organic raw
dinner menu
november 2013
first course $12
beetroot and chia cracker served with spiralled zucchini in plant based cream
or
silver beet wrap stuffed with sunflower pate
second course $20
teriyaki non stir fry vegetables, served with nut balls
or
lasagna (layer of thin sliced zucchini, marinara sauce, cashew cream and carrot mince)
side salad $9
sprouted tasmanian quinoa and vegetable couscous
or
or baby spinach, orange and cultured macadamia fetta
dessert $10
peanut and cacao cup topped with cacao cream and candied jungle peanuts
or
macadamia and banana cream cake
or $46 for three course meal with a side salad
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