Made with by Julia & Peter
School Menu

Weekly Menu

12–16 October 2026

Back to this week

Days

Monday

Oct 12

Morning Tea

  • Fruit platter

Lunch

  • Borscht
  • Chicken and potatoes with garlic, spinach and rice
  • Salad: Romaine lettuce, bell pepper and cucumber

Afternoon Tea

  • Vegetable platter with egg dip

Tuesday

Oct 13

Morning Tea

  • Fruit platter

Lunch

  • Celery soup
  • Pasta Bolognese with vegetables
  • Salad: Romaine lettuce, radish, spinach

Afternoon Tea

  • Bread with jam and tea

Wednesday

Oct 14

Morning Tea

  • Fruit platter

Lunch

  • Garlic soup
  • Mexican stew and cornbread
  • Salad: Romaine lettuce, fennel, lamb’s lettuce

Afternoon Tea

  • Popcorn and fruits

Thursday

Oct 15

Morning Tea

  • Fruit platter

Lunch

  • Spinach soup
  • Risotto with vegetables
  • Salad: Yoghurt with cucumber and mint

Afternoon Tea

  • Smoothie and rice cake

Friday

Oct 16

Morning Tea

  • Fruit platter

Lunch

  • Red lentil and coconut soup
  • Marinated fish with lemon and ginger and baked potatoes
  • Salad: Red cabbage, carrot and mint

Afternoon Tea

  • Cornflakes with milk

Allergens:

1 - Cereals containing gluten, 3 - Eggs, 7 - Milk, 9 - Celery

Borscht

Borscht has a rich history rooted in Slavic cuisine, with origins linked to the wild hogweed plant before red beets became the signature ingredient. It is a symbol of Ukrainian cultural identity, recognized by UNESCO as Intangible Cultural Heritage, though versions are also important in Russian, Polish, and other Eastern European cuisines.