Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.

Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.

Succulent butterflied chicken breast is marinated in Nando’s Medium PERi-PERi sauce, then pan-fried until golden. Served with gently spiced chips and a zesty nutritious red cabbage, spring onion, carrot and radish fino slaw.

Smoky-sweet baharat whisks your palate to North Africa for this summery serve, starring our rich, pastured lamb mince. A quick pickle, made with vitamin K-containing cucumber, is super fresh; fluffy rice soaks up flavour.

Smoked salmon slices are layered over golden brown celeriac and apple rostis and topped with a poached egg and a herby dressing.

A succulent steak paired with a delicious sweet potato baked egg and a shaved asparagus salad.