The variety of food available is extensive. Beef Lasagne, Moussaka, Vegetable Stack, Chicken Spinach & Sweet Potato, Spanakopita (Greek Spinach & Cheese Pie), Mexican Stack, Sicilian Stack (Eggplant layered with a fresh tomato sauce), Vegetable Frittata, Thai Fish Cakes, Fresh Crab Cakes, Pumpkin Sage and Risotto Cakes ……the list goes on.

Chicken Spinach & Sweet Potato Stack

Poached chicken breast sliced, grilled sweet potato seasoned with garam marsala spice, spinach, béchamel sauce and grated cheeses layered between filo pastry topped with herbs and baked.

SPANAKOPTA (Greek Spinach & Cheese Pie)

Fetta, ricotta and grated tasty cheese combined with spinach, eggs, nutmeg, dill, lemon rind and seasonings encased in layers of filo pastry, topped with roasted sesame seeds and slowly baked till golden brown.

Vegetable Stack

Layers of freshly cooked carrots, zucchinis, cauliflower and broccoli with fresh Napoli Sauce, grated cheeses, seasonings encased with filo pastry and baked to perfection.

Beef Lasagne

Rich beef sauce made with Napoli sauce (reduction of tomatoes, onions, wine, herbs and seasonings), ground beef, carrots, red wine, onions, garlic and seasonings cooked for 2 hours.

Béchamel sauce made with full cream milk, cloves, bay leaves, onion and nutmeg.

Fresh lasagne sheets topped with layers of beef sauce, béchamel sauce and cheeses and finished with cream and chopped parsley then baked till golden brown.


Aromatic blend of ginger, garlic, lemon grass, kaffir lime leaves, coriander, chilli and seasonings cooked with diced onions and celery in coconut oil then layered with roasted red capsicums, sliced chicken breasts, cream, grated cheese and tortilla breads . The stack it topped off with sliced shallots and melting cheese and grilled till melted.

Mexican Stack

A combination of spicy beef mince flavoured with fresh coriander, chilli and garlic. Topped with carrots, onion, celery cooked in coconut oil enhanced with coriander, fennel and cumin seeds roasted then crushed, pinto beans, refried beans and corn. These layers are between tortilla breads topped with a spicy tomato, sriracha, red wine and brown sugar sauce. The stack is served with avocado, sour cream and shallots.

Pumpkin, Sage & Risotto Cakes

Cooked risotto rice, pumpkin, caramelised onions, fresh sage leaves, sundried tomatoes, sliced shallots, garlic, parsley salt and pepper combined then deep fried and served with cream cheese, sundried tomato and fresh sage leaves.


A blend of kaffir lime leaves, coriander, thai basil, thai mint, ginger, garlic, fish sauce, lime juice, chilli and lemon grass mixed with fish, potato and eggs.  The mix is then shaped and doubled crumbed with panko crumbs and fried.  The cakes are finally garnished with cream cheese, shallots, pickled ginger and lemon.

Vegetable Frittata

Potato, pumpkin and sweet potato steamed then grilled in butter and seasonings till golden brown.  The cooked vegetables are placed in an oven pan with grated cheese, roasted red peppers, zucchini, asparagus, and seasonings and covered with a cream and egg mixture.  The frittata is then baked covered till set.

Benedict Bagel

Traditional boiled bagels filled with bacon, soft fried free range egg, cheese and spinach heated, then topped with fresh in house  hollandaise sauce.

Crab Cakes

Fresh crab blended with rice, sweet chilli sauce, oyster sauce, sliced shallot, pickled ginger, mayonnaise and seasonings then shaped and coated in panko crumbs and deep fried.  Served with whipped cream cheese, lime and ginger – delicious!

Kale Pie

Oven proof pan lined with in house short crust pastry filled with blanched kale, golden eschalots, wine, garlic, currants, cheese and eggs.  The filled pie is baked till set and served with either beetroot chutney or tomato chutney.