tag:blogger.com,1999:blog-14030205159575672852024-03-21T09:58:50.219-07:00The Red Velvet Lounge24 Mary St. Cygnet Tasmania 7112
Phone: 6295 0466
email: theredvelvet@bigpond.com
Open daily from 9am
Dinners Friday & Saturday evenings from 6pm, bookings advised
We Love Functions!The Red Velvet Loungehttp://www.blogger.com/profile/11906688874825636289noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1403020515957567285.post-14941128876657576522009-01-15T00:55:00.000-08:002009-01-15T18:56:08.812-08:00A bottler of a day!<div align="center">The wonderful thing about this time of year in this part of Southern Tassie is the amazing amount of fruit available. Right now I am preserving nectarines, peaches, apricots & cherries. I’ll also be making raspberry & blackberry jams to complement the vanilla apricot jam & strawberry & rosewater jams we have already made. Look out for the fruit cordials & preserved lemons we’ll have available soon. Later in the year we’ll have Passata available from out own tomato plants.</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz83tBgpm23_wAe3XbmzdQRhTWs9aVJd6yIa3oTHwv1ze1YjYU4aAXbMDnZ3agFdSMPreJPTe9OA1zz6-JCflS-HzRq_3k314VjKxvXi_OO5vPQQNzcclIw0puEzdnZZT1VshVG6oOzKvd/s1600-h/Apricots+ready+to+go.JPG"><img id="BLOGGER_PHOTO_ID_5291447860418733554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz83tBgpm23_wAe3XbmzdQRhTWs9aVJd6yIa3oTHwv1ze1YjYU4aAXbMDnZ3agFdSMPreJPTe9OA1zz6-JCflS-HzRq_3k314VjKxvXi_OO5vPQQNzcclIw0puEzdnZZT1VshVG6oOzKvd/s320/Apricots+ready+to+go.JPG" border="0" /></a> Karen picked up some ace apricots just this side of Huonville, half of which I preserved, the rest went into jam. This might go well in our yeasty jam doughnuts that we serve on the weekends but I am holding out for the raspberries personally!<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZfkPDcZZYmQ-yWSIYB6m2aU9J4YtUJhkdxesqbmm66iwQA5BOzAV1VdjOWDaO6XuDS9RhwZrY5ijCdrect75VsEKajcJitxuoFBAFUW5ulgAP6aXeB7Gv862G-qWKN8Mz1MRunD9wvbq/s1600-h/Apricot+%26+vanill+jam+with+Strawberry+%26+rosewater+jam.JPG"><img id="BLOGGER_PHOTO_ID_5291446838236521682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZfkPDcZZYmQ-yWSIYB6m2aU9J4YtUJhkdxesqbmm66iwQA5BOzAV1VdjOWDaO6XuDS9RhwZrY5ijCdrect75VsEKajcJitxuoFBAFUW5ulgAP6aXeB7Gv862G-qWKN8Mz1MRunD9wvbq/s320/Apricot+%26+vanill+jam+with+Strawberry+%26+rosewater+jam.JPG" border="0" /></a> Like sentinels they stand, Leatherwood preserved Franklin nectarines & vanilla preserved Sorrell Apricots<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZz8MS8BcK1W8G-BxLjfo0riCRYyM8_F4vSFSdjz16D6f7jjnuLBq-bV0F4ehbb1xuuzl4dHFT8QbewBme0_KWdWj-E3B8-Cc8F1UkcwdxomQNj8IJlEhp1SSW-hrFyVf0Q1X1jyFiz9Tv/s1600-h/Bottling+day+bonanza.JPG"><img id="BLOGGER_PHOTO_ID_5291445809090205250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZz8MS8BcK1W8G-BxLjfo0riCRYyM8_F4vSFSdjz16D6f7jjnuLBq-bV0F4ehbb1xuuzl4dHFT8QbewBme0_KWdWj-E3B8-Cc8F1UkcwdxomQNj8IJlEhp1SSW-hrFyVf0Q1X1jyFiz9Tv/s320/Bottling+day+bonanza.JPG" border="0" /></a> We made use of the Fowlers Vacola method to the letter!