Muffin of the Day

Mixed berry and peach

Breakfast (7am – 11am)

Steel-cut oats with cranberries and apricots, brown sugar on the side

Two eggs, peameal bacon, toast, fresh homemade jam and fruit

Homemade fruit and nut granola, tart Greek yogurt and fruit compote

Homemade pancakes with Vader’s maple syrup

Lunch (11:30 to close)

Sweet potato and pear puree

Vegetable and bean soup

Hummos, warm pita and olives

Mixed bean and vegetable chili, served with a sundried tomato and cheddar biscuit

Tall Poppy Café spinach falafel wrap with lemony tahini sauce

Spicy bean burrito topped with cheddar and sour cream, served with salad

Warm brie, garlic, fig, apple and pita

Eggplant caponata served on toated bread with herbed cream cheese

Dinner (5:30 – 9:00)

Hearty Fall beef stew with carrots, potatoes and peas, served on basmati with garden greens

Bombay style chicken with red split lentils, served with rice and fresh County veg

Fettuccine tossed in a fresh heirloom tomato sauce and garlic, topped with fresh parmesan

Garden vegetable stack, served with quinoa and a tart tomato caper sauce