VEGAN HIGH TEA AND MASTERCLASS W/ LARA FLANAGAN

 

Our Vegan High Tea Launch and Presentation will offer you the chance to be the first to experience our decadent Greendays Vegan High Tea that is the culmination of a collaboration with Lara Flanagan

Vegan High Tea Menu to be made up of 4 Savoury & 4 Sweet Items @ $85/pp

Before your high tea enjoy a presentation by Lara as she talks about her journey into the plant-based world of food and demonstrates how to make three vegan high tea menu items


Join us Tuesday 18th September @ 9.30 am

ABOUT LARA

Lara Flanagan from @mynotesfromnewengland is a plant-based influencer and vegan recipe creator. She is passionate about vegan food and believes it should be delicious, beautiful to look at and healthy.

Food that is good for the soul as well as the body!

 

VEGAN HIGH TEA @ $85/pp

Pork croquettes w/ gribiche sauce
Crab, spinach and feta filo
Hand sliced salmon carpaccio
Grilled whitloff w/ prosciutto
Beef carpaccio
Caprese salad
Sweet
Savoury

ABOUT LARA

Lara Flanagan from @mynotesfromnewengland is a plant-based influencer and vegan recipe creator. She is passionate about vegan food and believes it should be delicious, beautiful to look at and healthy.

Food that is good for the soul as well as the body!

 

MAKE A BOOKING

Please fill out the form below to make a booking for the High Tea w/ Lara Flanagan

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The information you submit will be used solely to contact you regarding your request and will be kept strictly confidential

ADDRESS

8/6 Ashmore Rd, Bundall QLD 4217, Australia
(corner of Bundall and Ashmore Road in the Alfresco Emporium Centre)
Formally Evergreen Restaurant

BRUNCH MENU

Pork croquettes w/ gribiche sauce 17
Crab, spinach and feta filo 18
Hand sliced salmon carpaccio 25
Grilled whitloff w/ prosciutto 19.5
Beef carpaccio 19.5
Caprese salad 18

BRUNCH

LIGHT

Pork croquettes w/ gribiche sauce 17
Crab, spinach and feta filo 18
Hand sliced salmon carpaccio 25
Grilled whitloff w/ prosciutto 19.5
Beef carpaccio 19.5
Caprese salad 18

MAINS

Trio of mushroom risotto 28
Tortelloni w/ butter, sage and a touch of tomato 28
Trawler prawn pasta w/ hint of chilli 32
Spaghetti ala bolognese 28
Miso chicken breast w/ roasted pumpkin, chats, beans and toasted hazelnuts 29
Atlantic salmon w/ wild rice, wilted spinach and pea puree 32
Saltimbocca marsala w/ polenta and broccolini 33
EXTRAS
Warm bread w/ evoo, balsamic and confit 10
Warmed olives 10
Fries 10

AFTERS

House tiramisu 14
Crème brûlée 14
2 cheeses plate w/ grapes, lavosh, chutney and honeycomb 19

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