Toasted baguette topped with chopped tomato and a Cretan herb & almond pesto.
Crunchy pastries filled with Indian spiced vegetables. Served with tangy mango chutney.
Middle eastern spiced falafels, served with grilled pita bread and a tahini & lemon sauce.
Crunchy corn “chips” topped with creamy avocado puree and beetroot chutney.
Marinated oyster mushrooms coated with a crunchy panko batter.
Roasted sweet potato slices topped with cashew puree and a cherry tomato & caper caponata.
Steamed shiitake mushroom & tofu wontons, served in an umami broth with fresh herbs.
Guacamole/Red Hummus/Baba Ghanoush/ Tzatziki/Beetroot Chutney. Served with pita bread.
Twice fried hand-cut potatoes, served with homemade tartar.
Large and nutritious salad with a an array of flavours and textures.
Roasted beetroots and carrots, pear slices, crushed hazelnuts and a light gorgonzola dressing.
Seasonal greens, cranberries, crumbled feta, toasted almond slivers with sumac and apple dressing.
Tomato, cucumber, onion, local goat’s cheese, fresh herbs and Cretan rusk crumble.
Cracked wheat and tri-color quinoa with fresh herbs, cherry tomatoes and a citrus vinaigrette.
Shredded cabbage and carrots spiced with simmering oil and sweet & sour spices. Topped with crushed cashews.
Shredded beets, carrots and haloumi cheese patty with a light horse radish sauce. Served with hand cut double-fried potatoes.
Moroccan baked chickpeas, potatoes, okra and green olives with spiced carrot relish. Served with herby cous cous.
Sushi rice seasoned with yuzu, nori seaweed, “chuna”, mango & carrot slaw and grilled tofu. Topped with mirin soy cream and a side of wasabi.
Vegetables in a spicy coconut, cashew, galangal and ginger gravy. Served with basmati rice.
Indian spiced puréed spinach with haloumi cheese cubes. Served with curry leaf spiced basmati rice.
Portobello, oyster and porcini mushrooms with a creamy parmesan sauce and fresh thyme.
Thai stir fried rice noodles with tofu, egg scramble, crunchy vegetables & smashed peanuts. Served with sweet chilli sauce and lime.
Indonesian stir fry with crunchy vegetables in a lightly spiced peanut sauce. Served with basmati rice.
Creme brulee with toasted pistachio nuts.
Lemon Curd Cheesecake
Biscuit base, salted caramel cream and a thin layer of chocolate.
Carrot and pineapple cake with coconut frosting.