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Salads

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As with our vegetables we always use fresh and seasonal produce, delivered daily

Below are a few suggestions only.

Some of our vegetable suggestions can us be used as a salad

Avocado, red peppers & button mushrooms with lemon vinaigrette

Beans, mushrooms, fresh mozzarella cheese, walnut pieces
Walnut/olive oil vinaigrette

Beetroot & goat’s cheese salad
With toasted almonds & spinach. A lovely salad

Fish Salad – a nice salad to accompany fish
shavings of a small fennel baby beans, strips snow peas, baby fresh peas, cherry of cubed tomatoes. Lemon vinaigrette

Citrus salad  
Made with three types for citrus fruits such as grapefruit, oranges, mandarins, pomelo served with an almond, stem ginger and poppy seed salsa

Grilled white scallops, asparagus, fennel and orange, small fennel
Lemon vinaigrette

Steamed prawns [or NZ yabbies]
Sitting of top of baby vegetables, such as small bulb fennel, baby green beans, peas, strips honey/sugar snaps, cherry tomatoes & pesto

Any snapper reef, gold band great fish partnered with baby leeks, a tomato dressing full of fresh herbs and our tapenade.

Buffalo milk mozzarella with oxtail tomatoes and olive tapenade latter
Made with both black & green olives, red onion capers, olive oil, small oven dried tomatoes, olive oil

Linguine with summer vegetables
Baby zuccini, oven dried tomatoes, green shallots,strips of honey snaps, lemon vinaigrette. Chervil & parsley

Grilled prawns and octopus on steamed potatoes with tomato herb vinaigrette

Goat’s Cheese with roasted red capsicum, capers, anchovies, tarragon & mint leaves

Grilled Zuccini and Eggplant Salad

 Mushroom Salad Created from a selection of mushrooms

Oven roasted vegetable salad
Baby beetroot, kifler potatoes, baby carrots, Spanish onion (any vegetables may be used including eggplant, asparagus etc). Served with goat’s cheese, olive oil and basil dressing

Salad Nicoise
Tomatoes, olives, capsicum, cos lettuce, anchovty fillets, tuna, hard boiled eggs

Grilled salmon with asparagus and Dutch cream potatoes

Zuccini, basil, toasted pine nuts, and buffalo mozzarella salad
Lemon zest added to dressing