Veggie Republic

Served with a crisp citrus salad

Vegan chicken with garlic pilau rice, chapati and kachumba salad

Served with cumin carrots on a bed of white bean puree with garlic greens and harissa potatoes

Served with garlic and rosemary roasted potatoes, root vegetable puree, seasonal vegetables and a red wine gravy

Topped with vegan Parmesan

Served with rice and greens

With vegan chicken

Served with parsnips 3 ways and a celeriac puree with curly kale and miso glaze

With sundried tomatoes, miso tahini and batata harra potatoes

Slow cooked in marinara and served on a spaghetti nest with pesto drizzle

Known as chaat bombs filled with a spiced chickpea and potato filling on a shot glass of refreshing coriander and mint water

Crostinis topped with guac, coriander and our ceviche made with marinated oyster mushrooms finished with fresh jalapeños

Herby polenta topped with a green and black olive tapenade

Vegan chicken in rice paper,greens, beans, corn, guac

Served on a crostini with Asian pea and Japanese mayo

Mini samosas with chickpeas, red onion, tomato, Indian chutneys and a pink rose flavoured spiced yoghurt with edible rose petals and sev

Cambodian grilled mini corn

Mini pizza bites-red pepper, artichoke, rocket, “mozzarella “

With a whipped feta and balsamic reduction

With pickled veg and gochuang aioli

Filled with rice noodles, tofu, vegetables and drizzled with a Thai sweet chilli dressing

With a green pesto and lemon dip

Served with cucumber, spring onion and hoi sin sauce

Vegetable pakoras

Mini smashed new potatoes served with our bravas sauce and garlic aioli

With rice vermicelli and pickled cucumber

Served on a toasted sourdough, a mix of tomatoes with a hint of garlic and basil finished with a fig balsamic reduction

With feta, spinach, red onion and balsamic reduction

With lemon aioli

Mince vegan pork in a siu mai pastry served with chilli or soy dipping sauce

Sushi rice filled with vegan chicken and vegan oyster sauce with spring onions and chillies (optional)

With tomatoes, cucumber, red onion and capers in a zesty vinaigrette with fresh basil

Vegan meringue, berries and cream

Served with custard

Served with cream

Italian strawberry meringue finished with hulled strawberries and edible rose petals

Saffron and cardamom infused pears with a Darjeeling infused cream and tea syrup

Mango and yogurt

Served with chocolate sauce dip