Steamed and then charred fresh new season corn with chipotle butter, lime zest finished with manchego cheese

A creamy cauliflower puree, layered through potatoes baked with gruyere cheese finished with Zeally Bay sourdough crumb. The perfect side to winter casseroles and hot pots

Crayfish in a apple cider dressing with cos boats filled with bacon crisps , parmesan, in a baby brioche with anchovy and lemon Myrtle aioli

Summer roast veg salad with pomegranate jewels, roasted walnuts , grilled halloumi, mint citrus honey dressing

potatoes tossed in saffron aioli with polski pickles, egg, speck, salt bush . a old classic with an ancient twist

These GF, vegan fritters are packed with flavor to kick your Mexican dinner off . Served with our chipotle aioli

A gorgeous green salad with green beans, kale, broccoli and leeks with a miso tahini dressing.

Our most popular vegan family meal - a plant based take on a Greek classic, roasted eggplant and sweet potato layered with a rich puy lentil, Otway walnut and tomato sauce. Topped with a more - ish creamy cashew nut cheese sauce and sprinkled with vegan parmesan, pepitas and rosemary. We have many meat eaters put their hands up for this as their preferred meat free weekly meal option.

Beautiful red peppers filled with all the beautiful things a summer harvest brings. A risotto filling with Cherry toms, roast eggplant, soft danish feta, olives and fresh basil. The perfect festive table piece for vegetarians.

Buttermilk marinated free range chicken breasts , stuffed with a garlic and lemon myrtle butter, in a Zeally Bay sourdough crumb .

These classic smoked fish patties are old school with a modern twist, loaded with flavour, peas, potato and cabbage, gluten free and crumbed in a lemon myrtle quinoa - served with our house made caper and dill tartare. These make the perfect lil taste sensation to start your Easter feast.

A delectable house made harissa with Hibiscus flowers, caraway , Kashmiri chillis ..blended with tomatoes and fish stock . Fresh portarlington mussels goats curd and fresh dill. serve with crusty bread and a crispy salad for the perfect mid week meal

A decadent treat, Australian scallops, ocean trout, prawns and white fish lasagne with roast fennel, leeks and creamy lemon myrtle Bechamel.

A slow cooked saffron , tomato, roast pepper and paprika sauce , finished with house made fish stock . Poached mussels, clams, fresh white fish of the day, ocean trout and prawns .

Australian seafood in a mustard cream with capers, leeks and fresh herbs with an aioli mash .

Whole red onions roasted till soft and stuffed with bacon, thyme olive oil and parmesan, very more - ish and deluxe addition to your festive offerings.

YAM DAISY trifle with fresh stone fruit, Davidson plumb jelly…. Vanilla custard and fresh water creek sponge soaked in french monks congac ..Dom benadictine Customer supplies bowl

A beautiful vegan centerpiece for your Christmas lunch . Stuffed with raisins, pinenuts, sourdough, cashew cheese, cacon and buckwheat . Trussed with fresh currants and holy. Glazed with maple olive oil and garlic.

A delicious twist on this classic dish .. a crunchy Pav with a gooey centre flavoured with lemon myrtle , topped with fresh cherries and raspberries finished wattle seed and dark chocolate.

Ham steaks glazed with finger lime maramlade Surrounded by little buttermilk corn fritters with a maple pepperberry glaze A favorite at our Christmas table .

This greek classic is a delicious slow cooked lamb sauce, layered with roast eggplant and topped with a creamy mash topped with grated halloumi and oregano to finish.

Choose any combination of three of our 2 condiments and one of our Christmas Quandong and pepper jam ... what we call our native cranberry sauce. Nestled in beautiful Christmas paper with banksia pods infused with Eucalyptus and Lemon myrtle oil. Sample jars x3 of native spices . The perfect little gift for $60