Salmon, Quinoa Tabbouleh & Black Sesame
Slow-baked salmon fillet with toasted black sesame seeds. Fragrant quinoa tabbouleh, tender broccoli and fermented cherry tomatoes. Served with Citrus & Fig Salad. [375g] 474.3 kcal | P 35.5 | F 22 | C 33.7
Shio Koji Turkey & Brown Rice Risotto
Turkey breast marinated in shio koji, slow-baked until tender. Creamy brown rice risotto with mushroom broth and pecorino. Caramelised Brussels sprouts and oven-baked vegetables. Served with Warm Zucchini & Pepper Salad. [276g] 344 kcal | P 32.9 | F 11.8 | C 26.6
Turkey Steak, Zucchini Rosti & Coconut Sour Cream
Hand-chopped turkey steak, cooked until tender. Golden zucchini rösti. Cultured coconut sour cream, fresh herb salad, fermented cabbage and cucumber. Served with Cucumber & Kimchi Salad. [295g] 342 kcal | P 27 g | F 15.4 | C 23.9
Turkey Kebab, Cauliflower & Mung Beans Hummus
Turkey mince seasoned with cumin, turmeric and coriander. Silky cauliflower purée, green beans, blanched broccoli, mung bean hummus, toasted pine nuts and pomegranate. Served with Greek Salad with Tofu & Olives. [280g] 316.5 kcal | P 20.6 | F 16 | C 22.3
Turkey Cabbage Rolls, Mushrooms & Pecorino
Savoy cabbage leaves filled with turkey, coconut cream and mushroom duxelles, steamed to order. Cauliflower purée, buckwheat risotto and mushroom broth emulsion. Served with Greek Salad with Tofu & Olives. [324g] 401 kcal | P 20.8 | F 14.7 | C 46.5
Sous-Vide Lamb, Buckwheat & Black Garlic
Lamb slow-cooked sous-vide with black garlic, cumin, thyme and coriander. Creamy buckwheat risotto, sautéed green beans, Swiss chard and vegetable demi-glace. Served with Cucumber & Kimchi Salad. [271g] 467 kcal | P 49 | F 18.1 | C 26.9
Seafood Cabbage Rolls, Tom Yum & Broccolini Mousse
Savoy cabbage roll filled with salmon, shrimp and white fish mousse, steamed to order. Broccolini mousse, quinoa popcorn, tomato salsa and coconut Tom Yum emulsion. Served with Citrus & Fig Salad. [237g] 397.9 kcal | P 17.4 | F 18.8 | C 39.8
Seabass, Quinoa Tabbouleh & Chimichurri
Seabass marinated in salt and thyme, pan-finished. Fragrant quinoa tabbouleh, green beans, pak choi, shimeji mushrooms, semi-dried tomatoes and chimichurri. Served with Greek Salad with Tofu & Olives. [336g] 335 kcal | P 23.5 | F 13.3 | C 29.1
Duck Leg Confit with Red Lentils
Slow-cooked duck leg confit with tender meat and rich savoury depth, served with red lentils, oven-baked vegetables demi-glace and tart lingonberries. Comforting, balanced and aromatic, with fresh herbs and gentle acidity. Served with Citrus & Fig Salad. [277g] 644 kcal | P 47.4g | F 33.8g | C 37.5g
Chicken Roulade, Romesco & Radish
Baked chicken roulade with goat cheese filling. Romesco–muhammara sauce with peppers, tomatoes and almonds. Chimichurri, toasted pine nuts and fresh radish salad. Served with Radish & Cucumber Salad. [256g] 445 kcal | P 38.1 | F 25 | C 16.6
Tiger Shrimp, Guacamole & Quinoa Chips
Tiger shrimp seared over high heat. Creamy avocado guacamole, bright tomato salsa and quinoa chips. Green asparagus, shaved fennel and microgreens. Served with Citrus & Fig Salad. [304g] 318.4 kcal | P 26.7 | F 11.5 | C 27
Green Velute with Shrimps
A velvety velouté of green vegetables and fresh herbs, blended with coconut for a light, creamy finish. Plant-forward and gently prepared.
[387 g] 216 kcal | P 18 g | F 10 g | C 14 g
Pumpking Veloute with Shrimps
A silky pumpkin velouté, gently cooked with coconut milk and warming spices for a smooth, comforting texture. Finished with seared tiger shrimp and a drizzle of extra-virgin olive oil.
[261 g] 203 kcal | P 14 g | F 9 g | C 16 g
Salmon & Quinoa Wellness Bowl
A balanced bowl featuring lightly cured salmon, fluffy quinoa and vibrant vegetables. Edamame, avocado, spicy radish and kimchi tomatoes on a bed of mixed leaves, finished with a fermented quinoa dressing. [370g] 469.6 kcal | P 31 | F 20.6 | C 40
Eggplant Steak, Arugula & Asparagus
Eggplant steak oven-baked until creamy within and caramelised on the surface. Vibrant arugula sauce, blanched green asparagus, radish, mixed seeds and quinoa snack. Ricotta sauce, buckwheat risotto crumble and microgreens. Served with Greek Salad with Tofu & Olives. [382g] 400 kcal | P 16 g | F 14 g | C 51 g
Gluten free product
100% vegan certified
Plant based ingredients
Zero sugar added
Keto friendly diet
Dairy free
Daily fibre intake
Immune support
Natural energy boost
Gut health support
Rich in antioxidants
Sustainable production
