A daily creation of fresh seasonal ingredients
TWO COURSE DINNER
Soup of the Day or Fresh Garden Salad
Chef’s Bistro Special
(gf) = gluten free (gfo) = gluten free option
(wf) = wheat free (wfo) = wheat free option
Local and certified organic ingredients used whenever possible
To better savour the natural flair and flavour of our food,
we cook them without onion or garlic
Kindly inform your server of any food allergies
Our selection of dishes are subject to alteration due to creative recipe changes. Ingredient changes & food substitutions may be accommodated but are subject to availability and additional charges
SOUP OF THE DAY
Made from scratch with fresh ingredients
MISO WONTON SOUP
Delicate vegetable filled wontons, bok choy, soft tofu in rich miso broth.
TOFU DRUMSTICKS (2)
Sink your teeth into our famous crispy drumstick made of soya protein with a scrumptious sugar cane centre.
SEARED DUMPLINGS (4)
Plump pan seared dumplings with lightly browned julienne cabbage served with a fresh ginger rice vinegar dipping sauce.
(gf) Fresh Garden Rolls (2)
A refreshing burst of cucumber, avocado, mango, carrot in every bite. Cilantro, a hint of mint & lime wrapped in rice paper. Served w/ a spicy dipping sauce
(gf) “King Prawn” & Oyster Mushroom Tempura
“King prawn” made with konnyaku root flour & succulent oyster mushroom are coated in a light golden batter, dusted with cayenne chili spices, served with our zestful cocktail sauce
(gf) Steamed Edamame Beans in Pods
(gf) Korean ChapChae Glass Noodles
A very popular Korean noodle dish made with sweet potato glass noodles. We serve it warm with kombu seaweed, Edamame beans & Chinese nappa. Marinated with rice vinegar, fresh ginger, soya sauce, seasame seed oil and a touch of chili flakes making this a very appetizing starter.
(gf) Chunks of perfectly ripe avocado mixed with apples, nuts & raisins, resting on a bed of mixed greens and sprouts. The chef has chosen our creamy vegan dressing to accent this delightful fare.
ORGANIC KALE QUINOA SALAD
(GF) Rich in calcium, iron, protein & anti-oxidant properties, a nutritious salad of kale, quinoa, seaweed, beets, raisins & seeds are dressed with apple cider vinegar, olive oil & fresh lemon/lime juice.
NOODLES, WRAPS, BREAD BOWLS
CURRY PAD THAI
(gfo) Fresh flat rice noodles stir-fried in our aromatic blend of mild curry spices, strips of soy protein & vegetables sprinkled with peanuts
Rustic northern Chinese style fresh wheat noodles stir-fried with shiitake mushrooms, strips of soya protein and seasonal vegetables
SPICY MOROCCAN PAD THAI
(gf) A fusion dish of fresh flat rice noodles with a selection of beans & vegs. cooked in the Haven’s choice of Moroccan herbs & spices
AVOCADO WRAP W/ FRESH GARDEN SALAD
Whole wheat tortilla wrapped w/ creamy avocado sweetened with apples, raisins, nuts & carrots topped with our creamy vegan dressing
MOROCCAN WRAP W/ FRESH GARDEN SALAD
A whole wheat tortilla wrap of chickpeas, mixed beans & vegetables stewed in a lively mixture of herbs, chili & spices
SPICY COCONUT CURRY SEITAN BREAD BOWL
A whole wheat bun carved out and filled with sumptuous tender seitan & vegs cooked in creamy coconut curry, served w/ Fresh Garden salad (add vegan cheese 1.50)
(wf) SPICY BALI STIR-FRIED RICE NOODLES
Fresh flat rice noodles & tempeh, sautéed with sweet & spicy coconut, peanut sauce and vegetables
add cheese 1.50
SIZZLING SEITAN IN BLACK PEPPER SAUCE
Grilled seitan with an assortment of sautéed fresh seasonal vegetables accompanied with purple rice. Served on a sizzling hot iron plate crowned with our gourmet black pepper sauce
(wf) SIZZLING EGGPLANT TEMPEH IN SPICY COCONUT CURRY
Luscious Asian eggplant, tempeh & fresh seasonal vegetables cooked in creamy coconut curry, served w/purple rice on a sizzling hot iron plate
MISO DUMPLING SOUPER BOWL
A hearty bowl of steaming miso broth with fresh rice noodles, dumplings, mushrooms & vegetables
SPICY ‘SEAFOOD’ SOUPER BOWL
A savoury mouth watering bowl of fresh rice noodles, ‘salmon, king prawn’, seaweed, mushrooms & vegs. in a spicy coconut curry broth
(gfo) MUSHROOM TOFU IN CLAY POT
Our flavourful medley of mushrooms, organic tofu, chunks of soya protein, vegetables and purple rice infused with ginger & soya sauce in a clay pot
‘SEAFOOD’ IN CLAY POT
Flavors of the sea come through this purple rice clay pot with the fusion of ‘salmon & king prawn’ (made with soya protein and konnyaku root flour), nori seaweed, oyster mushroom, tofu and vegetables
Al dente seitan nuggets with diverse vegetables & bulbs of lily flower sautéed in a slightly sweet and spicy Szechuan sauce, snuggled on a nest of crispy sweet potato noodles and served with purple rice
SPICY SINGAPORE SEITAN
Tender slices of succulent seitan cooked in a sweet & spicy pineapple peanut sauce, served with purple rice & vegetables
Soft chunks of seitan braised with mushrooms, goji berries, bamboo shoots & a variety of vegetables. Served with purple rice.
