Delicious little fritters bursting with flavour, served with our beetroot raita. The perfect vegan entree or light meal.

Trio of finely sliced cabbage with charred sweet corn, jalapenos ,quinoa, fresh dill and parsley Apple cider vinegar, maple and sour cream dressing

A simple but delicious salad that showcases beautiful spring Asparagus, drizzled with local honey and toasted hazelnuts. Serve with BBQ chicken.

Crispy little corn cakes spiked with fresh kaffir lime from our garden. Served with our Macadamia satay and Davidson plum sweet chili sauce

Delicious GF vegetable fritters with tones of fennel, aniseed myrtle and pepperberry. Creamy halloumi with roasted red onion and pumpkin and beetroot.

The perfect side to any curry we believe a curry isn't complete without some roti to clean the bowl with - all our roti breads are vegan

Nothing we do here in the yam kitchen is ordinary even our rice has a unique touch - this blend is a mix of basmati, quinoa and medium grain, infused with fenugreek, coconut and turmeric.

Our plant based version of tzatziki, goes well with our vegan ginger and tofu fritters and is a must have, versatile condiment for vegans. creamy and loaded with flavour it can be used as a yogurt replacement or delicious on it's own with crackers.

A lighter and healthier alternative to rice, cooked with coconut and pandan.

Tart, sweet and delicious loaded with lemon curd and topped with coconut - if lemon butter and teacake had a love child this could be it.

A delicious little lunch or dinner treat, creamy egg bake with smoky bacon, artichokes, cauliflower and parmesan topped with caramelised onion and encased in flakey pastry.

Marinated Chicken in buttermilk and dill results in a melt in your mouth breast coated in our unique Zeally Bay sourdough crumb with wattleseed, salt bush and pepita dukkah sprinkled with Australian sumac and Davidson plum powder

Seasonal roast vegetables and feta layered in a rich tomato sauce with capers, olives and fresh basil, topped with our signature lemon myrtle bechamel, Meredith's goats' cheese and Otway walnuts.

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.

A deep velvety coconut broth with warm spice tones of wattle seed, cinnamon and star anise bound with Nambucca macadamia nuts. Topped with a confit duck leg and sweet lychees.

Slow cooked beef in a sticky sweet and sour classic Rendang sauce spiked with lemon myrtle leaves and pepperberry, topped with green beans, sweet potato, coconut and chilli sambal