Weekly Caribbean inspired soup with deep rich flavours and cultural ingredients. (+toasted bread €2.5 /+wild rice €4.00)
Roasted beet salad with lettuce, carrots, cucumber, smoked almonds and a honey-mustard dressing. (+toasted bread €2.5 /+wild rice €4.00)
Banana pancakes with grilled cinnamon pineapple, sprinkled with coconutschred and rum-lime dressing.
I LOVE to eat Bruschetta! There is just something about this toast that hits the right spot. We make our pesto from hemp seed or sunflower seed to give it those earthy tones. It wouldn't be Caribbean if we didn't brighten it up with some pineapple and scotch bonnet veganaise to give it that special umpf!
Our inspiration comes from old-fashion receipts that grandma used to make. An old fashion style of cooking but with plant based ingredients. The Creole way!
You can never go wrong with a Caribbean sweet potato curry filled with rich cultural deep flavours. Dumplings where added to a dish to make it more filling. but we've created a filled one to stand on its own as a snack. Ode to Dumplings!
Coconutmilk, rum, pineapple and banana with coconut topping
Greentea, Coconut, mango and peach
With Rose pebbles
With Rose pebbles
Power chai, best with coconut milk
Warm coconut milk, fresh pineapple and rum 0.0%
Warm pearjuice with cinnamon and rum 0.0%
(Some dishes are op=op)
Chickpea wrap with cheese, spinach, minced meat and a homemade pesto dressing. Black rice, salsa, jalapeño, avocado and Antillean gravy.
Burger with Plantain buns, lettuce, cucumber, onion and the meatless farm burger with homemade peanut butter sauce to dip with.
Special whipped fetta with seeds and herbs, garlic/agave baked beet, black wild rice with avocado and Antillean gravy.
Sweet potato fries with smokey jackfruit. A fresh salad of cabbage, lettuce, tomato, avocado and veganaise layered on top.
Sweet potato fries with smokey jackfruit, lettuce, tomato, blackbeans/corn, avocado, jalapeño’s, spicy sriracha and veganaise.
Sweet potato fries with smokey jackfruit and Gouda cheese. Fresh salad of cabbage, lettuce, tomato, avocado, vegan parmesan with garlicsauce on top.
A chocolate cupcake made from oats and bananas. Frosted with homemade chocolate cream cheese frosting.
A chewey Lemon/Almond bar with a fresh cashew Lemon frosting on top
A raw Almond/Date tartlet with different fillings and seasonal fruit toppings. (Ask Staff the flavour of the week)
A raw creamy Pistach-filling with cashew and pumpkinseeds, coated with raw chocolate.
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