breakfast

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


Apple, green tea & coconut chia, granola, berries, cranberry (gf/df) 16

Chilled blue berry soup, fresh fig, yoghurt, toasted seeds & nuts, bee pollen 16

Ricotta & poppy seed hotcakes, poached strawberries, orange, praline, mascarpone 20


Smashed egg & bacon, soft roll, chilli jam 16

Chilli pork tortilla, smoked scamorza, rice, beans, guac, fried egg,aji (gf) 20

Roti, Wagyu tri-tip, fried eggs, avo slaw, sriracha mayo, piparras peppers 18

 

Breaded WA sardines, tomato & red peppers, poached eggs 18

Cilbir – cultured yoghurt, eggs, brown butter, sumac & rye, asparagus 18

Tacu tacu – Peruvian black beans & rice, plantain, aji, avo, fried eggs (gf) 20

Trout gravlax, fennel, capers, coriander, lime, avo, egg, toasted sesame, corn tortilla (gf/df) 20
 

Kale, miso greens, ‘riberry rice’, kimchi, avocado, enoki, soft egg, furikake (gf/df) 20

Dukkah, asparagus, eggs, hash browns, feta, lemon, cherry truss (gf) 22

Sweet corn & vegetable fritters, soft eggs, avocado, tahini yoghurt, currants, pine nuts 20
with bacon | gravlax 26

‘Shakshouka style baked eggs, tomato, red peppers, harissa, labneh, peas, tarragon
vegetarian 18 | La Boqueria Chorizo 22

 

The Bread & Butter Project sourdough 7
 white | rye | sour cherry | gluten free

 

Sides
Roasted cherry tomatoes 4.5 | Avocado & lemon 5.5 | Bacon 7 | Black beans 5
Feta 4 | Hashbrowns 4.5 | ‘La Boqueria’ chorizo 8 | House cured Ocean Trout 8