Fresh spinach, massaged kale, roasted beetroot, watercress, cucumber, and sliced avocado. topped with a sprinkle of sliced almonds and mixed seeds, served with our house-made tahini honey soy dressing.
Fresh mix of crisp romaine and rocket, tossed with kalamata olives, white kidney beans, blueberries, sun-dried
tomatoes, cucumber, and red onion. finished with vegan cheddar, a boiled egg, slice lemon and a drizzle of
basilicum dressing, then topped with puffed quinoa and pine nuts
(GF DF , contain nuts)
Seared tuna tataki on brown rice, served with avocado, mango, edamame, red cabbage, pickled ginger, nori,
chiffonade cucumbers and carrots, and with side of house made wasabi mayo and soy sauce.
Ginger-soy marinated mackerel fillet, with marinated spinach and cassava leaves curry on bed of coconut rice,
topped with pickled shallots, coconut cucumber and fermented chili
Chicken and rice, with a hint of Indonesian spice. Honey glazed chicken on kemangi rice with marinated spinach and garlic on the top. Simple and clean.
Boneless chicken skewers grilled on the open flame served with delicious secret sate sauce and brown rice topped with pickled shallots, coriander, and fermented chilli.