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8t4IFGShcgrPI3OQwwzB1hSm5MhbrkgWLmcKhvmbJVFGZQPWnr8YVMjqmaW4Y3LJOJqAYF4msM6dY8N8E-8o7GW9zNgjM5sC_vGi4iuS_mFsCmk5BVgmZpmiuNmH3GUR2EE9WjaTQMXE/s1600-h/Leatherwood+Nectarines.JPG"><img id="BLOGGER_PHOTO_ID_5291444579836706802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8t4IFGShcgrPI3OQwwzB1hSm5MhbrkgWLmcKhvmbJVFGZQPWnr8YVMjqmaW4Y3LJOJqAYF4msM6dY8N8E-8o7GW9zNgjM5sC_vGi4iuS_mFsCmk5BVgmZpmiuNmH3GUR2EE9WjaTQMXE/s320/Leatherwood+Nectarines.JPG" border="0" /></a><br />These little beauties are made from Cygnet Strawberries & rosewater how more local can you get!?<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWx0wyqAgIiBf05U3JCIaJ41qbbZ2am5sZ9VFStVc4o0ZGHZsIAugl393K4wfi1rYhS_TJIgjRjtAFryeo5B3rdqr2aZh6svYQIMSU1pqwSPjTD6jdo35yVifGy0WTa0z2WCZiRCsmnMP/s1600-h/Strawberry+%26+rosewater+jam.JPG"><img id="BLOGGER_PHOTO_ID_5291443434711855218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWx0wyqAgIiBf05U3JCIaJ41qbbZ2am5sZ9VFStVc4o0ZGHZsIAugl393K4wfi1rYhS_TJIgjRjtAFryeo5B3rdqr2aZh6svYQIMSU1pqwSPjTD6jdo35yVifGy0WTa0z2WCZiRCsmnMP/s320/Strawberry+%26+rosewater+jam.JPG" border="0" /></a> Vanilla apricots & yes I will pack them tighter next time!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2f9vvafXvdDEVO9sZU8XTQUp5P9C_YSpmbh0S_DuBEbcUNhlpwQZOxZXeSOoCjZn7So8vQ7ekpHTp7dVWenc-0dUU4JnSV2MwU4E888_69LeZox0ds-jKsmxrUCXFOE6Nf2vYHXudxPs/s1600-h/Vanilla+apricots.JPG"><img id="BLOGGER_PHOTO_ID_5291442386885051362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2f9vvafXvdDEVO9sZU8XTQUp5P9C_YSpmbh0S_DuBEbcUNhlpwQZOxZXeSOoCjZn7So8vQ7ekpHTp7dVWenc-0dUU4JnSV2MwU4E888_69LeZox0ds-jKsmxrUCXFOE6Nf2vYHXudxPs/s320/Vanilla+apricots.JPG" border="0" /></a> Come on down & taste our region in a bottle!<br />Cheers Steve & the team </div></div>The Red Velvet Loungehttp://www.blogger.com/profile/11906688874825636289noreply@blogger.com2tag:blogger.com,1999:blog-1403020515957567285.post-25828556229506607242009-01-12T02:22:00.000-08:002009-01-19T21:50:29.125-08:00Cygnet Folk Festival 2009<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURZFZgo0o0tHKDZHB5qyy5YvBpbViroTfPWZeHxOad1c2eWXWJ2RiIiTTsrthBScNbcu7ko9kCMIuPfK5PbJuPA57Kq9_C71nAkPmdBb9ix4qpUNf3ZBF4OwmC53F0izGnY2LQq0yiNxT/s1600-h/r329295_1482310.jpg"><img id="BLOGGER_PHOTO_ID_5290350970029718114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 285px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURZFZgo0o0tHKDZHB5qyy5YvBpbViroTfPWZeHxOad1c2eWXWJ2RiIiTTsrthBScNbcu7ko9kCMIuPfK5PbJuPA57Kq9_C71nAkPmdBb9ix4qpUNf3ZBF4OwmC53F0izGnY2LQq0yiNxT/s320/r329295_1482310.jpg" border="0" /></a> Wow what a festival!<br />Three days & nights when Cygnet bulges tenfold with people & we go from being busy into hyper-drive! The whole town is energized & without sounding too ‘New Agey’, is full of good will & positive energy.<br />We were swamped from the get-go by waves of excited festival customers from the first encouraging waves on Friday morning building to the tidal mass of Saturday & Sunday finally the lapping at our feet by Monday morning.<br />To our staff Nigel, Jenna, Michelle, Kaye, Steph, Sally, Ben, Kate, Imke, Ben T, Kira, Leah, Joe, Tasha, Cate, Dave & Emma, thank you for your smiles & all your hard work.<br /></div>The Red Velvet Loungehttp://www.blogger.com/profile/11906688874825636289noreply@blogger.com2tag:blogger.com,1999:blog-1403020515957567285.post-3079704083597465062009-01-04T01:36:00.000-08:002009-01-04T03:09:15.320-08:00Old School chips!Yes in an age where most cafes cut the top of a bag of generic chips before dumping them into the fryer, we dont.