How It Works

The inSpiral kitchen operates on a set of principles quite different from a conventional restaurant kitchen. Understanding how we work helps explain why our food tastes the way it does and why it makes you feel the way it does.

Made Fresh Daily

Every dish on our menu is made fresh in our kitchen on the day it is served. We do not use ready-made components, frozen convenience foods or pre-packaged sauces. Our kitchen team arrives early every morning to prepare the day's dishes from scratch using whole, organic ingredients.

Raw and Cooked

Our menu is divided between raw dishes — prepared at temperatures below 118°F / 48°C to preserve enzymes and nutrients — and gently cooked dishes, prepared using methods that minimise nutrient loss. We use a dehydrator rather than an oven for many of our "cooked" raw dishes, which allows us to create warm, texturally complex food without exposing it to damaging heat.

Soaking and Sprouting

Many of our ingredients — nuts, seeds, legumes and grains — are soaked or sprouted before use. This process neutralises enzyme inhibitors and phytic acid, dramatically improving digestibility and nutrient availability. It also awakens the seed into a living, growing entity — maximising its life force.

Superfoods as Foundations

We use superfoods not as garnishes or novelties but as core ingredients. Spirulina goes into our smoothies and salad dressings. Maca features in desserts and breakfast dishes. Raw cacao appears in multiple forms throughout the menu. These ingredients are chosen for their exceptional nutritional density, not their marketing appeal.

No Compromise Ingredients

We use no refined sugar, no refined flour, no artificial additives, no preservatives, no MSG and no hydrogenated fats. Every ingredient is chosen for its nutritional value, flavour and sourcing integrity.