Our menu offering exclusively vegetarian dishes cooking with interesting ingredients. They are designed to be balanced, nutritious as well as innovative. To assist in your selections,each dish has an indication for a diet that is

vegan V, non-dairy N-D, and/or gluten-free G-F.

Entrée

SOUP ( V, N-D, G-F )
From our expanding recipe folio                                                                                                 
11.5

BARLEY HIGH FLATBREAD (V, N-D, G-F )
Crusty flatbread made of protein and fibre rich ingredients of organic barley flour, soya bean milk and chopped fresh herbs. This is served with chick pea, tomato and diced vegetable stew. Great for sharing. 
12.5 

                                                                   
AVOCADO MAGIC ( V, N-D, G-F )
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.                        
14.5

ZHEN DE PARCEL (V, N-D, G-F )
5 C's, chia seeds, water chestnuts,celeriac,cabbage and carrot flavoured with asian herbs, filled in paper thin beancurd sheet. The parcel is pan fried and served with a mild ginger chilli sauce with cucumber sprout salad. Chia seed is a protein rich grain. 
14.5                                                                                                                                           

 
MUSHROOM SHINJUKU (V, N-D )
The dish should go well in the hip location of Japan.Hand made dumplings filled with portobello and cup mushrooms. They are poached in a light kombu,pumpkin and white organic miso broth!  

15.5

                                                                                                                             
QUINOA GNOCCHI ( V, N-D, G-F )
Black quinoa ( a high protein grain),rice flour and finely shredded vegetables made into gnocchi triangles.These are pan-seared in mild chilli olive oil with wilted asian greens and a balsamic reduction.                                                                                                            

15.5

MAIN:

SATAY SHAKAHARI ( V, N-D )
Deep fried skewers of beancurd,seitan,onion and capsicum dressed with a mildly spiced peanut
sauce. This dish comes with pickles, blanched greens and turmeric rice. A house classic.   20.5

CROQUETTES OF LOVE ( V, N-D, G-F )
Crunchy patties of steamed mashed yam,potatoes,roasted macadamia nuts, pickled turnips,
diced vegetables and buckwheat.Served with herbal oil tossed greens,kim chee and
a mild lemon and baked red capsicum sauce.                                                                    

20.5

GREEN,GREEN LAKSA ( V, N-D )
Green tea soba noodles (buckwheat/wheat ), spinach and bean sprouts cooked in a Thai krachai ( lesser galangal ) green curry coconut stock. This is topped with a variety of fried tofu, tempeh and fragrant herbs.                                                                                        

20.5

AMARANTH CANNELONI ( V, N-D )
Spinach,leeks, amaranth grain,walnuts and organic soya cheddar flavoured with mixed fresh herbs. The mixture is filled in canneloni tubes and baked with a homemade tomato sauce. This comes with a crisp leaf salad dressed with olive oil basil vinaigrette.                   22.0

COUSCOUS  ARABICAL( V, N-D )
Morrocan couscous cooked with a middle eastern style spice mix and cashew nuts.It is served with chermoula spiced mix flavoured baked vegetables and raw spinach orange salad. Chermoula is traditional morrocan spiced mix
22.0

CURRY AYURVEDA (V,N-D,G-F )
Indian mixed vegetable curry in an Ayurvedic spice mix of fresh turmeric,galangal, lemongrass and fresh curry leaves. This comes with turmeric rice, mango and vegetable pickles, urid black lentil dhall and cassava papadam.                                                          

22.0

SHAOLIN TREASURE ( V, N-D, G-F )The secret of Shaolin monks! Five grain mixed rice cooked with vegetable stock to a risotto like texture. This comes with a bowl of braised turnips,spiced tofu,gingko nuts, beancurd seitan, and bok choy.                              

22.0            
                                                                                                                                        


SALAD:

GREEN SALAD ( V, N-D, G-F )
Tossed with roasted almond flakes, cherry tomatoes and freshly made basil vinaigrette.       
13.5

SALAD SHAKAHARI ( V, N-D, G-F )
Our much loved and unique salad of brown rice, beans,raw and cooked vegetables with an apple peanut dressing.                                                                                                      

15.5 


DESSERT:


DRIED PERSIMMON AND CHERRY PUDDING( DAIRY )
Fruit pudding made of dried persimmon,cherry and figs soaked in brandy. This is served with vanilla custard and blueberry puree.                              
14.5

SEASONAL FRUIT CRUMBLE ( V, N-D )
Fresh and dried fruit stew with a nutty short crust topping. Variety changes.                         14.5                                                                   

CHOCOLATE YOGHURT CHEESECAKE ( DAIRY )                                             
Callebaut Chocolate (finest Belgian ), organic yoghurt and fresh mascaporne cheese mixture filled in a crusty biscuit base.Strawberry, yoghurt and mint raita enhances the flavour.  
14.5

SOY ALMOND PANACOTTA ( V, N-D, G-F )
Melt in your mouth,almond organic soy milk panacotta, fragrant orange coulis and  caramelised almonds.                                                                                                        

14.5

SAGO AND BANANA CHACHA ( V, N-D,G-F )
A warm red rice and sago pudding cooked in gluten free soya milk. served with baked mashed banana. 
14.5

ICE CREAM FRESHLY MADE ( G-F )

4.5 per scoop

SOY ICE CREAM ( V, N-D, G-F )

4.5 per scoop              

All prices are GST inclusive.

CODE: V= Vegan, N-D= Non-dairy, G-F= Gluton Free