Sample Menu

We can accommodate most dietary requirements within a plant based cuisine

Humble Breakfast

Porridge or kitchari, condiments i.e. nuts, seeds, stewed fruit,  seasonal fruit platter, smoothie, fresh juice or warm drink

Abundant Breakfast

Homemade muesli or porridge, coconut yoghurt/chia pudding, local bread including GF, homemade spreads & dips, plant mylks, seasonal fruit platter, smoothie or fresh juice - plus one hot meal (changes daily): eg.  scrambled tofu, shakshuka, poha (Indian breakfast), moong dhal pancakes with chutney, corn fritters, buckwheat pancakes


Black bean burgers, coleslaw, sauerkraut, pickled beetroot, quinoa & spiralized zucchini salad

Corn & kaffir lime fritters, glass noodles with fresh herbs, coco lime drizzle, shredded cabbage sprouted mung beans with lemongrass tofu, orange mint ginger dressing

Buddha Bowl: brown & black rice, baked ginger sesame tofu, pickled cucumber, carrot, sprouts, nori plus miso soup

Winter root vegetable bake with cauliflower cashew bechamel sauce & miso Brazil nut parmesan, quinoa lentil & balsamic roasted tomatoes, rocket pear pecan salad

Fattoush salad pomegranate dressing, dukkah roasted pumpkin, turmeric roasted purple sweet potato quinoa, beetroot hummus, sumac spiced chickpeas

Potato zucchini frittata, broccoli roast pumpkin tofu sesame salad, green goddess salad

Thai basil tofu larb, garlic sauté veg, honey ginger carrots, flat rice noodles, coco peanut drizzle

Dinner includes dessert

Thai green curry, coconut brown rice, acar acar, green papaya salad/sambal

Nut roast, mushroom gravy, mashed sweet potato, steamed vegetables

Indian veg & beluga lentil curry, lemon rice, greens & toasted cashews, date & coconut chutney, beetroot raita  

Mexican beans, Spanish rice, guacamole, mango salsa, chipotle corn wheels, cashew cream  

Moroccan spiced tagine with apricots, giant couscous, greens with herby tahini dressing, roasted dukkha carrots 

Tamarind eggplant dhal, aloo gobi, millet with fresh herbs & toasted coconut, buttered steamed veg, cucumber raita

Shepherds pie, honey balsamic roasted beets, sautéed rainbow chard, zucchini & toasted almonds, creamy avocado dressing 

Pasta with home-made tomato sauce and walnut “mince”, mixed leaves with raw veggies, herby glazed radishes, roasted turmeric chickpeas with date & mustard dressing.

Vegetable subji, cauliflower rice with toasted seeds, mung dhal, beetroot fennel & mint salad, chutney

Eggplant moussaka, Greek style butter beans, spinach and “fetta” pie, Greek salad, tzatziki


Choc fudge cake, healthy banana & date cake activated grain chocolate cake, chai spiced carrot cake, Mexican brownie, Seasonal fruit crumble with whipped coco cream, sticky date, persian love cake, zesty citrus & ginger cake, raw treats – rose cardamon, snickers, choc-mint, cherry ripe

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