Crisp lettuce, fried glass noodle, cabbage, shaved cucumber, red onion, bean sprouts, carrot, cherry tomato, spring onion, peanuts and nam jim vinaigrettes
Tropical Salad $19.5
Wild rocket, baby spinach, red onion, fresh pineapple, mango, cherry tomato and chili lime vinaigrettes
SIDES
Garden leaf salad $8
with lemon mustard vinaigrettes
Rocket, cherry tomato, red onion, parmesan, balsamic $8
Green beans $8
with smoked bacon and fish sauce vinaigrettes
Sauteed kale, lemon and toasted almonds $8
Broccolini with garlic mustard vinaigrettes $8
Creamed spinach with cashews $8
Duck fat roast baby potato $8
Miso kumara mash $8
Chipotle slaw $8
Onion rings $8
Free-range fried eggs $2.5
Jim beam bbq sauce $2.5
Horseradish creme fraiche $2.5
Green peppercorn jus $2.5
Date jus $2.5
Shallot red wine jus $2.5
Creamy mushroom sauce $2.5
Chili balado $2.5
DESSERTS
Poached Pear $13
With spiced, glazed, fig and honey gourmet ice cream, pistachio and chocolate sauce
Gourmet Ice Cream $13
Chef flavours of trio kapiti ice cream with marinated berries and caramel sauce
made with tomato paste and homemade relish with tomatoes spinach onions and mushrooms & sweet chili sauce
TOFU SANDWICH
focaccia bread with hummus roasted kumara marinated tofu mixed lettuce tomatoes avocados and parsley dressing
THE VEGE BIG BREAKFAST G/O $17.90
any style eggs, grilled tofu mushrooms grilled tomato vegetarian sausage, homemade hash brown served with toasted focaccia bread
TOFU BURGER V $14.90
grilled tofu mushrooms onions tomatoes avocados, cucumber homemade hummus and green salad on focaccia bread
FALAFEL PITA POCKET V/O $13.90
pita pocket bread filled with green salad falafel, homemade hummus and parsley dressing freshly cut avocados tomatoes, cucumber, and greens, with yogurt or coconut cream on side
OMELETTE $14.90
omelet filled with fried tomatoes mushrooms, spinach, onion, and cheese with toasted five-grain bread >>
FRUIT SALAD $9.50
seasonal fruits served with honey and yogurt
PUMPKIN CORN FRITTERS $13.50
fritters made with corn pumpkin and coriander served with portobello mushrooms and a side green salad