Frankston House provides nutritious meals daily to all children. Our fulltime cook creates a child (and parent) friendly 4-week rotational menu, which is adapted to suit the seasons. A current sample of our Menu can be viewed below.
Breakfast is provided between 6.30 am and 8am during Family Grouping and will includes choices such as cereals, toasts, fruits and yogurts.
A wide variety of fresh fruit/crackers/sandwiches/toast is available every day for morning tea, along with milk.
All lunches are prepared onsite and consist of two courses.Children in the under 3 groups are also provided with fresh mash vegetables along with their meals at lunchtime daily.
Afternoon tea is provided and may be a healthy home baked good or savoury snack prepared onsite. A small snack of fresh and dried fruit/crackers/cheese will be provided during evening family grouping.
Any Feedback in regards to our menu is greatly appreciated and any recipes or ideas you may have will be happily received.
Where possible, we use produce which the children have collected from the service garden, and also the fresh eggs they collect from the centres chickens are taken home to further engage in cooking experiences. We encourage the children to be involved in this process and also offer various cooking experiences within their curriculum.
Only Formula/Breast milk for your baby needs to be supplied if required.
As per Australian Dietary Requirements, each child is offered balanced of each of the five food groups required for a healthy growing body.
Allergies and Food Preferences
We cater for all food allergies and food preferences/aversions, with a wide variety of alternatives to the meal/snacks will as close to resemble the choice being provided to all the children’s where possible.
Sample Dining Menu
Morning Tea
Each day morning tea consists of a fresh seasonal fruit platter containing various fruits such as citrus, apples, pears, bananas, grapes, kiwi fruit, melons and berries. This will be accompanied with a savoury snack such as brown rice crackers, rice cakes with cheese or fruit toast and milk/water.
Lunch
Monday
Traditional Beef Lasagne with kale and steamed green beans, followed by crispy sliced apples.
Tuesday
Soup of the day served with crunchy garlic and herb bread, alongside a fresh banana and dried fruit platter.
Wednesday
Locally sourced curried sausages and zucchini on a bed of brown rice and quinoa, served with buttered fresh wholemeal bread.
Thursday
Chicken Cacciatore with black olives and brown rice, followed by creamy vanilla yogurt.
Friday
Tuna and sweetcorn macaroni bake with a creamy spinach sauce, accompanied by a mixed berry and melon platter.
Afternoon Tea
Monday
Toasted wholegrain Fruit Loaf
Tuesday
Savoury Platter with assortment of cheese, kabana, celery, cherry tomatoes and brown rice crackers.
Wednesday
Savoury scones, alternating variety such as pumpkin, cheese and chive or herbed.
Thursday
Fresh baked wholegrain muesli slice with dried fruit and sunflower seeds.
Friday
Wholegrain ham and fresh salad pinwheel wraps.
Morning Tea
Each day morning tea consists of a fresh seasonal fruit platter containing various fruits such as citrus, apples, pears, bananas, grapes, kiwi fruit, melons and berries. This will be accompanied with a savoury snack such as brown rice crackers, rice cakes with cheese or fruit toast and milk/water.
Lunch
Monday
Moroccan chicken and vegetable cous cous with turmeric and olives followed by Vanilla Yogurt.
Tuesday
Bolognaise sauce flavoured by kitchen garden herbs with penne pasta served with cheese finger sandwiches.
Wednesday
Crunchy crumbed fish with sweet potato mash and green beans served with crispy apple slices.
Thursday
Pork Chow Mein with Asian style vegetables and Hokkien noodles, accompanied by buttered wholemeal bread.
Friday
Butternut Pumpkin and baby spinach Quiche made with free range eggs, followed by frozen mango yogurt.
Afternoon Tea
Monday
Cranberry, coconut and quinoa bars.
Tuesday
Warm sultana and whole oat cookies.
Wednesday
Wholemeal blueberry muffins
Thursday
Homemade spinach dip with cucumber and carrot sticks, cubed cheese and dried fruits.
Friday
Fresh baked pizza style scrolls with ham, oregano and cheese.
Morning Tea
Each day morning tea consists of a fresh seasonal fruit platter containing various fruits such as citrus, apples, pears, bananas, grapes, kiwi fruit, melons and berries. This will be accompanied with a savoury snack such as brown rice crackers, rice cakes with cheese or fruit toast and milk/water.
Lunch
Monday
‘Hidden Veg’ zucchini slice made with free range eggs served with homemade Hommus, cucumber sticks and wholegrain pita bread.
Tuesday
Mild Chicken, potato and Pea Curry with Brown Rice, followed by Mixed Berries and Granola topped with a dollop of yogurt.
Wednesday
Lean Beef and Country Veg Shepard’s Pie with Sweet Potato Mash accompanied by a fresh fruit platter.
Thursday
Chicken and Spring Vegetable Loaf served with mixed veggie mash followed by crispy apple pieces.
Friday
Mexican chilli Con Carne with Brown Rice and Red Kidney Beans followed by a serve of Vanilla Yogurt.
Afternoon Tea
Monday
Fresh Baked Chia, Berry and Coconut Cake
Tuesday
Fresh Homemade Cheese and Bacon Scrolls
Wednesday
Dairy Free Anzac Slice with dried Fruit
Thursday
Toasted Raisin Bread with Banana and Berry Smoothies.
Friday
Platter of Fresh and Dried Fruit, Veggie sticks and cheese
Morning Tea
Each day morning tea consists of a fresh seasonal fruit platter containing various fruits such as citrus, apples, pears, bananas, grapes, kiwi fruit, melons and berries. This will be accompanied with a savoury snack such as brown rice crackers, rice cakes with cheese or fruit toast and milk/water.
Lunch
Monday
Mediterranean Tuna Brown Rice Bake with, sundried tomato and feta followed by Healthy Banana Split with a dollop of cinnamon cream and fresh raspberries.
Tuesday
‘Tonnes of Veg’ Vegetarian Lasagne, followed by Blueberries and Yogurt.
Wednesday
Chicken, Cauliflower and Broccoli Macaroni Bake accompanied by Fruit Salad.
Thursday
Assorted Wholemeal Meat, Cheese and Salad Sandwiches, served with Whole Oat Apple Crumble.
Friday
Chicken and Root Vegetable Pie, served with a Fresh Fruit Platter of Melons and Apples.
Afternoon Tea
Monday
Crispbreads topped with a selection of Cheese, Tomato and Avocado.
Tuesday
Fresh Baked Wholemeal Nutmeg and Banana Bread
Wednesday
Mixed Sandwiches and Fresh Fruit Platter
Thursday
Veggie Sticks and Brown Rice Crackers with Homemade Dip of The Day.
Friday
Wholemeal Chia Muffins