Rustic roasted tomato soup with basil, garlic, creme fraiche and garlic croutons. Vegetarian.

Panzanella our version of the Tuscan bread salad with chunky summer heirloom tomatoes, Pecorino toscano, croutons, fresh basil and balsamic vinaigrette. Vegetarian.

Ratatouille - provencal vegetable stew with eggplant, tomato, zucchini, sweet pepper, thyme and onion, served with chickpea pancake wedges.

Martabak telur - indonesian style crispy pastry with minced beef, egg and shallots.

romaine and baby arugula, grilled orange, hazelnut, goat cheese, orange-tarragon vinaigrette. vegetarian. gluten free.

spring panzanella - bread salad with white asparagus, bacon, cherry tomato, butter lettuce, chive, herb mustard dressing and chopped egg. vegetarian.

Baby bok choy sauteed in olive oil with garlic, pepperoncini flakes. Gluten free. Vegetarian.

broccolini sautéed with garlic, parmesan, lemon

Filipino style spicy sizzling tofu with chili peppers, garlic, onion, soy sauce and lemon. Vegetarian.

Pajeon - Korean scallion pancakes with scallop, prawn, red and green chiles, egg, spicy dipping sauce.

2 soft corn tacos with grilled fish, shredded cabbage with avocado and cilantro, mango salsa, chipotle aioli and house pickled jalapeno. Gluten free.

garlic bruschetta with sweet pea and ricotta spread, roasted asparagus, honey drizzle, parmesan crisp. vegetarian.

Baked polenta and gourmet mushroom ragu with madeira cream. Vegetarian. Gluten free.

cauliflower, spinach, leek and roasted garlic soup with garlic croûton.

Awase miso soup with fresh gourmet mushrooms, tofu and scallion. Gluten free.

Country bread with butter or extra-virgin olive oil. Vegetarian.