breakfast

Poached Holbrook Paddock true free range eggs, toast 13.5
Scrambled free range 14.5

 

 


Brown rice porridge, white miso, maple, pears, walnuts (gf/df) 15

 

Apple, green tea & coconut chia, nut & seed granola, berries, cranberry nectar (gf/df) 14

 

Sour cherry toast, fresh fig, ricotta, honey, almonds, poppy seeds 14

 

Sourdough toastie, mushrooms, tallegio, snow pea cress 14

 

Corned beef & brie ‘Cubano’ sandwich, fried egg, piparres, Aji Amarillo 18

 

BBQ pork belly, milk bun, pickled cucumber, fried egg, chilli jam 15

 

Soft eggs, hashbrowns, dukkah, feta, lemon, cherry truss (gf) 18

 

Kale, greens, red rice, kimchi, avocado, soft egg, dashi, soy, sesame (df/gf) 18

 

Vegetable fritters, avocado, tahini yoghurt, pine nuts, currants, cress, soft eggs 18

 

Salmon gravlax bruschetta, fennel, cucumber, capers, goats curd 18

 

Breakfast fillet steak (Cape Byron, 150g), crisped mushroom risotto, chimichurri, soft eggs 22

 

 “Shakshuka”, baked eggs, La Boqueria chorizo, peas, tarragon, labneh 22
(vegetarian 18)

 

Vegetable fritters, avocado, tahini yoghurt, pine nuts, currants, cress, soft eggs 20
suppl. bacon 25 | Salmon 25

 

 

The Bread & Butter Project sourdough 7.5
 white | rye | sour cherry | gluten free
 

Side dishes
Roasted cherry tomatoes 4.5 | Avocado & lemon 5.5 | Pialligo Bacon 7
Hashbrowns 4.5 | Labneh 4 | Fetta 4 | Salmon gravlax 6 | La Boqueria Chorizo 7

 



 

 


 

 

 

 

 

the menu provided is subject to market availability - items and prices may change without notice