Current seasonal salads

Served from 11am

Warm beetroot, chorizo and Goats Cheese Salad 

Orange and Balsamic Beetroot with pan-fried chorizo served with a creamed Goats cheese with caraway seeds, finished with spiced chickpeas (cumin, garam masala and coriander) and a beetroot vinaigrette. 



Toasted Cauliflower, Almond and Feta salad 

Toasted cauliflower with flaked almonds and crumbled feta, served on a bed of rocket quinoa and green lentils finished with a sweet mustard sauce. 



Breakfast & Brunch


Chef’s Selection