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Menu: 30 November – 5 December

Place orders by 5 pm Thursday for delivery the following week.

Say goodbye to fad diets, restrictive detoxes, meal prep and never-ending grocery lists.

Let our resident chefs wow you with ready-made dishes you will savour and enjoy.

 

Lunch

Monday Lunch

Grilled sardines, rhubarb and parsley dressing, green salad with quinoa

Tuesday Lunch

Roast pumpkin soup with roast pumpkin seed, hemp seeds and crispy kale, tahini creme fraiche

Wednesday Lunch

Crudités with baba ghanoush, poached chicken and buckwheat tabbouleh

Thursday Lunch

Poached snapper nicoise, thrice cooked potatoes, olive oil and Chardonnay vinaigrette

Friday Lunch

Chicken and leek broth, with broccoli florets and sumac and chicken liver

Saturday Lunch

Tomato and collard stew, roast hemp seeds

 

 

 

Dinner

Monday Dinner

Ling baked with baby fennel, dill and lemon, cauliflower and quinoa rice, and grilled asparagus

Tuesday Dinner

Slow cooked free-range chicken leg with lemon and thyme and spinach, roast parsnips, Brussels sprouts and salsa verde

Wednesday Dinner

Salt bush lamb shoulder braised with tomato, kale and black olive, rocket, fetta and zucchini salad

Thursday dinner

Roast flathead, sauté spinach, snow peas and cauliflower, Dijon mustard dressing

Friday Dinner

Cottage pie with celeriac mash, seasonal greens with sunflower seeds

Saturday Dinner

Char grilled beef fillet, chimichurri dressing, cucumber, grilled broccolini green onion, quinoa and roast almond salad

 

Description

Menu: 30 November – 5 December

Place orders by 5 pm Thursday for delivery the following week.

Say goodbye to fad diets, restrictive detoxes, meal prep and never-ending grocery lists.

Let our resident chefs wow you with ready-made dishes you will savour and enjoy.

 

Lunch

Monday Lunch

Grilled sardines, rhubarb and parsley dressing, green salad with quinoa

Tuesday Lunch

Roast pumpkin soup with roast pumpkin seed, hemp seeds and crispy kale, tahini creme fraiche

Wednesday Lunch

Crudités with baba ghanoush, poached chicken and buckwheat tabbouleh

Thursday Lunch

Poached snapper nicoise, thrice cooked potatoes, olive oil and Chardonnay vinaigrette

Friday Lunch

Chicken and leek broth, with broccoli florets and sumac and chicken liver

Saturday Lunch

Tomato and collard stew, roast hemp seeds

 

 

 

Dinner

Monday Dinner

Ling baked with baby fennel, dill and lemon, cauliflower and quinoa rice, and grilled asparagus

Tuesday Dinner

Slow cooked free-range chicken leg with lemon and thyme and spinach, roast parsnips, Brussels sprouts and salsa verde

Wednesday Dinner

Salt bush lamb shoulder braised with tomato, kale and black olive, rocket, fetta and zucchini salad

Thursday dinner

Roast flathead, sauté spinach, snow peas and cauliflower, Dijon mustard dressing

Friday Dinner

Cottage pie with celeriac mash, seasonal greens with sunflower seeds

Saturday Dinner

Char grilled beef fillet, chimichurri dressing, cucumber, grilled broccolini green onion, quinoa and roast almond salad

 

Additional information

Days

3 Days, 5 Days

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