This menu is vegetarian, vegan and gluten free
Roasted Kumara and Hazelnut with Roasted Asparagus, Candied Beetroot,
Mustard Cherries, Springfield Greens and LSA Loaf with Lemon and Dill Hummus
Portobello Mushroom with Roasted Cauliflower and “Mozzarella” Crumble,
Rainbow Chard, White Bean and Tomato Saffron Ragout
Accompanied with
Pumpkin Puree
Slender Stem Broccoli with Lemon Infused Olive Oil
Apple and Ginger Crumble Cake
with Raisin and Thyme Compote and Vanilla Whipped Coconut Cream