Sweet chili-seasoned sweet potato, carrot and fennel with crispy kale (Veg, GF)
Sambal tuna pasta salad (LF)
Classic Caesar salad with Parmesan (LF, GF, contains fish) and crispy croutons (Veg)
Traditional clear potato salad (Veg, GF)
Grilled tomatoes with pesto (Veg, GF)
Spiced lentil salad with tofu and artichoke hearts (Veg)
Roasted seasonal vegetables with garlic and rosemary oil (Veg, GF)
Grandma-style pickled cucumbers (Veg, GF)
Herb-marinated olives (Veg, GF)
Fresh green salad (Veg, GF) with house vinaigrette (Veg, GF)
Garlic crostini with shrimp mousse (LF)

Organic yogurt & honey, house granola and preserved berries (LF)
Carrot & ginger shot (Veg, GF), smoothie of the day (LF, GF)
House berry juice (Veg, GF) and cucumber & mint lemonade (Veg, GF)
Fresh coffee & tea

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BREADS

House sourdough focaccia (Veg)
Sun-dried tomato spread (Veg, GF), herb cream cheese (LF, GF) and tapenade (Veg, GF)
Salami Milanese (DF, GF), cream cheese (LF, GF), Brie (GF), cocktail gherkins and crackers
Karelian cocktail pies (LF), egg butter (LF, GF), croissants (low lactose) and marmalade (Veg, GF)

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HOT DISHES

Palo’s cheesy spinach omelette (LF, GF) with bacon (DF, GF)
House-fried chicken wings (DF, GF), BBQ mayo (DF, GF), blue cheese dip (LF, GF) and coleslaw (Veg, GF)
Mac & cheese (LF) with the Chef’s beef meatballs (LF, GF)
Cocktail sausages (LF, GF)
Hot vegetarian dish from the kitchen – creamy black trumpet mushroom pasta with Parmesan, made with hand-picked wild mushrooms. Also available vegan and gluten-free (LF)

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DESSERTS

Carrot cake (LF)
Apple & rhubarb pie (Veg) with cinnamon caramel cream (LF, GF)
White chocolate & espresso panna cotta (LF, GF)
Fresh fruit (Veg, GF) and a waffle bar with toppings