The veggie wrap is the lunch we make most for our vegetarian regulars who want something substantial without it being a salad. Hot and cold elements, lots of texture, big flavour.
House hummus is whipped chickpea, tahini, lemon, garlic, olive oil — blitzed long enough to be smooth, not so long that it loses character. We spread it generously across the spinach tortilla as the base.
Zucchini and red bell pepper are grilled on the flat-top with a touch of olive oil and salt until they have char marks. Crumbled feta goes on top while the veg is still warm so the cheese softens. Baby spinach for crunch and colour, a few thin slices of red onion, a squeeze of lemon.
The wrap is rolled tight, cut on a diagonal, served with a side of pickled vegetables.
$13. Vegetarian. The cheapest meal on the menu and one of the most satisfying.
