Vegetarian Menu

Spinach, olive, feta and tomato lasagna, topped with fresh basil and roasted tomatoes.

Ginger, tofu and lemongrass vegetarian ‘meatballs’ balls served in a Thai green coconut sauce, blanched broccoli, beans and cauliflower.

Vegetarian sausage cassoulet made with white wine and tomato sauce, served with a brown rice, smoked olives, feta and fresh basil.

Roasted tomato, butternut and feta risotto, topped with fresh rocket.

Braised chickpea and lentil breyani served with basmati rice and potatoes, topped with a dollop of yoghurt and fresh coriander.

Peri Peri pepper and vegetable skewers served with paprika wedges and creamed spinach.

Fried tofu and pepper pieces covered in a Thai red coconut sauce served with steamed rice and vegetables.

Grilled aubergine, butternut, feta and rocket couscous.

Spaghetti carbonara with egg, cream, parsley and grilled mushrooms.

Durban potato and chickpea curry served with basmati, and topped with Indian pickle and fresh coriander.

Spinach and feta pie, served with sautéed spinach, kale and baby potatoes.

Traditional lentil and bean bobotie served with Malay fried rice and a stewed fruit chutney.

Chilli tofu, sprout and cashew nut stir fry over seasoned egg noodles and vegetables.

Cauliflower and chickpea tikka masala served with with red hot potatoes and butter roti, topped with fresh coriander.

Spaghetti and vegan meatballs, served in a rich tomato sauce and topped with basil and vegan mozzarella.

Veg jerk jambalaya, made with coconut rice, spicy jambalaya sauce, feta, spring onions and basil. A traditional Jamaican dish.

Slowly braised vegetables served with a potato, butternut, and a spinach puree, topped with a fennel slaw and pickled jalapenos.

Asparagus, caramelized onion and mature cheddar quiche served with roasted seasonal vegetables.