Paradisescape

Wrapped around with eggplant tempura, vegan kimchi, pickle cabbage, homemade mayonnaise, fresh coriander.

Cauliflower tempura, diced nashi pear and miso-maple sauce, fresh parsley and sprinkle of toasted sesame seeds.

Skewered soy nuggets marinated in fine spices. Served with a creamy satay sauce, zesty ponzu sauce, and a fresh lime wedge.

Two corn tortillas, green oak lettuce, roasted mock fish, mexican salsa fresca, chipotle sauce, fresh coriander, lime wedge.

Venezuelan inspired toasted corn pancake pocket stuffed with avocado slices, mt. byron lentils, shredded vegan cheese & fresh salsa fresca served with house salad & glazed with balsamic-sweet chilli reduction.

Plant based chicken patty loaded with vegan cheddar cheese, crisp lettuce, sliced tomato, pickled cucumber, homemade smoky piccalilli aioli on a toasted sesame seed bun. Served with golden rustic-cut potato fries.

Plant-based tender lemon, salt & pepper calamari served on a bed of fresh salad crafted with roquette, cherry tomato, cucumber, and black olives.

A classic Hawaiian dish made with marinated vegan salmon sashimi, seasoned sushi rice, organic three seeds tempeh, edamame, cucumber, julienned carrot, radish, pickled cabbage, green tea roasted seaweed, avocado slices served with homemade yuzu mayo. Topped with toasted sesame seeds.

Plant based teriyaki unagi, seasoned sushi rice, pickled daikon, pickled ginger, cucumber, green tea roasted seaweed and seasoned seaweed salad. Topped with toasted sesame seeds.

With seasonal veggies, three seeds tempeh glazed with lemongrass & fennel dressing garnished with lime slices, tempura kale & swirl of pomegranate molasses.