Australian café group The Coffee Club has debuted a new menu incorporating fresh, seasonally-available produce in a wider range of health-conscious meals.

The Coffee Club Group’s Executive Chef, Dan Forrest, said the menu update is based on proprietary Nielsen research showing a growing appetite for more healthy menu options and value-for-money dining, and fresh food and good quality coffee being the most important attributes which Australians consider when choosing which coffee shop to visit.

“We update our menu once a year to ensure our Good Food keeps up with the constantly changing tastebuds of The Coffee Club’s customers. This year we’ve focused on freshness. All our research shows Australians are increasingly health-conscious and are looking for seasonal ingredients to be included into more healthy meal options,” he said.

“Quick snacks like our Club Nachos – which sell more than 140,000 serves each year – are still favourites; however, we’re definitely seeing a shift towards healthier eating through an increase in popularity of our gourmet salads, sandwiches and wraps.”

According to Forrest, 85% of The Coffee Club’s customers purchase a food item as well as a beverage.

New menu items inlcude a gourmet Thai Beef Salad, and two breakfast options – a gourmet bacon and egg turkish roll, and a scrambled egg and bacon breakfast wrap. The Coffee Club’s 44 Café Bar Restaurants will also serve design-your-own pizzas on wholemeal bases, a chicken and asparagus risotto and a pumpkin, semi-dried tomato and cheese risotto.

The new menus will also include images and extra allergen information.

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