Fresh, Generous and Delicious!

winter 2026 platter menu

dips and snacks

roast red pepper and feta dip with olives and pita ^{gf, v} / 45

pickled veg with hummus ^{s, nf, v+, gf} / 40

marinated mixed olives with preserved lemon and chilli ^{nf, gf, df, v+} / 50

spicy mixed nuts ^{v+, gf} / 40

vegetarian mains

black bean, potato and edamame patties with jalapeño salsa ^{v+, gf, nf} / 85

mushroom, spring onion gluten free tart ^{v+, gf, nf} / 85

leek and pecorino quiche ^nf / 85

spanakopita ^nf / 85

courgette and ricotta frittata ^{gf, nf} / 85

meat and fish mains

rotisserie chicken with aioli ^{gf, nf, df} / 95

peruvian-style rotisserie chicken with jalapeño mayo ^{gf, nf} / 105

herb beef patties with mint yoghurt ^{nf, df} / 95

creamy chicken and leek phyllo parcels ^nf / 85

roast flat-iron steak with beluga lentils, horseradish, beetroot ^{gf, df, nf} / 130

trout and hake fishcakes with dill crème fraiche ^nf / 130

trout, pea and leek quiche ^nf / 100

side salads

nicola potato salad with gherkins, parsley, olive oil ^{gf, nf, v+} / 45

roast sweet potato wedges with lime, pickled red onion and sesame dressing ^s / 40

mixed baby leaf salad with broccoli, courgette, herb, pepitas ^{gf, v+, nf} / 60

house green salad with drinkable vinaigrette ^{gf, nf, v+, s} / 60

roast and marinated beetroot with rocket, citrus and walnuts ^{gf, v+} / 40

roasted aubergine with caponata and green beans ^{v+, nf} / 40

uzbeki roast carrot, brown & wild rice salad ^v+ / 45

chickpea salad with green pepper and yoghurt dressing ^{gf, v, nf} / 40

cauliflower and green bean salad with capers, lemon and parsley ^{gf, v+, nf} / 40

zingy pickled red cabbage, carrot & sweetcorn ^{v+, gf, nf} / 40

coleslaw with mayo, cranberries and cashews ^gf / 40

scandi slaw with wholegrain mustard dressing ^{gf, nf, v+, s} / 40

some salads can be made nut free or vegan on request.

superfood salads

chickpea, beetroot, sweet potato, kale, sprouts with tahini dressing ^{s, gf, v+, nf}

sushi rice bowl with simmered aubergine, edamame, cucumber, spinach, tahini dressing ^{gf, v+, nf, s}

wild & brown rice, lentil, quinoa, sweet potato & fennel ^{gf, nf, v+}

black beans, corn, cucumber, guacamole, red pepper, corn chips ^{gf, v+, nf}

jollof rice, black eye bean salsa, sweet potato, green beans ^{gf, v+, nf}

roast cauliflower, tzatziki, chickpeas, red cabbage, sumac tomatoes ^{v, nf, gf}

bowls / 90 each
extras: chicken / 50, flat-iron steak / 70, sesame tofu / 40, smoked trout / 70, avocado / 35

desserts

dark chocolate brownies (per tray cut into 9, 12 or 18) ^v / 405

milk tartlets ^{v, nf} (per 6) / 180

almond, lemon and yoghurt loaf (10 slices) ^v / 320

flourless chocolate cake (8 to 12 slices) ^v / 520

thankgoodness millionaire’s shortbread each ^{v+, nf, gf} / 45
other thankgoodness desserts available on request.

fresh juices

orange / 60

carrot, orange and apple / 55

pineapple, coconut water and lime / 60

beetroot, blackcurrant and apple / 60

iced rooibos with ginger and lemon / 40

notes

to order, please email debbie@cafefrank.com. please order at least 48 hours in advance (72 over weekends). minimum order of 10 portions per item applies (flexible for orders of 30 and more). prices include vat. harvest lunches and superfood salads can be supplied on platters or individually boxed.

^gf gluten free; ^v vegetarian; ^v+ vegan; ^df dairy free; ^s contains soy; ^nf nut free