Entrée
- Black bean tacos with avocado guacamole and carrot salad
- Corn and coriander fritter with tomato salsa, avocado, chili and lime jam
- Forest mushrooms with sautéed melody of mushrooms, celeriac puree and macadamias (GF)
- Risotto pea primavera with asparagus, sugar snap peas and tarragon
- Porcini mushroom risotto with truffle oil
- Avocado and refried bean quesadillas
Mains
- Grilled eggplant parmigiana with tomato sugo, soy béchamel and basil
- Moroccan chickpea tagine with tomato, pumpkin, spices and quinoa
- Vietnamese bowl with noodles, smoked black pepper and garlic broth, crisp seasonal vegetables and fried tofu
- Vegetarian lasagna with corn tortillas and soy béchamel
- Zucchini and lemon linguini with toasted pine nuts
Dessert
- French orange poached pears
- Chocolate dipped fruit and nuts
Canapes
- Sweet corn fritters, avocado guacamole and lime
- Rice paper rolls, hoi sin sauce (GF)
- Fried chickpea falafels, hummus, mint and lemon (GF)
- Saffron and vegan cheese arancini
- Tempura vegetables with sweet and sour sauce
- Baked button mushrooms with soy cheese, semi dried tomatoes and herbs (GF)
- Sweet potato wedges with chickpea hummus
- Roasted patatas bravas with Spanish sauce
- Fried polenta and parmesan cake with semi dried tomatoes and basil cream (GF)
- Potato and mozzarella croquettes
- Pumpkin and sage ravioli, brown butter and pine nuts
- Truffle polenta, grilled field mushroom, watercress
Bowl Bites
- Patatas Bravas (fierce potatoes)
- Mushroom and cranberry ragout crostini
- Vegetarian Nasi Goreng
- Satay tofu with rice, cucumber and red onion
- Loaded fries with vegan cheese and guacamole
- Marinated tofu and slaw sliders with jalapeno poppers
- Tomato and basil bruschetta
- Sweet potato fries with sweet chili and lime sauce
- Mushroom, spinach and shallot quiche in vegan pastry tart
- Mexican rice stuffed capsicums with nutritional yeast crust
- Vegetarian paella
- Moroccan Cous Cous with spiced tofu
- Mushroom, lemon and lentil salad
- French lentil Nicoise salad with grilled asparagus
- Quinoa salad with roasted sweet potato, kale and pesto vinaigrette salad
