The inSpiral Menu

Our legendary full breakfast: organic tofu scramble, herbed tempeh rashers, roasted cherry tomatoes, mushrooms sautéed in tamari, wilted greens, baked beans and sourdough rye toast.

Omega-rich organic chia seeds soaked overnight in coconut milk with vanilla bean and agave nectar. Topped with seasonal berries, goji, cacao nibs and hemp seeds.

Dehydrated buckwheat, oats, sunflower seeds, pumpkin seeds, activated almonds, coconut flakes and lucuma, served with homemade nut milk and fresh seasonal fruit.

Smashed organic avocado with lemon, chilli flakes and sea salt on sprouted rye sourdough. Topped with sunflower sprouts and a drizzle of cold-pressed olive oil.

Creamy oat porridge made with oat milk, maca powder and cinnamon. Finished with banana slices, mulberries, raw cacao and a swirl of almond butter.

Mixed baby leaves, grated beetroot, shredded kale, sunflower sprouts, activated walnuts, sea vegetables and avocado. Dressed with a lemon-tahini-hemp dressing.

Unpasteurised organic miso broth with wakame, kombu, spring onion, ginger and cubes of organic tofu. A deeply warming and probiotic-rich starter.

Our legendary house-made kale chips, slow-dehydrated with a cheesy cashew and nutritional yeast coating. Available in original, spicy chilli or BBQ flavour.

Buckwheat crepe infused with wheatgrass, filled with a warming butternut squash and pumpkin seed masala. Served with a cooling coconut and coriander chutney.

Our inspired concept making high-vibration food available to all. A nourishing dhal curry, grain of the day and a deep green salad. Receive it with an open heart and give what you feel you can — we receive it with full gratitude regardless of the amount.

House-made patty of black beans, hemp seeds, spirulina, oats and spices. Served in a gluten-free bun with cashew aioli, pickled red cabbage, avocado and sprouts.

Buckwheat soba noodles with marinated tempeh, shredded pak choi, carrot, spring onion and a miso-ginger-sesame broth. Topped with nori flakes and black sesame.

Thai-inspired green curry with coconut milk, kaffir lime, galangal, pak choi, broccoli, peas and tofu. Served with organic brown rice and a side of activated seed mix.

Kelp noodles and spiralised courgette tossed with a tamarind-almond butter sauce, sprouted mung beans, cherry tomatoes, spring onion and a lime-chilli dressing. Topped with activated cashews.

Large portobello mushroom filled with sun-dried tomato pesto, herbed cashew cheese and wilted spinach. Baked and served with a dressed rocket and walnut salad.

Rich dark chocolate mousse cake made with avocado, raw cacao, coconut oil and low-GI natural sweeteners. Free from cane sugar, dairy and gluten. Intensely decadent.

Walnut and date base layered with grated carrot, warming spices, raisins and a thick cashew cream cheese frosting. Sweetened only with dates, agave and orange zest.

Handmade raw chocolate truffles in rotating flavours: salted caramel, raspberry rose, mint choc chip, espresso, and lucuma vanilla. Made with cacao butter, coconut oil and natural sweeteners only.

Frozen acai and wild blueberry blend topped with granola, sliced banana, fresh berries, coconut flakes, cacao nibs and a drizzle of raw honey (or agave for fully raw).