Vegetarian Menu

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

Tofu and mushrooms cooked in a mild thai coconut sauce, served with egg noodles and topped with spring onions.

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

Vegetable bangers topped with a roasted pepper and tomato sauce, served with a creamy mustard mash.

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

Chunky, baked Mexican seasoned vegetables served with sour cream and coriander.

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.

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 Bombay potatoes and butter roti, topped with fresh coriander.

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

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

Seasonal vegetables cooked in a creamy mushroom, pepper and mustard sauce, served with herbed white rice and topped with fresh parsley.

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

Spaghetti puttanesca with basil, parmesan, olives, capers and a hint of chilli.

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

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

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

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