Starters
- Today’s Soup – Served with rustic bread
- Beetroot & Pumpkin Seed Arancini – Served with a rainbow cous cous salad, creamy chickpea hummus and a lovage pesto dressing
Mains
- Aubergine Gratin – Aubergine, garlic and peppers in a sweet & smoky tomato sauce, topped with herb crumb and mozzarella, served with mixed salad and garlic ciabatta
- Vegetable Penang Curry – Pak choi, squash, red onions and peppers in a creamy coconut curry sauce, served with jasmine rice
- Butternut Squash & Chickpea Burger – Breaded burger patty topped with a melted mature Violife slice
- Greens & Grans Salad – Roasted red peppers, grains, lentils, butternut squash and pomegranate seeds on a bed of mixed leaves and baby spinach, tossed in a zesty pineapple & ginger dressing
- Roasted Vegetable Wrap – Roasted butternut squash, peppers and sweet potato, with red cabbage, carrot, quinoa and beetroot hummus in a beetroot & chia seed wrap
Sides
- Seasonal Greens
- Dressed Side Salad
- Triple-Cooked Chips
- Fries
Desserts
- Coconut Milk and Raspberry Ice Cream
Sunday Roast
- Root Vegetable Wellington – Butternut squash, carrot & sweet potato encased in flaky pastry
This information is accurate on 10/01/2025.
