Weekend Brunch Menu


Breakfast all day

House made granola with goji berries, coconut yoghurt and fresh fruits (vegan, df, gf) 15.

Avocado, feta, soft boiled egg and za’atar loaded on whole wheat toast (v) 15.

Grilled asparagus, confit tomatoes, pecorino, poached eggs and balsamic on grilled sonoma bread (v, gf available) 19.

Deluxe double bacon & egg roll, with swiss cheese, tomato relish and rocket  (gf bread available) 15.

Free range eggs; scrambled, fried or poached or 63 degree; whole wheat Sonoma bakery toast (v, gf bread available) 14.   

Sides with any of the above

Slow roasted roma tomatoes with oregano (v, gf) 4.

House hot smoked barramundi (gf) 5

Sauteed mixed mushrooms (v, gf) 4.5

Grilled asparagus and lemon (v,gf)  4.5

Additional free range egg 2.5

Chorizo & Potato Hash (gf) 4.5

Chargrilled rindless bacon (gf) 4.5

Grilled halloumi (v, gf) 4.

House made tomato relish (v, gf) 2.5

Avocado  4.

Brunch all day

Gnocchi, poached free range egg, crispy bacon lardons, truffle oil and toast  20.

Risotto of smoked pork, spinach, bacon, gruyere cheese, 63 degree egg & hollandaise (gf) 20.

Juniper cured salmon tostada, fennel salad, lime and chilli mayo 63 degree egg  (df, gf) 19.

Sauteed wild mushrooms, with truffled scrambled eggs, char grilled Sonoma crusty bread (v, gf bread available) 18.

Potato and hot smoked barramundi hash with fresh herbs, chilli and poached free range eggs (gf) 22.  

Share dishes all day

Salt and pepper cuttlefish with beurre blanc, seaweed and watercress ( gf) 23

Hot sicilian and green mammoth olives, vanilla and Sonoma bread (vegan) 11.

Gruyere cheese and fresh herb arancini, preserved lemon aioli (v) 12.

Hot smoked barramundi pate, with capers, house made lavosh 18.

Halloumi saganaki thyme & fresh lemon (v,) 11       .

Side of Chargrilled asparagus with balsamic, charred corn and pecorino (v, gf) 12.

Side of chilli corn, avocado, coriander, freekeh and toasted almonds (vegan) 12.     

Chipotle salted chips and aioli (v, gf) 7.

All day lunch and daily specials ( see boards)

Salad of poached chicken, chilli corn, avocado, coriander, freekeh, toasted almonds and lime dressing (ask for gf or vegan option) 22.

Cauliflower steak, puree and pickled, radicchio, cumin, macerated raisins and almonds (v, gf, ask for vegan option) 22.

Morso crispy corn crumbed chicken burger with smoked cheddar, tomato lettuce and truffled aioli ( + chips) 20.

Juniper cured salmon tostada, fennel salad, lime and chilli mayo 63 degree egg  (df, gf) 19.

Twice cooked Pork belly, pork neck croquette, charred corn salsa, popcorn and watercress 24

Chargrilled 180 gram grass fed sirloin steak with green beans, fried egg and za’atar (gf) 28. (served medium-rare)

Sweets & Cheese

Lemon brulee tart with biscotti crumb (v) 15.

M-oreo cream - with white chocolate mousse, chocky soil, raspberry gel and milk skin (v) 16.

Cheese board with dried fruit and house made lavosh (v) 22.

Affogato espresso, vanilla ice cream and frangelico (v) 14.