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​POTS

cacao granola, coconut yoghurt, summer berries, hazelnut (v)
mango chia, passionfruit, red grapes, walnuts, mint (v)

 

SOURDOUGH

cashew ricotta, balsamic blueberry compote, blackberries, almonds, mint (v)

egg scramble, cherry tomatoes, rocket, red onions, kale pesto or chilli crunch (vg)

citrus cured salmon, feta, tomatoes, kale, fermented hot mango jam, pistachio dukkah​
 

FLATBREAD (from 11am)

miso black garlic confit, nori mushrooms, leeks, white kimchi (v)
kale pesto, sheep halloumi, beets, onions, basil (vg)
rayu chicken, xo “labneh”, nori gremolata, shallots, garlic
anchovies, tomatoes, chives, bonito balsamic, lemon

 

PLATES (from 11am)

salad - chilli peanut tofu steak, seasonal greens, fermented tomato relish, avocado, cherry tomatoes, hazelnut, radish (v)

grain - herby gochujang local fish fillet, mixed grains, bok choy, jalapeño sauerkraut, carrots, cucumber

ramen — chicken thigh, shoyu egg, napa cabbage, soy pickled mushrooms, bamboo shoots, fish bone bonito broth 

tagliatelle — crab meat, ikura, miso garlic confit, kimchi chives, lemon, parsley
pancakes — hot cakes, hojicha or sea salt chocolate, coconut yoghurt, banana, honey pear, pistachios (vg)

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BAKED GOODS

hazelnut butter cacao brownie (vg)

miso banana bread (vg)

herby onion and feta scone (vg)

preserved lemon olive oil cake (gf)​

fo​​​

v = vegan

vg = vegetarian
n = contains nuts

gf = gluten free

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