Vegetarian Menu

Spaghetti with vegetarian meat-free ‘meatballs’ in a spicy tomato sauce topped with fresh basil and parmesan.

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

Slowly cooked Mexican vegetable stew served with a potato, butternut, and a spinach puree, topped with a fennel and red cabbage slaw.

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

Roasted tomato, olive, cream cheese penne, topped with fresh basil and spring onion.

Aubergine, green beans and tofu braised in aromatic Thai spices and coconut milk, served with jasmine rice, coriander and toasted almonds.

Moroccan aubergine skewers over roasted country vegetables topped with a crumbling of feta and served with a wedge of lemon, harissa and toasted seeds.

Spicy tofu, broccoli, kimchi and egg fried rice, served with spring onions, green beans and sliced basil.

Grilled mushroom skewers smothered in a three pepper sauce served with roasted baby potatoes and seasonal greens.

Cape Malay cauliflower and butter bean curry served with basmati rice and a cumin and coriander salsa, topped with fresh coriander.

Mixed vegetables in a tomato and olive sauce, served over penne and topped with mozzarella and fresh basil.

Tandoori style aubergine & mushroom curry served with Bombay potatoes and cumin roasted cauliflower.

Vegetarian Greek meatballs, roasted seasonal vegetables, pan fried olives and feta served with tzatziki and a pita.

Tofu, peanuts, rice noodles and greens in a pad Thai sauce, topped with sprouts.

Wild mushroom risotto made with fresh butter, cream and exotic mixed mushrooms topped with freshly grated parmesan.

Butter chickpea and aubergine curry with basmati rice, topped with fresh coriander and crispy onion sprinkles, served with a fresh tomato sambal.

Sweet potato, kale and mozzarella pie served with seasonal roasted vegetables.

Chunky vegetable Cacciatore with olives, peppers and brown rice, topped with fresh basil.

Mushroom, tofu, broccoli, cabbage and sprouts in a fresh Teriyaki sauce, served with vermicelli rice noodle, topped with toasted sesame seeds.

Vegetables braised in a Madras style masala, served with basmati and cucucumber raita, topped with fresh coriander.

Traditional potato gnocchi topped with an arrabiatta sauce, sautéed spinach, aspargaus, olives, roasted tomatoes and capers, topped with shaved parmesan and fresh basil.

Seasoned egg noodles with roasted sesame tofu, steamed broccoli and green beans, red cabbage, sprouts, spring onions, roasted peanut sauce and coriander V Too replace spinach and feta chicken.

Mexican vegetarian chilli con carne made with a spicy salsa rice, topped cheddar cheese, fresh coriander and sour cream.

Sauteed Mexican style vegetable stuffed peppers with mozzarella and sides.