SUBSTITUTE TO NOODLES
PURPLE RICE our house blend of white, red, black, brown and wild rice, cooked together yielding a light purple colored rice.
All varieties of seitan, dressings and sauces are made in-house
Seitan is a vegan protein substitute. It is high in protein and low in fat. Seitan begins with whole wheat berries that are ground into flour. This flour is mixed with water and kneaded into an elastic dough. The dough is rinsed under water to dissolve and wash away the starch, leaving the stretchy gluten behind. When cooked, the gluten is transformed into seitan, a food with a texture and flavor quite different from its original ingredients. Depending on how it is cooked and seasoned, seitan is capable of taking on a wide range of textures and flavors. Although long a staple in Asia and some European countries, seitan has only recently become available outside of a few natural foods stores.
Tofu has been a main food staple in the Orient for over 2000 years. Dried ground soya bean puree are soaked in water and then boiled producing soya milk. It is sieved and then curdled with a coagulant (e.g. calcium sulfate). When the resulting whey is drained off, the curds are pressed to form blocks of tofu.
Tofu has absolutely no cholesterol. The fat that tofu has is monounsaturated and polyunsaturated, the “good fat” that are not harmful to blood vessels. It is also high in calcium and is a good source of vitamins and minerals.
Two substances present in tofu – lecithin and linoleic acid – actually help to break down cholesterol and fat deposits in the organs and blood.
Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. It has a firm texture and a nutty flavour. Tempeh is a complete protein that contains all the essential amino acids. The proteins and isoflavones have many health promoting effects such as bone building, reducing risk of coronary heart disease and some cancers. Tempeh maintains all of the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.
Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh fermentation also produces natural antibiotic agents which are thought to increase the body’s resistance to intestinal infections.
Kale provides more nutritional value for fewer calories than almost any other food around. It boosts the body’s detoxification enzymes, helping to clear potentially carcinogenic substances more quickly. Kale provides an excellent source of Vitamin A – an important vision nutrient; Vitamin C – for antioxidant protection and immune support; Vitamin E – helps slow down loss of mental function; calcium – for healthy bones, and fiber – for colon cancer prevention.
Quinoa is a wonder grain, seed of a leafy plant with its’ origin from the Andean civilization. The United Nations classified it as a super crop due to its nutritional value of essential amino acids, iron and vitamins. Rich in omega-3 fatty acids, low in fat, it offers benefits to the heart. It is gluten-free and easy to digest .
Avocado, a native to Central America, is rich in potassium (30% more than banana) that helps regulate blood pressure. It contains ‘oleic acid’ a monounsaturated fat that may help lower cholesterol. It is an excellent source of Vitamin E which promotes skin health and Vitamin B6 which is essential to the central nervous system function.
Some of the most powerful polyphenol-type antioxidants are found in artichoke. It is an excellent source of Vitamin C which enhances iron absorption and is vital for a healthy immune system.
Miso is a salty buttery paste produced by fermenting soybeans, mixture of rice or barley with salt and a yeast mold (koji). It is rich in the immune boosting mineral, zinc. It is also high in iron, copper & manganese which are all important in energy production & anti-oxidant defenses.
Long a symbol of longevity in Asia for their health promoting properties, Shiitake mushrooms have been used medicinally by the Chinese for over 6000 years. It contains an active compound called lentinan, which helps boost the immune system, promotes anti-cancerous activity and lowers cholesterol.
Edamame beans are fresh soya beans that are harvested when the plant is still young and green. They are low in fat, calories and contain all the essential amino acids the body doesn’t make on its own. Edamame beans are high in fiber which is known to lower cholesterol and contains isoflavons which is key to lowering the risk of heart disease.