Raspberry, apple and almondine topped with a brown sugar crumble

CHOCOLATE LAMINGTON | 7.8
An ol’ Aussie favorite. Jam filled vanilla pound cake, choc dipped and coated in shredded coconut

VEGAN FUDGE BROWNIE | 9.8
Chocolate & walnut fudge slice topped with a chocolate ganache (v+)

CHOC CHIP & SMARTIES COOKIE | 4.8

STICKY DATE PUDDING | 13.8
Warmed sticky date pudding served with a rich butterscotch sauce & cream (v)

NEW YORK CHEESECAKE | 12.8
A traditional New York cheesecake topped with a berry compote (gf) (v)

LEMON MERINGUE PIE | 12.8
All butter shortbread base filled with a creamy lemon curd and topped with a marshmallowy Italian meringue (gf) (v)

CHOC NUTTY CAKE  |  14.8
A warmed flourless chocolate cake topped with chocolate ganache, peanut butter frosting & toppped with salted peanuts. Served with vegan/gluten free ice cream (gf) (v+)

CHOCOLATE or STRAWBERRY SUNDAE  |  8.8
Vanilla ice cream, topping, whipped cream & wafer

AFFOGATO  |  12.8
Vanilla ice cream with espresso & frangelico