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.