DINNER MENU THIS WEEK Monday 17th September Lentil & Pistachio Kofta served on a Spiced Tomato Sauce w/ fresh Quinoa Tabbouleh, Yoghurt Sauce & Grilled Flatbreads (gf) VEGAN Tuesday 18th September: Roasted Tomato & Chickpea Curry w/ Coconut & Coriander served w/ Basmati Rice & Coconut Yoghurt Raita (vegan /gf) Wednesday 19th September: ‘Pasta Primavera’ Organic Quinoa Spaghetti w/ Spring Greens, Basil & Parmesan (gf) EACH NIGHT WE ALSO SERVE - Soup with Sourdough Toast OR Warming Miso Broth w/ Ginger, Green Vegetables, Shitake Mushrooms & Rice Noodles (vegan /gf) Monday-Wednesday 5.30-8pm (Last orders 7.45pm)
Still life with Romanesco. These are a wacky looking veggie that are actually an heirloom variety of brassica that you can cook in the same way as broccoli or cauliflower. 🥦 Fun fact: the number of spirals on the head of a Romaneso is a Fibonacci number and their form is a natural approximation of a fractal.
Cruddings straight outta the oven. Made from Croissants, these Bread & Butter Puddings are made with Belgian chocolate and are topped with Raspberry jam. Sooo...good.
The irony of Facebook is that it's designed to connect people - just not with anyone from Facebook. 😖 As many of you who have been in store will know, we changed our name to Umu a few months ago. 😁 Unfortunately, Facebook won't let us change our page and we can’t get a human response. 😡 So, if you loved us on Facebook as Earth Food Store, please head on over to our UmuBondi Facebook page & follow us. 😛 Love you back. 😘 Btw, we’re starting from scratch again on Facebook, so if had great experience, we’d really appreciate it if you could give us a quick review. And if you didn’t have a great experience, let us know in person & we’ll try to work out how to do better.
Join us for a dinner with wholefoods legend, Holly Davis. Friday 24th August. 7pm . Holly Davis is a wholefoods Chef & teacher and was co-founder of Iku Wholefoods. Her first book ‘Nourish’ is a wholefoods bible for many people. Her latest book is ‘Ferment - A Guide to the Ancient Art of Culturing Foods’. Tickets are $85 per person. 3 courses including a glass of wine. . Don’t delay, as half of the tickets have already sold!