Our menu is exclusively vegetarian and designed to be balanced, nutritious as well as innovative.
Take Away Orders Welcome
Call 03 9347 3848
To assist in your selection, each dish has an indication for a diet that is:
- No Onion or Garlic
ALL ENTRÉE , MAIN AND DESSERT DISHES ARE VEGAN.
Cooked daily from our ever-expanding recipe folio.
SCENT OF GREEN PAPAYA
gluten-free, no onion or garlic
Shredded green papaya tossed with various raw vegetables, roasted cashews, organic tempeh and fresh herbs in a mild chilli and tamarind sauce.
Crusty flatbread:teff flour, red lentil flour, Cajun spice, fresh herbs and coconut water. Dip: black turtle beans, baked beetroot, spices and coconut milk.
Avocado wedges and red capsicums rolled in thin eggplant slices then 'tempura fried’ in a rice batter, served with a jade green sesame coriander puree. A signature dish.
BLUE PEA YAM CAKE
Baked yam cake: yam, blue pea flower (Clitoria ternatea), rice flour, diced vegetables and preserved mustard green
Side: mixed garden greens
Sauce: lemon and baked capsicum red puree
MOOMOO CHESTNUT DUMPLINGS
Filling: fresh Victorian Goldfields chestnust, julienned vegetables, black wood fungus and almond flakes
Soup: miso, black sesame, carrot and sweetcorn
Topping:chilli oil and coriander
Crunchy croquettes consisting of yam, black quinoa, dried turnip, macadamia nuts and diced vegetables. This comes with kimchi, steamed greens, and a mild chilli onion wasabi puree.
LEGENDARY SATAY SHAKAHARI (est. 1978)
Quick-fried skewers of beancurd, seitan, onion and capsicum dressed with a mildly spiced peanut sauce. This dish comes with pickles, blanched greens and turmeric brown rice.
gluten-free option available
Organic Japanese udon noodles, young spinach, mushrooms and bean sprouts in a ginger flower and lemongrass flavoured, mildly spiced coconut stock. This is topped with fried tempeh, tofu, seitan and fresh herbs.
A Malaysian flavoured curry of mixed vegetables cooked in spiced coconut stock with fresh lemongrass, galangal and ginger flower. It comes with an entourage of chickpea masala, turmeric brown rice, mustard fresh pear chutney and pappadam.
SAFFRON TOMATO PILAF
gluten-free, no onion no garlic
Steamed Sella basmati rice (low GI): Tomato, ginger, Parsi mixed spices and saffron threads.
Stew: coconut spiced pesto, eggplant, and red capsicum.
Raita (salad): cucumber, mint and coconut yoghurt
no onion no garlic; served warm
Organic handmade pumpkin and spinach noodles tossed in sesame ginger oil, olive tapenade and mild apple chili sambal.
Topping: Julienned cucumber, cabbage, soy wakame and caramelised walnuts.
Soup: Miso, tofu and swede.
Italian spaghetti pan-tossed in sundried tomato pinenut pesto, baked mushrooms and mixed greens.
Topping: roasted pinenuts and julienned fresh basil
Tofu caramel with crushed pistachio toffee and ginger Melaka (raw coconut sugar) sauce.
SEASONAL FRUIT CRUMBLE
This is baked with nutty short crust topping. The fruit variety changes.
KUEH ASYURA (MALAY FUDGE CAKE)
Mung beans, sweet potatoes, corn, banana and coconut
Sauce: coconut pandan cream
Base: apricot, coconut and pumpkin seeds
Filling: sunflower seeds, orange, blueberries, organic maple syrup and coconut oil
STEAMED CHOCOLATE STRAWBERRY PUDDING
Callebaut chocolate chips, strawberries, flour, coconut oil and coconut sugar
Sauce: Callebaut chocolate sauce and raspberry coulis.
SORBET, OFFERED FLAVOURS VARY
7.0 per scoop.
SOY ICE CREAM
7.0 per scoop.
ORGANIC COCONUT ICE CREAM
8.0 per scoop.