Our classic vanilla protein pancakes served with your choice of topping combinations

– New season rhubarb puree and toasted flaked almonds
– Blueberry compote and roasted peanuts

The O.G. – Jumbo oats flakes soaked in a banana, vanilla whey protein and almond milk mix. Finished with raspberries and chia seeds. Can be enjoyed hot or cold for a delicious, filling breakfast!

January Oats of the Month: We’ve blended up some delicious brown bread to our Oats mix and topped them off with candied blood oranges and a brown bread crumb. Two great breakfasts in one!

0% fat Greek yoghurt combined with vanilla whey protein with a raspberry coulis swirl, topped with fresh raspberries, housemade granola and some more of the raspberry coulis.

Soft boiled soy-marinated eggs top our delicious breakfast noodles. Stir-fried with mange tout, spring onion and soy sauce. It might not be conventional but it’s delicious!

Perfectly crispy hash browns combined with winter greens, a sunny-side-up fried egg and our homemade Hapi hot sauce. What a way to start your morning!

Spicy chicken breast slices that were marinated overnight, served with a charred vegetable salad, quinoa and our zingy pineapple salsa.

One of our classic dishes, updated. Poached chicken breast, pulled apart and mixed through our housemade BBQ sauce. Served with sweet potato fries and a red cabbage slaw.

Irish sirloin steak, pan-fried and served atop a bed of kale chimichurri alongside a red cabbage chilli jam and a baked potato.

We’ve brought together a slow cooked lamb shoulder curry with our winter vegetable cous cous which work harmoniously together. The spice and sweetness of the curry is counterbalanced by the earthiness of the pumpkin and sprouts for a super tasty dish!

Irish prawns stir-fried with onions, red peppers and scallions, tossed through rice noodles and our housemade Singaporean curried sauce. Super tasty and just a little spicy!

A brand new vegan dish for the menu, lentil bolognese. A classic bolognese sauce filled with tomato and basil flavours with green and yellow lentils, served atop wholewheat spaghetti.