our Chef's Choice Menu is updated daily

Let us do the work for you! Simply leave it to our Chef's Choice option where our chefs will create the perfect balanced menu based on other orders for the day & what's in season. A wide variety of delicious items, aimed at our corporate clients, but suitable for any event. It's sustainable, delicious, and a surprise - what more could you want!?

Check out today's menus below. Click the button to order.


Monday 8 April

Morning/ Afternoon tea
Cake and doughnut selection 
Rocket and cheese scones
Canape steamed marble buns: curried egg (VG); and/or kasundi vegetable (VN)
Lavosh: Prosciutto and fig with balsamic onion (GF); and/or blue cheese and fig (GF, VG)
Tarts: Smoked chicken and tarragon; and/or potato and balsamic onion (VG)
Biscuits and bliss balls (VG)
Savory pinwheels

Lunch
Roll: Chicken cranberry and Camembert; nad/or Hummus, cauliflower, tzatziki and curry leaf (VG)
Salad: Brown rice miso nourish bowl with teriyaki chicken and broccoli (GF); and/or  teriyaki tofu (VG, GF)
Savoury:  Spinach and feta tarts topped with kale and harissa (VG)
Fruit platter (VN, GF)
Sweet: Selection of summer slices (VG)

Canapes
Vegan oyster mushroom rosti (GF, VN)
Spinach feta fritters with dill and halloumi (GF, VG)
Yorkshire puds with rare beef and horseradish
Smoked chicken and tarragon pies
Steamed buns (DF) w thai chicken; and/or Vegetable curry (VN)
Selection of fish spoons (GF) Ceviche, and sesame fish with wasabi and ponzu

 

Tuesday 9 April

Morning tea
Donuts and cakes: Chocolate caramel popcorn; and/or Orange almond (g/f) and/or Apple crumble
Savoury muffins: Smoked brinza, harissa and dill
Selection of club sandwiches: Turmeric hummus, cauliflower rocket and kasundi (VN); and/or Chilli chicken and mint
Rosti vegan oyster mushroom with bean purée 
Selection of sweets: Snickers biscuits (GF); and/or Bliss balls (GF, VN); and/or Berry cheesecake with compote and white chocolate shards

Lunch
Roll: Homemade rolls with Harissa chicken garlic aioli and dukkah; and/or Egg, avocado, feta and dukkah (VG)
Salad: Spiced cauliflower, spinach sprout salad with chickpea's and black rice & yoghurt dressing (GF, VG) some (VN) by request
Savoury: Cajun chicken skewers with chipotle aioli and fresh tomato and avocado salsa (DF); and/or Mexican bean burritos with fresh tomato and avocado salsa (vege)
Fruit platter (VN, GF)
Sweet: Selection of summer slices (VG)

Partner's Lunch sharing plates
Salmon served on brown rice with peanuts and kale topped with sesame pickled ginger and coriander (GF)
Chilli and lime Asian slaw with mung beans and Thai basil
Spiced cauliflower, spinach sprout salad with chickpea's and black rice & yoghurt dressing (GF/VG) can be (VN) by request
Kasundi pumpkin and eggplant tart topped with fried curry leaves and pomegranates (vegan)
Orange & almond Mediterranean cakes (GF); and Berry and white chocolate cheesecakes

 

Wednesday 10 April

Morning tea
Cake and/or doughnut selection (VG): Spiced coffee (vegan); and/or Plum and almond; and/or Apricot and white chocolate 
Rocket and cheese scones; & Rosemary Parmesan and feta madeleines (VG)
Lavosh (GF): Hummus cauliflower and fries curry leaf (VN); Smoked salmon and dill cream cheese; Blue cheese fig and prosciutto 
Potato rosti (GF): Truffled mushroom and bean (VN, GF); and Smoked chicken and tarragon (GF, DF)
Filled steamed buns: Ham, cheese, pickle and mustard; and/or Pumpkin beetroot satay (VG)
​Mini Chocolate eclairs (VG)

Lunch
Roll: Beef and horseradish; and/or Kasundi pumpkin (VG)
Salad: Summer meekong noodle salad with sticky pork (DF); and/or Rice noodle with sticky tofu and Thai basil (GF, VN)
Savoury: Flatbreads with hummus, lamb, tzatziki and curry leaves; and/or Hummus,Cauliflower, tzatziki and curry leaves (VG)
Fruit platter (VN, GF)
Sweet: Selection of summer slices (VG)

Thursday 11 April

Morning tea
Selection of cakes and donuts (VG)
Rocket and cheese scones (VG)
Pork and fennel sausage rolls
Lavosh (GF) w Salmon and dill topped with crispy capers; and/or Fig, blue cheese and prosciutto 
Clubs: Classic curried egg and rocket (VG, DF)

Lunch
Roll: Bao buns with Thai green chicken and Asian slaw (DF); and/or Hoisin vegetables and Asian slaw (VG)
Salad: Classic canape chicken and bacon Caesar salad
Savoury: Burritos with spinach bean and cheese topped with tomato and avocado 
Fruit platter (VN, GF)
Sweet: Selection of summer slices (VG)

Canapes
Smoked chicken and tarragon potato rosti topped with pomegranate & micro radish (GF)
Yorkshire puds rare beef, blue cheese, quince & horseradish
Pani puri with vegan curry, tamarind date chutney & fried curry leaf (VN)
Pear and blue cheese tarts (VG)
Fish spoons (GF, DF): Ceviche; and Seaweed, wasabi and kewpie
Steamed charcoal marble buns: Bahn mi

Friday 8 April

Breakfast 
Mini everything bagels with Smoked salmon and dill cream cheese; and/or bacon tomato and avocado
Croissants with Bacon, Swiss cheese, pickle and tomato jam
Burrito : Mexican bean, egg and cheese topped with tomato and avocado (VG)
Hashbrowns (GF): Scrambled egg and chorizo sausage with harissa and herbs
Coconut almond chia pots with mango passion fruit and mint salsa (VG, GF)

Morning tea
Caramel popcorn donuts and/or Plum and almond cakes
Selection of savory scones and muffins
Lavosh (GF): Smoked salmon, dill cream cheese and crispy caper; and/or Blue cheese, fig and prosciutto 
Flatbreads: Hummus, lamb tzatziki and fried curry leaf and pomegranate; and/or Hummus, cauliflower, fried curry leaf and pomegranate (VG)

Lunch
Rolls: Chicken harissa and rocket; and/or Eggplant and roasted peppers (VG)
Salad: Green bean and edamame pearl barley salad with oyster mushrooms and an orange miso dressing (GF, VG)
Savoury: Classic canape bacon and egg pie
Fruit platter (VN, GF)
Sweet: Selection of summer slices (VG)

Partner's lunch / Shared plates

Seared salmon served on brown rice with peanuts and kale topped with sesame pickled ginger and coriander (GF); and/or Vegan version with burnt orange miso tofu (GF, VN)
Chilli and lime Asian slaw with mung beans and Thai basil (VG)
Rice noodle salad with kaffir lime and sticky pork (GF)
Kasundi pumpkin and eggplant tart topped with fried curry leaves and pomegranates (VN)
Mini cakes selection: Rochere, and Chocolate raspberry vegan
Flatbreads: Hummus lamb tzatziki and fried curry leaf; and/or Hummus, Cauliflower (VN)