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

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

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

Faux crab cakes
Faux crab mixed together with celery and onion and flavoured with galangal and panko crumbs, pan seared and served with a spicy mayo