©2019 COTTO

112 PROSPECT ROAD  PROSPECT SA 5082

 

08 8420 0808

hello@cotto.com.au

Our Menu is  bursting with flavours, freshness and quality seasonal ingredients sourced from local South Australian suppliers.

Our Executive Chef, Sabbah has designed a seasonal menu that caters for a range of dietary requirements.  

Our kitchen is open Monday to Saturday from 7am, and Sunday from 8am.  Our team prepares all of our food fresh on site daily, with all of our dishes made to order.

 

When it comes to food, its about keeping it fresh, local & simple!
 

 

let's eat

summer menu

MUSHROOM

Medley of sautéed mushrooms with chevre goats cheese, served on dark rye sourdough, topped with two free range poached eggs, fennel and apple slaw, hazelnut dukkah and smoked paprika - 19   (V)  (N) (GFO)

FRITTER
Manchego cheese, leek and potato fritter, served with grilled spicy chorizo, capsicum and cumin salsa, roasted cherry tomatoes and two free range poached eggs, topped with a rocket and pear salad -  19  (GF)

SALMON
Smoked salmon and two free range poached eggs, served on a quinoa salad tossed with seasonal Mediterranean  vegetables, herbs and a lemon mustard dressing, topped with a house-made avocado mousse -  22  (GF)

CHIA PUDDING

Chia seeds soaked in coconut milk, served with creamy coconut yoghurt, raspberry and rhubarb compote,  fresh berries and seasonal fruits, topped with  a zesty lime and apple salad and hazelnut crumble  -  16   (VG)  (N)  (GF)

FALAFEL

Baked falafels made with smashed peas and herbs, served with a green pea and chickpea hummus, cucumber and fennel slaw, Moroccan quinoa and heirloom tomatoes, topped with a spicy pickled cabbage and pomegranate tahini dressing -  19  (VG)  (GF)

AVOCADO

Smashed avocado, feta and pomegranates, served on white sourdough, topped with a fresh mint and cucumber slaw, sumac dukkah and black sesame seeds  -  19   (V)  (N) (GFO)

BOWL

Tahini pumpkin smash, mixed grain and lentil salad, roasted chickpeas, sweet potato, avocado and seasonal green vegetables, topped with toasted seeds and a pomegranate molasses dressing  - 17  (V)  (VG)  (GF)

FRENCH TOAST

Fig and cinnamon French toast slices, topped with lemon ricotta mousse, summer fruits, toasted hazelnut crumble and a lime infused honey -  19  (V)  (N)

BREKKIE BURGER

Free-range egg, bacon, haloumi, rocket and smoked capsicum relish, served in a brioche bun -  16 (GFO)

HALOUMI

Roasted beetroot and pumpkin, zesty tahini smash, caramelised peaches, roasted walnuts and rocket, served on dark rye sourdough, topped with haloumi, avocado and a free-range poached egg - 20  (V)  (GF0)

BRUSCHETTA
Heirloom tomatoes, cucumber and bocconcini marinated in a house-made mint dressing, served on dark rye sourdough and topped with basil pesto -  17  (V)  (GFO)

CHICKEN
Southern fried chicken, cheddar cheese, slaw, spicy chipotle sauce in a brioche bun, served with rustic sweet potato fries and your choice of a side sauce  -   20

 

PASTA
Zucchini noodle pasta ribbons, tossed with roasted cherry tomatoes, broccoli, parmesan, basil pesto and toasted pine nuts -  18  (V)  (N)  (GF)

 

NOODLES

Green tea soba noodles, mushrooms, capsicum, cucumber, red cabbage, fresh herbs and edamame tossed with a house-made creamy miso peanut dressing, topped with tofu and sesame seeds  -  19  (V)  (VG)  (N)  (GF)

 

EGGS & BACON

Two free range eggs (poached, fried or scrambled) and  bacon, served on your choice of toasted white or dark rye sourdough -   15   (GFO)
 

(V)  Vegetarian   -  (VG) Vegan -   (N) Nuts  (GF) Gluten Free  -   (GFO) Gluten Free Option  - additional charges may apply.