Roasted pumpkin, feta and shallots with cheddar cheese with a light creamy custard in short pastry.

Slow cooked shredded ham hock with shallots, cheddar cheese with a light creamy custard in short pastry.

Smoked salmon and ricotta with shallots, cheddar cheese and dill with a light creamy custard in short pastry.

Chunky Cape Grim beef slow cooked with onion, celery, garlic, thyme, black pepper and button mushrooms in a shortcrust base with a puff pastry top.

Cape Grim beef mince with onion, thyme, garlic and tomato paste cooked in our own free range chicken stock in a shortcrust base with a puff pastry top.

Our classic beef mince pie topped with a spicy jalapeno cheese sauce in a shortcrust base with a puff pastry top.

Poached Free Range chicken with sauteed leeks, celery and onion, fresh parsley and wholegrain mustard in a shortcrust base with a puff pastry top.

Lamb mince, white wine and rosemary with carrot, onion, peas and Worcestershire sauce in a shortcrust base topped with buttery potato puree.

Red capsicum with tomato, Australian lentils and our own harissa spice blend finished with roasted butternut pumpkin and coriander in a vegan short pastry.

Eggplant cooked in a tomato based Sri Lankan style curry with potato, peas and coriander in a vegan short pastry.

Two types of mushrooms with Australian lentils in a traditional bolognese style sauce topped with our own cashew cheese sauce in a vegan shortcrust pastry.

Free range pork with celery, onion, fennel seeds and fresh parsley, rolled in puff pastry.

Cape Grim beef with grated carrot, onion, oregano, chopped parsley and tomato paste rolled in puff pastry.

Lamb mince with roasted garlic cloves smashed through, grated carrot, onion, and rosemary rolled in puff pastry.

A mix of kale and spinach with feta, ricotta, parmesan, onion, lemon, and fresh parsley, rolled in puff pastry.

Eggplant cooked in a tomato based Sri Lankan style curry with potato, peas and coriander in a vegan short pastry.

 

Red capsicum with tomato, Australian lentils and our own harissa spice blend finished with roasted butternut pumpkin and coriander in a vegan short pastry.

Lamb mince, white wine and rosemary with carrot, onion, peas and Worcestershire sauce in a shortcrust base topped with buttery potato puree.

Poached Free Range chicken with sauteed leeks, celery and onion, fresh parsley and wholegrain mustard in a shortcrust base with a puff pastry top.

Our classic beef mince pie topped with a spicy jalapeno cheese sauce in a shortcrust base with a puff pastry top.

Cape Grim beef mince with onion, thyme, garlic and tomato paste cooked in our own free range chicken stock in a shortcrust base with a puff pastry top.

Chunky Cape Grim beef slow cooked with onion, celery, garlic, thyme, black pepper and button mushrooms in a shortcrust base with a puff pastry top.

Two types of mushrooms with Australian lentils in a traditional bolognese style sauce topped with our own cashew cheese sauce in a vegan shortcrust pastry.

Roasted pumpkin, feta and shallots with cheddar cheese with a light creamy custard in short pastry.

Smoked salmon and ricotta with shallots, cheddar cheese and dill with a light creamy custard in short pastry.

Slow cooked shredded ham hock with shallots, cheddar cheese with a light creamy custard in short pastry.

Granny Smith apple and cinnamon in our sour cream shortcrust.

Sour cherries and cinnamon in our sour cream shortcrust pastry.

Classic lemon butter cake with yoghurt and ground almonds, drizzled with lemon syrup and filled and topped with lemon curd.

Chai spiced carrot cake, flavoured with chai tea and finished with lemon cream cheese icing, topped with pepita, sunflower and poppy seeds

Rich and moist flourless hazelnut chocolate cake topped with dark chocolate nutella ganache.  

Tunisian almond meal based orange cake topped with oranges glazed in a cinnamon and star anise syrup.

Dairy free.

Just write in the notes section on checkout exactly what you would like the message to say and we will write it on a chocolate plaque and place on the cake for you!

Classic baked cheese cake topped with a housemade passion gel (gelatine free!)

Pistachio almond cake filled with raspberry jam, topped with sweet pistachio icing and freeze dried raspberries.

Chunky Cape Grim beef slow cooked with onion, celery, garlic, thyme, black pepper and button mushrooms in a shortcrust base with a puff pastry top.

Cape Grim beef mince with onion, thyme, garlic and tomato paste cooked in our own free range chicken stock in a shortcrust base with a puff pastry top.

Our classic beef mince pie topped with a spicy jalapeno cheese sauce in a shortcrust base with a puff pastry top.

Poached Free Range chicken with sauteed leeks, celery and onion, fresh parsley and wholegrain mustard in a shortcrust base with a puff pastry top.  

Lamb mince, white wine and rosemary with carrot, onion, peas and Worcestershire sauce in a shortcrust base topped with buttery potato puree.

Two types of mushrooms with Australian lentils in a traditional bolognese style sauce topped with our own cashew cheese sauce in a vegan shortcrust pastry.

Red capsicum with tomato, Australian lentils and our own harissa spice blend finished with roasted butternut pumpkin and coriander in a vegan short pastry.

Roasted pumpkin, feta and shallots with cheddar cheese with a light creamy custard in short pastry.

Slow cooked shredded ham hock with shallots, cheddar cheese with a light creamy custard in short pastry.

Smoked salmon and ricotta with shallots, cheddar cheese and dill with a light creamy custard in short pastry.

Cape Grim beef with grated carrot, onion, oregano, chopped parsley and tomato paste rolled in puff pastry.

Free range pork with celery, onion, fennel seeds and fresh parsley, rolled in puff pastry.

Lamb mince with roasted garlic cloves smashed through, grated carrot, onion, and rosemary rolled in puff pastry.

A mix of kale and spinach with feta, ricotta, parmesan, onion, lemon, and fresh parsley, rolled in puff pastry.