Vegetarian Menu

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.

Mushroom, chickpea and spinach curry served over basmati and topped with fresh coriander.

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.

Baked brown mushrooms topped with our homemade rocket pesto, served with roasted potatoes and seasonal greens.

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.