Takeaway Menu

PLEASE CALL (02) 9319 6609 TO ORDER

 

SMALL PLATES

Mixed leaf salad w cherry tomatoes, alfalfa sprouts and a sesame dressing – 8.5 (V, GF)

Pappadums w onion jam, spicy salsa & parsley piquant sauce – 8.5 (V, GF )

Kale and salt bush gyoza served with a citrus drizzle – 13.5 (V)

Mini Vietnamese pancakes w chilli radish, crispy tofu skin, king mushroom, fresh herbs and

blood plum sauce – 12.5 (V)

Edamame & coconut moneybags – 13.5 (V, GF version comes in a seaweed wrapper – still cooked in same oil as food containing gluten)

Spring greens of morning glory and green beans wok-fried w chilli and garlic – 12.5 (V, GF)

Steamed leek & ginger dumplings w plum sauce – 12.5 (V)

Green papaya, Asian herbs & toasted peanut salad – 13.5 (V, GF)

 

MEDIUM PLATES

Cajun-spiced potato and chickpea croquettes served with zucchini scrolls, baked red radish and house made seeded mustard – 14.5 (V, GF – still cooked in same oil as food containing gluten)

Korean fried broccolini w sticky sour chilli sauce, toasted coconut, crushed almonds & fresh coriander – 14.5 (V)

Fried zucchini wrapped in shredded filo pastry, served on wilted spinach and tom yum sauce and finished w a tomato salsa – 16.5 (V)

San choy bow w five spice tofu, lotus root, beans, baby corn, lily flowers, peanuts & coriander – 15.5 (V,GF)

Zucchini flowers filled with a beetroot & truffle oil cream, served with wasabi mayo & an apple and walnut salad – 20.5 (V, GF – still cooked in same oil as food containing gluten)

 

LARGE PLATES

Roasted pumpkin and crispy brussel sprouts served w béchamel sauce, frisee salad and a walnut dressing – 18.5 (V, GF – still cooked in same oil as food containing gluten)

Crispy tofu w green papaya, Asian herbs & toasted peanut salad – 16.5 (V, GF – still cooked in same oil as food containing gluten)

Roasted eggplant stuffed w tomato ragout and served w a potato cake, bread crumbs, eggplant chutney and capsicum oil – 18.5 (V, GF)

Naan pocket w crispy enoki mushrooms & grilled haloumi with pickled cabbage, lettuce, fresh herbs & aioli served with beer battered fries & hot salsa – 16.5 (vegan version has removed haloumi and added mushrooms – comes with wasabi mayo instead of aioli)

Roast capsicum stuffed with feta, almond slivers and shallots, finished with a semi-dried tomato salsa – 18.5 (GF)

Eryngii and oyster mushrooms layered w cauliflower puree, shredded zucchini and fresh pasta, finished w basil vinaigrette and toasted pistachio – 19.5 (V)

 

DESSERT

Sweet potato doughnuts w coconut sabayon – 13.5 (V)

Sticky date & banana pudding w salted caramel sauce & yoghurt ice cream – 13.5 (11.5 without ice cream, GF, vegan version changes yoghurt ice cream to coconut ice cream)

Warm chocolate lava cake w fresh berries and caramel sauce – 13.5 (V)