Simmone Logue Double Bay

Friday 24th October 2014

Garden Vegetable Soup served with Fresh Sourdough

Pearl Barley Salad with Roasted Cauliflower, Fresh Herbs, Pomegranate, and House Dressing

Soba Noodle Salad with Mushrooms, Tofu, Shallots, Pickled Ginger, Coriander, and Miso Dressing

Freshly Baked Bacon and Brie Quiche, served with Garden Salad

Spanakopita with Fresh Lemon and Greek Salad

Slow Braise Moroccan Lamb Tagine with Preserved Lemon, Cinnamon, and Dates, served with Fruity Cous Cous

Beef Lasagne with Bechamel and Roasted Tomato Sauce

Chicken Schnitzel with Roasted Vegetables

Dessert: Assorted Sweets, Pastries and Cupcakes


Simmone Logue Cammeray

Friday 24th October 2014    

Chicken, Sweet Corn, Ginger and Noodle Soup

Lamb and Potato Soup served with Fresh Sourdough

Quinoa Salad with Roasted Vegetables, Feta, Dried Currants, Pistachios, and House Dressing

Brown Rice Salad with Kale, Sun Dried Tomatoes, Olive, Basil, and Pine Nuts

Freshly Baked Asparagus and Goats Cheese Quiche, served with Garden Salad

African Chicken Curry served with Steamed Rice

Slow Braise Lamb with Artichoke and Olives, served with Steamed Rice

Dessert: Chocolate and Caramel Kisses