Vibrant Plant Based Eating
About Palm Greens
Kali and Memby opened Palm Greens three years ago with the mission to create sustainable, consciously sourced delicious plant based food. Always vibrant and flavour forward drawing on inspiration from our travels, which is reflected in the…
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Why we love Palm Greens
It's truly remarkable flavours Kali comes up with!
Loved by Togather member
CANAPES & BOWL FOOD
Sample Menu - choose canapes and bowl food for a lighter bite at your event or private parties. Canapes Seasonal Mexican tostada bites Mushroom toasts with aioli and pickled mustard seed Sambal tempeh with peanut crumb, achar pickle Pistachio falafel with tahini, pickle Roast beet quesadillas Hanoi tofu with dill and crispy shallot Sweet - Tahini chocolate fudge Hazelnut butter brownies Bowl Food Sri Lankan beet curry, coconut, kale, curry leaf Black rice broccoli pilaf, pistachio herb salad Marinated roast cauliflower, rainbow beets, herbed yoghurt Seasonal squash, tahini, winter fattoush Oyster mushroom tempura, wasabi aioli, furikake Sweet- Pear pecan crumble, vanilla cream Matcha mousse shots
Casual grazing table Dips, crudité, in house crackers (Smoky hummus, beet pesto, tapenade) Kaffir lime & ginger cashews Carrot lox & rye Wild rice lettuce cups, whipped tahini, pomegranate Marinated mushrooms with fresh bread Caramelised onion tart Fresh fruit, stuffed dates
3 COURSE DINNER
Sit down dinner, options to add canapes and make this tailor this menu for your party. Menu 1 Beet chaat with carrot raita, crispy curry leaf, puffed rice ~ Roast cauliflower with cascabel tahini, winter squash and seeni sambol Wild rice, massaged kale, lime pickles ~ Chocolate hibiscus tart Menu 2 Roast baby carrot, spelt, sage panagratto ~ Baked celeriac, sweet potato, miso glazed roast onion Shaved sprout and hazelnut salad, beluga lentils ~ Passionfruit cheesecake
LUNCH - CORPORATE/ PRE PACKED INDIVIDUAL OR PLATTER
Please see the image for our menu.
Canapés Mushroom walnut pate toasts Rainbow beet ricotta tacos Endive white bean aioli Gravalax rye bites Caramelised onion tarts Starter Baked polenta with truffle mix mushroom Main Salt baked celeriac with beet puree. Seasonal squash with shaved sprout and maple chestnut salad Confit garlic roast potatoes Chilli sprouting broccoli Dessert Chocolate pecan tart