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.
Baked layered mushrooms cooked in tomato herb sauce with pasta and light coconut bechamel topping.
Stir fried egg noodles with crunchy vegetables and tofu chuncks in a sweet and sour garlic & chili sauce.
Sweet potatoes and shiitake mushrooms and thick noodles in a curried coconut milk, lemongrass and lime gravy. Topped with mango salsa.
Rice paper rolls filled with crunchy vegetables and thin noodles. Served with papaya & peanut salad and homemade sweet chili.
With a black harricot bean patty, avocado, honey mustard dressing and homemade pickles. Served with hand cut double-fried potatoes.
Sushi rice seasoned with yuzu, nori seaweed, “chuna”, mango & carrot slaw and grilled tofu. Topped with mirin soy cream and a side of wasabi.
Indonesian stir fry with crunchy vegetables in a lightly spiced peanut sauce. Served with basmati rice.
Indian spiced vegetable balls in a creamy tomato gravy. Served with basmati rice.
Baked artichoke hearts, cherry tomatoes, leeks and fennel bulbs and potatoes with fresh thyme, white wine and extra virgin olive oil.
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.