Char grilled Vegetable Stack
layers of char grilled egg plant, courgette, red capsicum and artichoke topped with a puff pastry lid and served with a roasted capsicum coulis and lemon butter sauce

Portobello Mushrooms
stuffed with kikorangi blue and pecan nuts on a tomato and basil salsa

Halloumi, Mushroom and Red Capsicum Kebab
served on a wild rocket and pine nut salad

Greek Filo Parcel
Feta, Olives, Sun Dried Tomato and Basil wrapped in Filo leaves served with a green bean and balsamic salad

Butternut Tagliatelle
Fresh Tagliatelle tossed with butternut squash and roasted almonds in a white wine, parmesan and chive cream sauce, topped with crumbled feta

Kumara Rosti
topped with Caponata, goats cheese and basil leaves

Vegetable Strudel
Roasted pumpkin, truffle oil drizzled courgettes and chargrilled capsicum rolled in filo leaves and served with a cherry tomato salsa

Blue Cheese, Rocket and Pear Salad
dressed with lemon juice and extra virgin olive oil and sprinkled with walnuts

Rosemary Falafels
With Parmesan chips and an egg plant and smoked garlic dip