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

spring menu

MUSHROOMS

Field mushrooms sautéed in fresh herbs, lemon infused ricotta, two free range poached eggs, served on
dark rye sourdough and topped with crispy sweet potato - 18 (V) (GFO)

FRITTERS

Baked vegan corn and sweet potato fritters, served on a beetroot hummus, topped with smashed avocado and a spicy sweet corn salsa - 19 (V) (VG) (GF)

MUESLI

Crunchy Maple Muesli or Coconut Granola, orange & chai poached seasonal fruits, coconut flakes & honey, served with hot milk - 15 (V) (N) (GFO)

FRENCH TOAST

Two brioches slices, topped with a citrus mascarpone, poached seasonal fruits, maple syrup & toasted almonds

- 19 (V) (N)

PULLED PORK

12 hour slow cooked pulled pork shoulder, two free range poached eggs & seeded mustard & chive hollandaise, served on sourdough slices and topped with an apple, fennel, radish & spicy herb slaw - 21 (GFO)

SALMON

Smoked salmon, sautéed kale, caramelised speck & two free range poached eggs, served on dark rye sourdough, topped with a lemon mustard hollandaise - 22 (GFO)

CHORIZO

Smoked chorizo baked in a Mediterranean style tomato and capsicum spicy sauce, topped with feta & two free range poached eggs, served with sourdough - 19 (GFO)

HALOUMI

Grilled haloumi, spiced pumpkin smash, house-made beetroot and citrus relish, two free range poached eggs & roasted balsamic beetroots served on dark rye sourdough & topped with walnuts - 20 (V) (N) (GFO)

BREAKFAST BURGER

Fried free-range egg, bacon, avocado, cheese, tomato chutney & aioli in a brioche bun — 15 (GFO)

AVOCADO

Smashed avocado, red quinoa, beetroot hummus, sweet corn and fetta, served on sourdough slices, topped with toasted almonds - 19 (V) (N) (GFO)

NOODLES

Soba noodles (thin noodles made with buckwheat flour), crispy tofu, Asian green vegetables, field mushrooms, beans, carrots, red cabbage, pickled ginger & edamame, tossed with a honey & soy dressing & topped with sesame seeds - 18 (V) (VG) (GF)

CHICKEN

Pulled Baharat chicken (Middle Eastern style) pomegranate, red quinoa, broccoli, beans, currants & toasted almonds, tossed in an apple & tahini dressing - 18 (GF) (N)

VEGAN BURGER

Mushroom & tahini bean grilled patty, house-made beetroot and citrus relish, vegan cheddar, apple, fennel, radish & spicy herb slaw, vegan aioli, in a vegan bun, served with vegan sweet potato fries & your choice of side sauce

- 20 (V) (VG)

EGGS & BACON

Two free range eggs (poached,fried or scrambled) & maple bacon, served on sourdough - 14 (GFO)

​

​