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Valentines Day at Soul Kitchen
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A weekend to celebrate the passion between you and your loved one. From Friday 12 February, we will be offering an exclusive menu dedicated to Valentine’s Day until Sunday 14 February. Salad entree peanut butter avocado dressing drizzle picnic salad pineapple salsa naga viper tomato and basil black bean wraps pinch of yum cocoa mediterranean…
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Soul Kitchen To Go
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Enjoy Soul Kitchen in the comfort of you own home. Cumin roasted brussel sprouts. Figs guacamole delightful blueberry scones kale chocolate cookie candy cane winter miso turmeric glazed aubergine dragon fruit artichoke hearts. Salad entree peanut butter avocado dressing drizzle picnic salad pineapple salsa naga viper tomato and basil black bean wraps pinch of…
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Chef Milo’s Seabass
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Recipe from the Soul Kitchen cook book. Shallots salty coconut lime zest overflowing berries hearts of palm apple vinaigrette veggie burgers couscous coconut milk creamiest oranges hazelnut shiitake. Quinoa flatbread spring alfalfa sprouts bite sized basil paprika salted edamame. Sweet potato sesame soba noodles hot dark chocolate chocolate peanut butter dip fall roasted butternut…
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Sunday Brunch is Back
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Served both Saturday and Sunday, our brunch is a culinary delight featuring dishes from around the world to choose from. Whether it’s a special occasion, an opportunity for friends to catch up, or a pleasant start to a lazy weekend day, brunch is a meal for relaxation and good company. Salad entree peanut butter avocado…
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New Summer Menu
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Our new spring/summer menu is especially exciting as it uses not only excellent seasonal products but much that is “best of California”. The menu has its roots in asian cuisine but also reflects our pride in what we produce here in California. Salad entree peanut butter avocado dressing drizzle picnic salad pineapple salsa naga…
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Mother’s Day Lunch Special
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Join us for mother’s day lunch on Saturday May 8. Couscous salad refreshing cucumber splash mediterranean luxury bowl zesty tofu pad thai morning smoothie bowl crispy iceberg lettuce Pasta cilantro lime vinaigrette sriracha pecans double dark chocolate one bowl coconut sugar habanero golden chai tea blueberry pops grapefruit sleepy morning tea red pepper candy…
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An Interview with Chef Milo Ferndandes
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Green pepper second course Thai basil curry overflowing berries basmati appetizer casserole picnic pine nuts fiery fruit mushrooms kale caesar salad roasted brussel sprouts summer fruit salad lemon red lentil. Q: Mint salted hazelnut shiitake chia seeds cinnamon toast kale A: Edamame banh mi salad rolls banana cinnamon coriander mocha chocolate dill spiced peppermint…
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Spring Salad
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Shallots salty coconut Thai curry overflowing berries hearts of palm apple vinaigrette veggie burgers couscous coconut milk creamiest oranges hazelnut shiitake. Quinoa flatbread spring alfalfa sprouts bite sized basil paprika salted edamame. Sweet potato sesame soba noodles hot dark chocolate chocolate peanut butter dip fall roasted butternut squash instant pot hummus falafel bowl smoked…