Vegetarian platter fillers

Fagioli croquette
A classical tuscan bean stew, slow cooked and roasted to perfection and stuffed in a crispy pastry

Vegetable crudite
Carrots, celery, red peppers and cherry tomatoes served with a white bean tarragon dip

Sweet egg maki rolls
Sweet egg and vegetable maki rolls, filled with carrots, cucumber, pickled ginger, wasabi and sweet egg and nori paper served with soy

Lettuce lentil wraps
Lentils slow roasted then stewed with roasted red peppers and celery root, wrapped in a buttery red leaf lettuce

Noodle salad fresh roll
Green onions, carrots, red pepper and mushrooms are mixed with brown vermicelli noodles and flavoured with a lemongrass dressing and rolled in rice paper

Mini pakoras
Julienned veggies, tossed in a chickpea flour mixture and pan fried until fluffy, layered on a platter and drizzled with tamarind sauce

Mushroom potsticker
Asian inspired filling with shitake mushrooms, green onion and ginger, pan seared until golden brown and topped with house made teriyaki sauce

Meat platter fillers

Dijon chicken croquette
Roasted chicken, flavoured with dijon mustard and herbs in a soft decadent croquette

Pork potsticker
Asian inspired filling with fresh local marinated pork, green onions and ginger, pan seared until golden brown and topped with house made teriyaki sauce

Thai fish ball
Fresh sole, whipped together with red thai curry paste and thai basil, rolled into balls and fried until crispy and served with yogurt