We’ve been closed for the past six weeks and we’ve missed you!
With the re-opening of the park and playground, we believe it’s finally safe for us to serve you fresh food & coffee again. We will resume our normal trading hours from this Saturday, May 16.
If you prefer contactless home delivery, we now have an online store with a range of healthy & delicious home cooked meals for you to choose from. We deliver to the 2256 & 2257 post codes every Friday.
This month, eleven Year 9 students from Brisbane Waters Secondary College are participating in a four week barista course at Jasmine Greens.
The program developed by Jasmine Greens and funded by Central Coast Council is designed to give students vocational training in Hospitality and coffee making.
The course is focused on all aspects of serving espresso coffee in a cafe environment.
Students are exposed to tasting coffee, learning about different coffee extraction methods and the history of coffee.
They are also given an introduction to key hospitality principles of customer service, quality and excellence.
Left to right: BWSC students: Max, Dylan, Georgia, Taylor & Matthew.
Photo by Nerrida Lewis
Pack your picnic blankets and supper snacks for a free family movie night in the park.
SATURDAY SEPTEMBER 7.
Arrive from 5.30pm, the screening will start at nightfall.
Peninsula Recreation Precinct, Sydney Avenue Umina Beach.
Dress up as your favourite character from How To Train Your Dragon, for the chance to win a gift voucher from Jasmine Greens.
Gold coin donations are welcomed to help fund future events.
Jasmine Greens Park Kiosk will be open selling food & drinks.
In the event of bad weather, the screening will be put back to the following month.
Follow event updates on the Jasmine Greens Park Kiosk Facebook page @parkkiosk.
Proudly supported by Umina Community Group, Central Coast Council & Jasmine Greens Park Kiosk.
Free moonlight screening of Fantastic Mr Fox
Last month Jasmine Greens was awarded the 2017 Peninsula Chamber of Commerce Award for Business Excellence in Sustainability.
It's a great honour to win this award two years in a row.
Thanks to our staff, customers and suppliers for your ongoing support and encouragement for our social and environmental initiatives.
Thanks also to the NSW Business Chamber for your recognition of our efforts.
It's already time of our next 50K's away locavore feast, celebrating fine ingredients from local Central Coast providores.
Join us for a traditional Catalan banquet.
Saturday June 10 from 6.30pm
Three Course Set Menu
$60pp
Bookings are essential.
Phone 4344 5398 to book.
Menu:
We're turning 3!
Come & celebrate with us and help us raise much needed funds for the humanitarian crisis in Africa.Across four countries - Yemen, South Sudan, Somalia and northeastern Nigeria, 20 million people currently face starvation.
This crisis has been described by the United Nations as the World's largest humanitarian crisis since the UN was formed in 1945.
Pre-booked tickets are essential as places are limited to 50 seats.
Tickets: $80pp for an African inspired feast & live music.
We will donate $20 from every ticket sold.
Call us on 4344 5398 to book your tickets.
Please bring an open wallet & heart to help us raise $5,000 to assist aid agencies on the ground.
To celebrate Mother's Day we have arranged some very special menus & events for you.
We've partnered with local with local Chef, Marc Tucker, to host '50 K's Away':
A locavore feast celebrating fine ingredients from local Central Coast Providores.
Three Course Set Menu
$60pp including a complimentary champagne cocktail on arrival.
Pre-paid bookings are essential.
Phone 4344 5398 to book.
Dinner Menu
Distillery Botanica gin jelly with cucumber, chilli, coriander & citrus fizz (Erina)
Margin's Mushrooms mille-feuille with celeriac cream & snow pea sprouts (Woy Woy)
Broken Bay Jew fish with cauliflower, broccolini & crispy pancetta (Patonga)
Truffle & rosemary kipfler chips
Little Creek Cheese Co. yoghurt & lime pannacotta with wattles macerated strawberries (Wyong)
Fudge Monkey Fudge (Woy Woy)
served with a complimentary champagne cocktail
glass of champagne & fresh orange juice or coffee of your choice
with
eggs benedict with house hollandaise,
baby spinach & your choice of smoked salmon or
hand smoked nitrate free bacon, on organic sourdough toast
or
french toast with nitrate-free bacon or berries,
ricotta & pure maple syrup
or
shakshuka - free range eggs baked in bed of roasted tomatoes, red peppers & house harissa with feta, & organic sourdough toast add smoky chorizo extra $6
or
vegetarian big breakfast - poached eggs, toast tomatoes, mushrooms, avocado, baby spinach, feta, house relish & organic sourdough toast
gluten-free toast extra $2
house olives8 v
house orange & pomegranate hommus with warm sourdough12 v
scallops ceviche with almonds, chilli & dill 15
sumac spiced calamari with harissa aioli15
bowl of chips with house aioli9 v & gf available
pumpkin & ricotta ravioli with burnt butter,
parmesan & sage 24 v
pistachio dukkah crusted cowra lamb skewers
with dill yoghurt & greek salad26add pita4
mussels, feta, dill & white wine with fresh bread25
grilled haloumi salad with roast chickpeas & roast pumpkin22 v gf
mini bean nachos12.50 v gf
cheese burger & fries12.50
tempura fish & chips12.50
cheese & cherry strudel with vanilla bean gelato14
queen of sheeba belgian chocolate cake with mixed berry gelato14
gelato scoop6
Thanks for a great year in 2016 - wishing you happy and safe holidays and a wonderful 2017!!
Love from the Team at Jasmine Greens xxx
Join us for a big fat Spanish paella feast.
Friday December 30 from 6.30pm
Three courses & a complimentary glass of sangria $45
Vegetarian & gluten-free options available.
Book now as spaces are limited.
Phone 4344 5398
We're delighted to announce we recently won the Peninsula Chamber of Commerce Business Awards 2016 in two categories - Sustainability & Innovation. We were also finalists in the category of Business Ethics.
A huge thank you and congratulations to our team and to our customers for your support.
It's great to be recognised and the trophies are on our counter for all to admire. We're now through to the regional Central Coast Business Awards - wish us luck!
http://www.businessannualawards.com.au/Regions/Central-Coast/2016-Award-Winners-Finalists
In entering the NSW Business Awards for Ethical Business and Sustainability, we had the chance to reflect on our targets and achievements in the past year - we're pretty pleased with what we found. So we want to share it with you.
Our sustainability targets include:
Over the last 12 months, we have:
Here's what some of our staff say:
"I feel proud and passionate to represent Jasmine Greens in my local community. Since working here I have been educated in business ethics and corporate social responsibility and seen our business significantly benefit the local community. I'm proud to be a part of Jasmine Greens' latest initiative of donating soup as a fundraiser for Room to Read. I'm looking forward to being involved in training troubled youth in our free community barista training." Dale Walker, Head Barista for the past 2 years, age 20.
"I feel confident in serving food to our customers as I'm aware of the positive impact we're having within our local community, through our food, our packaging and our ethical and local food suppliers." Barista and waitress, Kathryn Graham, age 25.
"I was a vegetarian before I started working at Jasmine Greens, but working here, I've gained a lot more knowledge about my diet choice and I've become more confident in my decision to be vegetarian. Working here encourages me to stand up for my ethics in saying no to factory farming of animals and choosing chemical free, hormone free and sustainable food. I love to share my knowledge with customers and even enlighten meat eaters about healthier and more sustainable meat production techniques like our hormone free, free-range and nitrate free bacon. I love our fair trade coffee that tastes good, is ethically sourced and spreads the love across from South America to our cafe in Umina." Mia McCarthy, Head waitress and barista for the past year and a half, age 18.
