The Vegetarian menu – luscious, healthy and satisfying
Starters
Vietnamese rice paper roll with coleslaw & lime-coriander dipping sauce Vegetarian samosa served w/ tamarind dipping sauce & red coconut salsa drizzle Pea and potato bunda pakoras served w/ coconut mint chutney
Spinach, shiitake and prawn dumplings w/ a chilli-miso dressing
Indonesian spring rolls served w/ a coconut, peanut & coriander sauce
Root vegetable tempura served w/ basil aioli drizzle
Butter bean pureé with dukkah & shaved eggs
Zucchini and halloumi fritters served with lemon mayo
Cauliflower besan fritters served w/ yoghurt mint sauce
Byron Bay tempeh fingers served w/ sambal
Labanah served with olives, pistachio & oregano
Beetroot & sumac yoghurt tartar
Polenta crisps w/ avocado and yoghurt dip
Corn fritters served with homemade tomato sauce, rocket & avocado
Main Buffet
Broad beans, chickpeas & grilled halloumi served w/ pepper coulis Cinnamon & cardamon scented pilaf with puy lentils & caramelised onion Kale, zucchini & fetta spiral filo tart
Gluten free vegetarian quiche with goat fetta
Shaved cabbage, brussels sprouts salad w/ walnuts & goat cheese
Baby rocket, Persian fetta, pinenuts and slow-roasted cherry tomatoes Roasted baby beetroot, puy lentils, dill and goat cheese salad
Charred tofu with seaweed, ginger and roasted carrot salad
Roasted root vegetables in salsa verde
Baked spelt served w/ roasted red pepper & garden herbs
Char-grilled polenta served w/ mushrooms and chives
Fennel, pumpkin and aubergine tagine