BREAKFAST

sourdough, night rye toast or Nonnie’s charcoal bread (GF) add – 1 w/ condiments 6
add: avocado & lemon + 4

add: avocado, Persian Feta, preserved lemon, sesame zaatar, lemon+ 7

Buckwheat & rose petal granola w/ natural yoghurt, native honey, seasonal fruit 9.5

“The Modern Hipsta Roll” – fried egg, maple cured bacon, rainbow slaw, saffron aioli 9.5

 

SANDWICHES | BURGER

daily baguette special – see board 11

grilled haloumi baguette, golden beetroot hummus, snow pea tendrils, pickled cucmber, aioli 11

rye sanga w/ slow cooked beef brisket, slaw, smoked mussel aioli 13.50

ocean trout burger, crispy skin, rainbow slaw, pickled cucumber, saffron aioli 14.50

 

SALADS

chefs quinoa salad w/ grilled haloumi

or poached chicken 14
chefs quinoa salad w/ tarragon ocean trout 16

pea puree, kilpfers, asparagus, broad beans, preserved lemon, herbs . (GF)

w/ pressed lamb shoulder 19

w/ heirloom squash & Persian feta 17