ON TOAST

• House spreads: Berry jam, almond, sunflower seed butter (v) on sourdough (df) or gluten free (gf) toast 5.5
• Smashed avocado, lemon, soy pumpkin seeds, chilli, sprouts, on sourdough toast (pb) 8.5 – add poached egg:(V) 1.5-
• Eggs: poached, scrambled or fried on toasted sourdough (df) or GF bread 7

PLATES

• Buckwheat, oat milk and banana pancakes, maple, strawberries, coconut yoghurt (pb) 11.5
• Cornbread, tomatillo salsa, jalapeno, yoghurt curd cheese, coriander, lime (v) 14-
• Hot-smoked salmon and scrambled eggs, toasted sourdough 11.5
• Chorizo and potato hash, spinach, poached eggs, tomato fresca, saffron buttermilk dressing (gf) 13-
• Tamarind and coconut lamb mince on toasted sourdough, poached egg, coriander and chilli (df) 13-
• Baked eggs, spiced tomato, pepper and chickpea ragu, rose harissa, greek yoghurt, flatbread, parsley (v) 10 – Add: merguez (gf, df) 2.5
• The fry: 2 eggs, thick cut bacon, pork sausage, slow roast tomatoes, roasted mushrooms, toast 12.5
• Veggie fry: 2 eggs, slow roast tomatoes, roasted mushrooms, grilled halloumi, smashed avocado, toast (v) 12.5

GRAINS AND BOWLS

• Quinoa, edamame, buckwheat grain bowl, broccoli, pickled daikon, avocado, toasted
  chickpeas, mung beans, sesame soy (pb, gf)  Ⓕ  14-  Add: grilled chicken (gf, df) 4.5
• Chickpea dahl, coconut relish, carrot thoran, sour onion (pb, gf) 11-
  – Add: poached egg (v, gf, df) 1.5
• Seasoned rice, hot-smoked salmon, avocado, miso mayonnaise, mung beans, pickled ginger, furikake (df, gf) 15.5
• Korean style BBQ chicken, buttermilk dressed cos, sourdough croutons, parmesan, soy egg, pickled ginger, mint, coriander
  15.5