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OVEN-BAKED SCHNITZEL WITH CAULIFLOWER CHEESE MASH & SAUERKRAUT
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LENTIL & PORCINI RAGU
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APPLE & TURMERIC CRUMBLE
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VIETNAMESE LEMONGRASS & CHICKEN SAUSAGE CURRY
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SLOW-COOKED SHEPHERD’S PIE WITH MISO MASH
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STEAMED TUATUA WITH CREME FRAICHE CURRY SAUCE
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TUATUA FRITTERS WITH SEAWEED MAYONNAISE
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HOT PIPI & TOFU SOUP
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BAKED CLAMS WITH POTATO, PORK & CHORIZO FLAVOURS
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MONKFISH KEBABS WITH THAI NOODLE SALAD
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