Everything that comes
out of the kitchen

Pan-fried to a deep golden crust in a bold homemade marinade. No stew, just straight-up delicious.

The brown chicken with a Korean bulgogi glaze: soy, garlic, ginger and sesame.

Colombian-style stewed chicken with potatoes, carrots, onion and tomato.

Tender chicken in a fragrant, slow-built curry sauce.

Pan-seared and boldly spiced, often over mashed potatoes.

Deboned and stuffed, served with vegetables and spinach cream.

Salmon

Served with green pasta or a bright quinoa salad.

Sea Bass

With carrot-cream sauce and seasonal vegetables.

Red Snapper

With shrimp, spinach and rice.

Barramundi

With avocado, shrimp and veggies.

Shrimp

A go-with for most plates, or the star of its own.

Braised Oxtail

Slow-braised until it falls apart, over pasta, or as tacos with black beans.

Lamb Chops

Herbed and seared, with rice and vegetables.

Beef & Chimichurri

With mashed potatoes and bright, herby chimichurri.

Rice

White, jasmine or brown, and the classic rice & beans.

Beans & greens

Black beans, green beans and lightly seasoned mixed vegetables.

Roasted cauliflower

Charred edges, tender middle.

Mashed potatoes

Creamy, a natural pair for the heartier plates.

Fresh salads

Arugula & mango, or quinoa: light and crisp.

Rice, black beans, roasted cauliflower and seasonal vegetables. Any week’s plan can swap to this.

Built from this list

The current menu is drawn from this list, and will grow with the season and the markets.

Make it yours

Most dishes can go dairy-free or extra-veg: note it on the order form and I’ll take care of it.