Food Truck Garage Celebrates Spring With a Healthy New Menu

In line with the mantra “faster, tastier, healthier”and their main objective of reinventing fast food, the Food Truck Garage has introduced a wide range of guilt-free options for the warmer months ahead.

Regulars of the inner city eatery, and the side-kick on wheels, will be happy to know that the new menu still retains crowd pleasers like the ‘beefroot’ burger with its hybrid beef and beetroot patty, as well as the deconstructed burrito bowl, soft-shell tacos and the probiotic sundaes, which are a great testament to both eating clean and treating yourself.

New offerings include a range of burgers, hotdogs, wraps and salads. The market fish burger ($16), in this instance sustainably caught hapuka, is the showstopper of the newbies and joins the already established shortlist of chicken, beef and vegetarian burgers. It comes in a light apple and caper crumb, and is joined by truck slaw and a good dose of basil mayo to hold it all together.

The vegan tostada ($7) would fool the most stubborn of carnivores with its hearty nut mince. It carries a slight zing with coconut hot sauce, and like any tostada, is a disaster to eat; you'll need decent pile of napkins folks. A major player of the sides are the loaded spuds ($7) - a take on the notoriously unhealthy loaded french fries. FTG's interpretation is made without the use of a deep frier; the skin-on potatoes are smashed on the grill and come with the choice of salsa and pecorino, broccoli with almond and garlic, and spiced corn and chipotle. There's also the option to upgrade with chicken or bacon for $2.

The lamb wrap is the best bang for your buck at $14 and moves beyond your average dismal cabinet variation, coming tightly pack with seared lamb tenderloin, cos lettuce, truck slaw; there's certainly no skimping on the horseradish yogurt.

As well as managing to cut out all of the shit from takeaway-styled cusine, you’d be happy to know that Food Truck Garage still manages to capture the fast aspect, pumping out their dishes at the optimum speed for a quick lunch break.