Our menus rotate every 4 weeks to guarantee nutritional diversity and keep your palate excited every single lunchtime.
Wild-caught salmon fillet glazed in housemade ginger teriyaki (zero refined sugar), served over organic red rice, steamed edamame, furikake, pickled cucumber ribbons, and bok choy with cold-pressed sesame oil.
Tender probiotic-fed chicken breast slow-cooked at 64°C with fresh rosemary and lemon zest. Accompanied by roasted pumpkin wedges, tricolor quinoa, and blistered cherry tomatoes.
Marinated in black pepper and shallot reduction, served with roasted sweet potato mash, sautéed garlic green beans, and roasted shiitake mushrooms.
Fresh snapper fillet baked with Kalamata olives, capers, and sweet bell peppers, served over cauliflower couscous and fresh spinach drizzled with extra virgin olive oil.
Indonesian heritage-inspired superfood feast: organic chicken and fermented non-GMO tempeh grilled with aromatic kunyit and lemongrass, paired with brown rice and steamed moringa leaves (sayur kelor).