Nourishing Meals, Thoughtfully Prepared
At John Colet School, our full-time chefs and dedicated kitchen staff prepare wholesome, vegetarian lunches for all students and staff each day. Meals are crafted with care using fresh, seasonal ingredients—including produce from our very own organic School Garden. We cater to most food allergies and offer a diverse menu that introduces children to a wide range of international cuisines. Lunch is served at the table, providing not only nourishment but also an opportunity for students to practise good table manners and etiquette in a calm, communal setting. Our food program is a much-loved part of school life, supporting wellbeing and fostering a sense of connection and care.
On the vegetarian lunch menu for Week 7, Term 3
Monday: Pumpkin soup served with sourdough and butter Tuesday: Tomato and basil penne pasta topped with basil and parmesan Wednesday: Cheese and spinach triangles with spiced chutney Thursday: Potato and spinach yellow curry with rice pilaf Friday: Vegetable stir-fried noodles with sweet soy chili and shallot. (Served with chefs’ selection of fruits and vegetables) …
On the vegetarian lunch menu for Week 6
Monday Cream of cauliflower and truffle soup served with fresh sour dough and butter Tuesday Bean nachos with guacamole and sour cream served with corn chips Wednesday Salad wraps with carrot, tomato, cucumber, iceberg and cheese on a flour tortilla Thursday Tomato and cheese puff pastry rolls served with fresh tomato sauce Friday Ratatouille style penne pasta topped with parmesan and basil (served with chefs’ selection of fruits and vegetables) …
On the vegetarian lunch menu for Term 3, Week 5
Monday Chickpea and pumpkin Thai style yellow curry with basmati rice Tuesday Crumbed vegetable patties served with sweet chili and sour cream Wednesday Cream of corn and potato soup served with fresh sourdough and butter Thursday Broccoli and cauliflower pasta bake topped with fresh mozzarella Friday Egg and vegetable fried rice with sweet soy, shallot and chili (served with chefs’ selection of fruits and vegetables) …
On the vegetarian lunch menu for Week 3
Monday Lentil soup served with sourdough and butter Tuesday Risoni served in a roasted vegetable and tomato and red pepper sauce Wednesday Egg and vegetable fried rice with sweet soy, chili and shallot Thursday Salad rolls tomato, cucumber, iceberg lettuce, carrot and cheese served in a lunch roll Friday Cauliflower Macaroni cheese topped with mozzarella and fresh herbs (served with chefs’ selection of fruits and vegetables) …
On the vegetarian lunch menu for Week 2
Monday Salad wraps Tomato, Cucumber, carrot, iceberg and cheese served in a flour tortilla Tuesday Spinach and ricotta ravioli served in a 4 cheese Wednesday Cream of tomato soup served with sourdough and butter Thursday Bean nachos served with sour cream and guacamole with corn chips Friday Singapore noodles with sweet soy chili and shallot (served with chefs’ selection of fruits and vegetables) …
On the vegetarian lunch menu for Week 10, Term 2
Monday Egg and vegetable fried rice with sweet soy, chili and shallot fished with Asian herbs Tuesday Pumpkin ravioli served with a tomato and basil cream sauce Wednesday Roasted garlic and rosemary potatoes with sweet chili and sour cream Thursday Cheese and spinach filo triangles served with tomato jam Friday Cheese and tomato pizza topped with fresh herbs and mozzarella (served with chefs’ selection of fruits and vegetables) …