Breakfast
Saturday & Sunday 9.30 – noon

Thick Cut toast w\ Jam or Honey 4

Sonoma Organic Wood-fired Granola w/ Wild Honey Yogurt & Fresh Fruit 9

Free Range Eggs
Any Style w/ Roasted Tomato Hash & Toast (Add Bacon or avocado- $4) 10

Spicy Merguez Scramble
Scrambled Eggs, Merguez Sausage, Green Onion & Harrisa 15

French Toast
w/ Caramelized Bananas and homemade Banana Ice Cream 15

Cuban Eggs
Two Poached Eggs over Spiced Cuban Black Beans w\crushed avocado 15

Lunch
Friday, Saturday Br. Sunday Noon Onwards

Starters

Six Freshly Shucked Oysters w/ White Balsamic Mignonette 18

Endive, Watercress & Beetroot Salad
Macadamias, Grain Mustard & aged Goats Cheese 14

Hiramasa Kingfish Tartare
Sweet Ginger & Truffle-Soy Emulsion  15

Seared Sea Scallops
w/ Fennel Grapefruit & Ginger-Citrus Gastique 17

Chopped Duck Liver Pate
Traditional Garnish & Pickled Egg 12

Crispy Squid
w/ Spicy Charred Tomato Salsa 16

Mains

Salad of Flaked Salmon
Over Rocket w/ Black Olive & Tomato Citronette 19

Roast Chicken Sandwich
Goats Cheese, Chilli Jam & Wild Rocket 17

Sauteed Prawns
Over Penne, Roasted Tomato & Baby Spinach 24

Roasted Snapper
Saffron-coconut sauce & Baby Choy 26

Mushroom & Artichoke Risotto
w/roasted Lemon, Asparagus & Enoki 23

Paprika Rubbed Waygu Rump
w/ Crisp Bacon & Warm Kipfler Potato Salad 30

Free Range Eggs
Any Style w/ Roasted Tomato Hash & Toast 10 (Add Bacon or Avocado $4)