<br />In fact we get our Tasmanian Pink Eyes from Malcolm Dance in Middleton. We wash them, chip them & blanch them in low temp oil befor frying them to a golden crispness for each order.<br />Aren't all chips from potatoes you ask might ask reasonably? Well, yes they are of course,<br />but how many places can actually lay claim to coming from the area they are served in, yet alone go to the apparent trouble of actually making them?<br /><br />We at The Red Velvet Lounge would like to put this question to any other cafe not only in Tasmania but Australia as well!<br /><br />On another note, soon we will be doing very special dinners on Friday & Saturday evenings. By this we mean really local & unique foods to this area, food that you cant get anywhere else!<br /><br />Yep, Friday & Saturdays evenings at the RVL will soon be real special!<br /><br />see you soon<br /><br />Cheers Steve & the teamThe Red Velvet Loungehttp://www.blogger.com/profile/11906688874825636289noreply@blogger.com2tag:blogger.com,1999:blog-1403020515957567285.post-28642239767811642552008-12-09T12:46:00.000-08:002008-12-09T12:56:23.038-08:00RVL newsThanks Rita for the prompt. Here are some updates from the RVL.<br /><br />We will be closed on Christmas & Boxing days only.<br />We are not open on New Years eve for dinner but its business as usual during the day.<br />We are part of the exciting Green Tea project for 2009<br />We have just re-stocked our huge wholefoods section<br />Our wood fired oven is nearly ready for baking, we are after some really dry wood!<br /><br />Wishing everyone a safe & happy festive season<br /><br />Cheers, Steve & the teamThe Red Velvet Loungehttp://www.blogger.com/profile/11906688874825636289noreply@blogger.com1tag:blogger.com,1999:blog-1403020515957567285.post-33804965939313674332008-11-20T21:15:00.000-08:002008-12-10T19:04:06.760-08:00New menu launched today!<div align="center">Healthy kids grazing plate 7.90<br />Soup of the day with our own sourdough bread 8.90<br />‘Old school’ chips with jalapeno & tomato salsa(vege)(gf) 6.90<br />RVL dips plate with grilled flatbread(vege)(can be gf) 10.90<br />Mezze plate with dolmades, olives, fetta, dips, cured meats & flatbread(can be gf) 14.90<br /><strong>RVL wraps served eat in with three salads eat in</strong> 12.90<br />· boks bacon, tomato, iceberg & mayo<br /><br />· tongola goats curd, roasted red capsicum & pesto(veg)<br /><br />· malay curried pumpkin, red lentil & coconut(vegan)<br /><strong>or take away 8.90</strong><br />A slice of warm tart of the day with three salads(vege) 16.90<br />Pasta with Spanish sausage, roasted peppers, chilli, tomato, parmesan & fresh parsley 17.90<br />Tongola goats curd piccatta with crushed nuts & fattoush salad(vege) 16.90<br />Salad with tuna, white beans, fresh herbs, tomato & celery (gf) 14.90<br />Pot pie of the day with mash, relish & three salads 17.90<br />Earnest bean tofu fritter with asian slaw & chilli caramel(vegan) 16.90<br />Salmon fish fingers with native pepper aioli, old school chips & cucumber-mint salad 18.90<br />Pot roasted nicholls