Sticky, balsamic-glazed beetroot and generous drops of creamy goat’s cheese adorn this wholesome yet indulgent bowl: quinoa swirled with caramelised onion, warm kidney beans, fresh rocket, and butternut roasted in Provençal herbs.
Get ready to experience the flavours of Indian-inspired cuisine combined with the textures of a nacho bowl. Crispy poppadoms mingling with lush tandoori lentils, held together with golden melted cheese and dolloped with coriander & hemp infused cottage cheese. Yes please.
Never tried these edible flowers? It’s crunch time! Indigenous to SA, they have a subtle flavour and unique texture. With our tempura twist, they taste like battered prawns: succulent inside and gorgeously crispy outside!
We’re shaking it up with a new take on satay, combining the subtle creaminess of cashew nut butter with the saltiness of tamari and the ping of fresh lime. All flowing over lavish dried apricot, almond, and mint health rice.
Delightful freshness and subtle warmth. Succulent strawberries roasted in honey and spread over baby tomatoes, peas, and nutrient-rich quinoa. Finished with creamy feta cheese, a crunch of artisanal crisps, and a raspberry dressing.
Indulge yourself in this decadent five-star meal of tender butternut steaks covered in a medley of mushrooms and drizzled in miso-soy sauce. Served with a smooth butter bean-mash, charred baby onions and creamy sauteed spinach. No, believe it or not, you haven’t died and gone to heaven!
Healthy, light, wholesome comfort food for the body and soul? On a sparkling spring day? Try to refuse our silky butternut mash on top of quinoa mince that’s been laced with lentils, carrot, spinach and celery, and sprinkles of fresh parsley. Try.
Scrumptious spinach gnocchi, resplendent in a sauce of basil pesto, garlic, lemon zest, cream, and charred broccoli. Finished with Italian-style hard cheese and fresh rocket. Emerald green and fit for a queen!
A true Italian favourite: linguine pasta with basil pesto, garlic, almonds, crème fraîche, and cheese… But this time, the sauce is blended with broccoli and spinach, so you can still get your greens!
Put a spring in your step with this light and bright risotto! Buttery, naturally sweet carrot purée is swirled through a classic risotto of leeks, white wine, lemon, and hard cheese. Finished with creamy pine nuts and fresh parsley.