New season. New Hot Boxes.

New season. New Hot Boxes.

Making healthy eating easy is what we do. And we’ve been working hard in the kitchen conjuring up a brand new menu of seasonal hot boxes, inspired by world foods and natural flavours. We’re proud to bring you five new hot boxes with meat, veggie and vegan options, so everyone can enjoy the benefits of eating food that not only tastes good, but does good too.

  We kick off the week with some spice, as Jamaican curried goat is on the menu, served with a side of baked plantain pieces, green salad and freshly baked roti bread. The veggie/vegan variety is lovingly served with curried pumpkin, candied yam, black eyed peas and callaloo.

We kick off the week with some spice, as Jamaican curried goat is on the menu, served with a side of baked plantain pieces, green salad and freshly baked roti bread. The veggie/vegan variety is lovingly served with curried pumpkin, candied yam, black eyed peas and callaloo.

  Tuesday sees us travelling to far East with the incredibly fragrant Hung Shao pork Bao. Back by popular demand, our pork and Mu Shu vegetable and crispy bean curd Baos are served with a side of crispy noodle and vegetable and green mango salad, complimenting the oriental flavours perfectly.

Tuesday sees us travelling to far East with the incredibly fragrant Hung Shao pork Bao. Back by popular demand, our pork and Mu Shu vegetable and crispy bean curd Baos are served with a side of crispy noodle and vegetable and green mango salad, complimenting the oriental flavours perfectly.

  Wednesday’s dish is a Souvlaki lamb kebab, served with garlic sauce, molasses, grains and herbs, salad and a generous serving of t zatziki . Our vegetarian options is bursting with courgette, white bean and feta fritters (minus the feta for vegans) with a spiced okra relish.

Wednesday’s dish is a Souvlaki lamb kebab, served with garlic sauce, molasses, grains and herbs, salad and a generous serving of tzatziki. Our vegetarian options is bursting with courgette, white bean and feta fritters (minus the feta for vegans) with a spiced okra relish.

  On Thursday we’re serving up a fresh helping of braised gaucho flank steak with chimichurri. Our veggie and vegan option comprises of fresh fungus, soya seaweed steamed wontons with tonnes of fermented pho, both served with lightly pickled red onion and herb and leaf salad with sticky rice.

On Thursday we’re serving up a fresh helping of braised gaucho flank steak with chimichurri. Our veggie and vegan option comprises of fresh fungus, soya seaweed steamed wontons with tonnes of fermented pho, both served with lightly pickled red onion and herb and leaf salad with sticky rice.

  Get that Friday feeling with some fiery Mexican crispy fried chicken with a smoke adobo chilli glaze sauce. Our veggie and vegan option? Refried pinto bean fritter with smoked pickled chilli, puy lentil and mango salsa picante. Both come with shredded slaw salad, nachos, salsa, sour cream (meat and veggie only) and guacamole.

Get that Friday feeling with some fiery Mexican crispy fried chicken with a smoke adobo chilli glaze sauce. Our veggie and vegan option? Refried pinto bean fritter with smoked pickled chilli, puy lentil and mango salsa picante. Both come with shredded slaw salad, nachos, salsa, sour cream (meat and veggie only) and guacamole.

We can’t wait for you to try all the new flavours we’ve been experimenting with, each dish had a carefully curated process, making sure each flavour has reached its potential. We’d love to know what you think about our new creations, feel free to pass feedback onto to our lovely team behind the counter or chat to us on Facebook or Instagram.