Sample fall and winter menus

A sample of our earthy, warming fall and winter menus. Root vegetables, slow cooked soups and stews are featured with wild foraged mushrooms and lots of braised greens with robust spices.

Breakfast

Roobios Chai with sprouted almond mylk

Gingered rice pudding with sprouted pralined pecans

Hard boiled eggs

Pumpkin chia toasties with almond butter

Stone fruit compote with Tree Island Yogurt

Lunch

Roasted Squash and apple soup

Garlic rosemary pizza with caramelized onions, Chanterelle mushrooms and peppers

Kale Caesar salad with gluten-free croutons

Dinner

Coconut curry with cauliflower and yams

Madras lentils

Red jasmine rice

Mixed greens with maple balsamicdressing

Apple rhubarb fig chutney

Smoked raita 

Pappadums

Dessert

Rhubarb pear and ginger crisp with whipped coconut cream