kitchen closes at 3pm
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toast
4.5
Choice of toasted ‘Fleur De Lis’ sourdough + 2 preserves
Vegemite
Honey
Jam
Peanut butter *
GF toast ADD +1
granola*
( V & GF )10
spiced maple seed, nut granola, pear & kaffir lime compote, coconut creme custard, shaved walnut, fresh berries, almond milk
french toast
12
twice baked french toast, sumac poached figs, rosemary & goats cheese crème, amaranth
ricotta hotcake
15
ricotta hotcake, yuzu cheesecake, orange syrup, ube meringue, miso crumble, strawberries
avo toast*
( V )13.5
edamame, shallots, kale, furikake, ajo blanco, miso ginger dressing, seeded sourdough
ADD a poached egg +1.5
honeynut squash bowl *
13
roasted squash, hazelnut humus, wild rice & pearl barley, goat cheese, pomegranate, dukkah
bánh mì
12.5
slow cooked pressed pork rib, carrot, pickled red onion, cucumber, jalapeno, cilantro, gochujang mayo
chanterelles on toast
15
chanterelles, miso butter on grilled brioche, poached egg, parsnip chips, togarashi, tarragon
falafel pita *
13.5
chickpea & cilantro falafel, fried cauliflower, pipian sauce, radicchio, pickled onion, cucumber salad, za’atar
potato hash **
( GF )16.5
smoked pork belly bacon, kale salad, a poached egg, & bagna cauda sauce (creamy sauce made with garlic and anchovies)
eggs on toast **
7.5
free-range eggs ‘your way’ on buttered toast: poached OR scrambled OR fried
SIDES & ADD ONS
extra egg** 1.5
bacon 3
kale (V & GF) 3.0
fromage blanc (goats cheese) 3.0
avocado (GF & V) 4.0
sausage by ‘scratch meats’ (GF) ** 4.5
side hash (GF) 5.0
COOKIES & CAKES
CHOCOLATE CHIP COOKIE
2.5
Berry, coconut & white choc muffin
3.5
MORNING GLORY MUFFIN*
( V & GF )4.5
lemon tea cake*
( GF )5.5
CARROT CAKE*
( GF )5.5
* CONTAINS NUTS
** CONTAINS RAW/UNDERCOOKED MEATS, SEAFOODS OR EGGS; THE CONSUMPTIONS OF UNDERCOOKED OR RAW FOODS CAN CAUSE FOOD BORNE ILLNESS
GF = GLUTEN FREE DF = DAIRY FREE V = VEGAN