Wholesome Selections

Breakfast

Eggless omelette with a choice of fillings, including spinach, tomato, mushrooms and peppers
Coconut pancake served with rhubarb and raspberry compote with lime syrup
Cashew and vanilla cream with maple syrup, granola and dried fruits
Tomato bruschetta with charred avocado seasoned with thyme and sea salt, olive oil pearls

Starters

Aubergine tartare beetroot and capers, with pickled carrots and a mustard seed emulsion
Thyme roasted heirloom tomatoes tatin with sesame biscuit, balsamic reduction and olive oil pearls
Duo of green asparagus (blanched and grilled) marinated black radish, saffron cashew cream and vegetable chips
Spinach and butternut rice ravioli topped with pine nuts, fried onions, micro cress and almond coconut cream

Main Courses

Oven - roasted cauliflower with grilled aubergine, pomegranate seeds, sundried tomatoes and chimichurri sauce
Jackfruit stew tender braised vegetables, red onion petals and a lime infused sweet potato purée
Grilled celery steak wild mushroom risotto, roasted carrots, and a vegetable demi glaze with truffle oil
Roasted aubergine with tofu bolognese, raw and cooked green asparagus, piquillo pepper coulis

Desserts

Coconut lime entremet served with lime pineapple coulis
Vanilla bavarois with strawberry compote and lemon crumble
Banana and blackcurrant financier pumpkin seed biscuit, mango compote and passion fruit mousse
Pecan and macadamia crunch red berry compote, raspberry mousse and vanilla bavarois