chicken with artichokes, olives & tomato (gf) 18.90<br />Open steak sandwich with rocket, tomato, parmesan, dijonnaise & old school chips 18.90<br />Slow roasted greek styled lamb with horiatiki, tzatziki & pide 18.90</div>The Red Velvet Loungehttp://www.blogger.com/profile/11906688874825636289noreply@blogger.com7tag:blogger.com,1999:blog-1403020515957567285.post-2114115610642664662008-10-26T18:48:00.000-07:002008-10-26T22:59:01.450-07:00A Sunday in the life of The Red Velvet Lounge<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHc-gN3X9TvQ0Vl7YGtETvjBzILg0-pg4ysVn40WjyPFOV0Yd3eP9K_16RFXD8lhWAyTr34qsOLYMnJb7DIB_HNBsGYA9vw5K1sfppBzFs1_7h7bRphxRRJk-301lHljzjwH-S8fkZiMp/s1600-h/DSC03470.JPG"><img id="BLOGGER_PHOTO_ID_5261652027221006658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHc-gN3X9TvQ0Vl7YGtETvjBzILg0-pg4ysVn40WjyPFOV0Yd3eP9K_16RFXD8lhWAyTr34qsOLYMnJb7DIB_HNBsGYA9vw5K1sfppBzFs1_7h7bRphxRRJk-301lHljzjwH-S8fkZiMp/s320/DSC03470.JPG" border="0" /></a> As always, the day starts with one of many coffees. Its easy to be inspired by this view over the paddocks to the vales & hills beyond. The day feels like it will be a busy one, its in the air. The town is swollen with cars & early risers already knocking on the door for coffee & brekkie. Crowds are here for the organic herb festival. The sun has already got a sting in it & its only 7.30am & there's no breeze so you can feel the heat building.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Wq_V7UxL5lhWzSdphBnjKMofiS08UWVJaNriW4MYx8zx-JJZqbobe1f_UZWgvPmc8bpkYMUlOPp059SIFHNbnOBJNufCyjy1955ccibmh03-MMmAz9plAREkh0AsWEDJLUqC84gA3uJt/s1600-h/DSC03472.JPG"><img id="BLOGGER_PHOTO_ID_5261649787729489954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Wq_V7UxL5lhWzSdphBnjKMofiS08UWVJaNriW4MYx8zx-JJZqbobe1f_UZWgvPmc8bpkYMUlOPp059SIFHNbnOBJNufCyjy1955ccibmh03-MMmAz9plAREkh0AsWEDJLUqC84gA3uJt/s320/DSC03472.JPG" border="0" /></a> Inside the ovens are all heating up ready for the first waves of breads to go in. Overnight they have been patiently proving & the bakery is full with the heady smells of fermentation.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgH6BwbwP3d_tWnI2G8RraXEBwvwlRZ988lPXybQnXv6-5jU_wTtwXA7ym4Fv4fncgGd3BsORFKVE-o0cOyoEuDaBKJCs-IVDfagwdCpESvfmZMOtgD_zW2upiqWcV5kvZTzEXyPxF9Zj/s1600-h/DSC03475.JPG"><img id="BLOGGER_PHOTO_ID_5261648676629677122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgH6BwbwP3d_tWnI2G8RraXEBwvwlRZ988lPXybQnXv6-5jU_wTtwXA7ym4Fv4fncgGd3BsORFKVE-o0cOyoEuDaBKJCs-IVDfagwdCpESvfmZMOtgD_zW2upiqWcV5kvZTzEXyPxF9Zj/s320/DSC03475.JPG" border="0" /></a> we try to get everything out early so when we open there a good selection of stuff to temp you. From pastries, old school eclairs & doughnuts on the weekends & to the ever changing cake display<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2V8-6S9p9lywSKJn1MgBXLXhX5QdrUAZisvfl8KnXnCAYCOzLedDIdfJLdGVwY6DHSUXEQyVxXwLdr72hpDSZ5Rg3SC0m6HvCUNWLV1V4RCgX_htjSU9A82dvN7MXWQzb4jRK9T7IEnS/s1600-h/DSC03476.JPG"><img id="BLOGGER_PHOTO_ID_5261647656835804098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2V8-6S9p9lywSKJn1MgBXLXhX5QdrUAZisvfl8KnXnCAYCOzLedDIdfJLdGVwY6DHSUXEQyVxXwLdr72hpDSZ5Rg3SC0m6HvCUNWLV1V4RCgX_htjSU9A82dvN7MXWQzb4jRK9T7IEnS/s320/DSC03476.JPG" border="0" /></a> The breads available on the weekends are: light rye(mainly in Vienna style but often in loaf tins) Fruit bread, wholemeal & multigrain. All are sourdoughs. On weekdays we limit the bread to sourdough light rye only.