25/05/2026
I love creating retreat menus!! Making them specific to customer preferences and budgets!!
Retreat Menu
Dinner
DIY Taco Table
Served with:
• Smoky mushrooms & tofu
• Refried Beans
• Guacamole
• Fresh corn and coriander salsa
• Grated Cheese
• Sour cream
• Lime wedges and jalapeños
Dessert
Sago Pudding
Caramelised Pineapple and toasted almonds
Friday 20th November
Breakfast
Spanish Spinach & Potato and Frittata
Served with:
• Fried thyme tomato chutney
• Fresh sourdough, jams, and spreads
Lunch
Warm Turkish Bread
Olive oil, Rosemary & Olives
Nourish Salad
Roasted pumpkin, quinoa, rocket, cranberries, toasted pepitas, cucumber, and citrus tahini dressing
Dinner
Wild Mushroom, Broccolini & Spinach Risotto
Creamy arborio rice with garlic, thyme, spinach, parmesan, and roasted mushrooms
Served with:
• Rocket, pear, and parmesan salad
Or
Brown Rice DIY Buddha bowl
Edamame, nori, toasted sesame seeds, steamed greens, tofu, fresh salad vegetables, ginger soy, and
maple glaze dressing
Dessert
Celebration Cake
Blueberry crumble cake
Spongy, moist cake on the bottom, topped with berries and apple, and finished with a crunchy
crumble
Or
Raspberry no Bake Biscoff cake
Saturday 21st November
Breakfast
• Corn and pea fritters
• Wilted spinach
• Yogurt Sauce
• Fresh sourdough toast
Lunch
Spanakopita Filo Pie
Golden filo pastry filled with spinach, feta, herbs, and ricotta
Fresh Greek-Style Salad
Cucumber, cherry tomatoes, olives, red onion, capsicum, fresh herbs, and lemon oregano dressing
Dinner
Thai Satay Rice noodle salad with Peanut Ginger dressing
Bursting texture and crunch infused with Thai flavours
Dessert
Apple & Peach Crumble
Served with cream and berry compote
