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
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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 |