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigM3PS_ABdRJfiaWXLtPth1uMxFkdPQ4zMSKQz5IDwTJYgBKlzAg9PaSHpIcId4tawy0WlRR3iYmLZJE-XVDW-eavRc7SKThVpWRE-3be00gmid-A8D5PqJ_V1OJnWxoc_TljhOt_Fi3Jt/s1600-h/DSC03478.JPG"><img id="BLOGGER_PHOTO_ID_5261646620676216898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigM3PS_ABdRJfiaWXLtPth1uMxFkdPQ4zMSKQz5IDwTJYgBKlzAg9PaSHpIcId4tawy0WlRR3iYmLZJE-XVDW-eavRc7SKThVpWRE-3be00gmid-A8D5PqJ_V1OJnWxoc_TljhOt_Fi3Jt/s320/DSC03478.JPG" border="0" /></a> We like to jam as much into the display as possible!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHuujE9HMZ7F_hE4JCH1OVvxUK5FzoajIXC44NXWMO0kyZqlGoN7yrjto4VgEg_Kz4ZtDR2Wcc4wJQrMkw694KWBQqwqiqXHK6AGIWoBoiWrVYmY1_XcbDefzWlki4dBB4v9qq8hhIvBH/s1600-h/DSC03481.JPG"><img id="BLOGGER_PHOTO_ID_5261645588506790082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHuujE9HMZ7F_hE4JCH1OVvxUK5FzoajIXC44NXWMO0kyZqlGoN7yrjto4VgEg_Kz4ZtDR2Wcc4wJQrMkw694KWBQqwqiqXHK6AGIWoBoiWrVYmY1_XcbDefzWlki4dBB4v9qq8hhIvBH/s320/DSC03481.JPG" border="0" /></a> Midway through lunch the place is heaving, there were people everywhere! Hope we see you back another time.</div><div> </div><div></div><div>Steve & the team<br /><div></div></div></div></div></div></div>The Red Velvet Loungehttp://www.blogger.com/profile/11906688874825636289noreply@blogger.com3tag:blogger.com,1999:blog-1403020515957567285.post-22053153022681933032008-10-24T22:26:00.000-07:002008-10-25T13:06:44.110-07:00Current day menuOh. we'll be changing this very shortly!<br /><br />Healthy kids grazing plate $6.90<br />Soup of the day with sourdough $8.00<br />Potato cakes with smoked paprika mayo <span style="color:#33ff33;">(vege) </span>$6.90<br />Grilled Velvet tortilla wraps: Eat in with three salads $11.90 or T/a $8.00<br />Spinach, fetta, dill & pine nut<span style="color:#33cc00;"><span style="color:#33ff33;">(vege)</span><br /></span>Chicken, spicy mayo, tomato & rocket<br />Hummus, cous cous, tomato & salsa<span style="color:#009900;">(vegan)</span><br />Warm quiche of fetta & baby spinach with three salads <span style="color:#33ff33;">(vege)</span> $14.90<br />RVL dips plate with grilled flatbread or corn chips (gf)<span style="color:#33cc00;"> </span><span style="color:#33ff33;">(vege)</span> $9.50<br />House cured gravad lax with potato salad(gf) $12.90<br />House made gnocchi with blue cheese, cream & toasted nuts <span style="color:#33ff33;">(vege)</span> $14.90<br />Salmon cakes with spinach salad & roasted garlic aioli $15.90 Chicken scaloppine with mash & salsa verde(gf) $17.90<br />Beef & red wine pot-pie with mash & peas $16.90<br />Beef Kofta with cous cous, labna & Harissa $15.90<br />Char sui Earnest Bean Tofu with steamed rice & wok tossed Asian greens <span style="color:#009900;">(vegan)(</span>gf) $14.90<br />Vegetable curry of the day w/soused cucumber & rice <span style="color:#009900;">(vegan)</span> (gf) $14.90The Red Velvet Loungehttp://www.blogger.com/profile/11906688874825636289noreply@blogger.com8