Vegetarian

Locally made nut-free toffee caramel crunch slice. 2 pieces per serve. 

A classic sponge cake coated in chocolate and coconut.2 pieces per serve.

Mushroom medley sautéed in wattleseed oil, paired with chives and homemade vegan aioli.2 pieces per serving. 

Indigenous play on traditional rice paper rolls. Filled with succulent meat, seafood or pickled veggies with fresh herbs, salad...

Made in-house, chia pots with fresh seasonal fruits with lemon myrtle syrup. 1 pot per serve.

Vegetarian frittata with roast pumpkin, red pepper, parmigiano, thyme and bush tomato relish.2 pieces per serve.

Vegetarian pies served with bush-inspired tomato bush sauce.2 pieces per serve.

Roast dukkah cauliflower, tri-colour quinoa, granola crunch, zucchini noddle and chive lime dressing.1 portion per...