This is our full 4-week spring menu, running from August to October! We update the weekly menu on Wednesday afternoon to keep things fresh, so that you never have to order the same old thing, week in and week out. And of course, we LOVE feedback, so tell us what's great and what's not to your taste!


Week one

Week two

Week three

Week four

Cottage pie – braised beef mince, peas and carrots, with golden brown mash topping, served with greens

Bulgogi beef bowl with steamed rice, carrot, zucchini and snowpeas

Beef and bacon meatloaf, sweet potato mash and greens

Tomato-braised osso bucco on soft polenta with parmesan and greens

Lamb kofta, roasted sweet potato with dukkah, chickpeas, greens and mint yoghurt

Pork and lemongrass meatballs with stir-fry zucchini, bok choi, snowpeas and crunchy noodles.

Lamb and rosemary sausage roll with golden puff pastry, served with roasted pumpkin, peas and greens


Pork and fennel meatballs braised in tomato sugo with eggplant, penne and greens

Chicken and mushroom pie with mash and greens

Grilled chicken breast with almond pesto, sweet potato mash and broccoli.

Lemon chicken with broccoli, snowpeas and cashews

Satay chicken with zucchini, red capsicum and egg noodles

Sesame crusted tuna fillet with brown rice, zucchini and greens.

Fish and chips – grilled salmon fillet, sweet potato wedges and greens.

Teriyaki salmon, snow peas and greens, with black sesame and brown rice

Tuna and sweet potato patties with harissa, sweet corn and greens.

Baked sweet potato with braised kidney beans, roasted capsicum and spiced yoghurt

Zucchini and sweetcorn patties with greens and mint yoghurt.

Eggplant katsu curry – Japanese style mild curry with panko-crumbed eggplant, served with sweet potato, bok choi and basmati rice

Pumpkin and spinach lasagne with cheesy béchamel sauce.

Mushroom and spinach frittata

Roasted capsicum and zucchini frittata

Pumpkin and chickpea frittata

Sweet potato and broccoli frittata

Spinach, roasted red capsicum and pinenut risotto

Risotto Milanese with saffron, greens and peas

Roasted pumpkin and pinenut risotto.

Roasted fennel, garlic and lemon risotto

If there's anything you'd like to see on the next menu in October 2017 (it sounds so far away!), or a particular favourite you want us to keep on permanently, please let us know!