ALL-DAY BREAKFAST

 
 

PECAN & RAISIN TOAST – 13
Served with ricotta & poached pear 

ORGANIC QUINOA & OATS PORRIDGE – 17
Amaranth, millet, poached fruit, organic honey & pistachios

YOGHURT PANNA COTTA – 17
Served with spiced granola, textures of rhubarb & seasonal fruit

LEMON MYRTLE BIRCHER – 17
Coyo plum and guava, fresh seasonal fruit, puffed grains, almonds & seeds (df)

BREAKFAST BUTTY –15
Smoked bacon, fried egg, American cheese & capsicum jam on a milk bun. Add potato rosti 5


C&A FRENCH TOAST – 17
Orange blossom ricotta filling, mastic anglaise, crème fraiche ice cream, pistachio and Persian fairy floss

RICOTTA HOTCAKES – 18
Seasonal poached fruit, lemon myrtle sugar OR caramelised banana & mascarpone w/ maple syrup & seeds

GREEN BREAKFAST – 22
Poached eggs, avocado mousse, feta, sautéed kale, charred broccolini, dukkah, basil & lemon myrtle pesto on sourdough (v)

BREAKFAST BOWL – 20
Miso eggplant, spiced cauliflower, sweet potato, kale, grains, avocado, almond hummus, pickled vegetables & poached egg (v) (gf).
Add miso & ginger salmon fillet 10

BURRATA – 22
Blood plums, basil, avocado, tomato & balsamic olive oil.
Add poached egg 3

EGGS BENNY ON POTATO HASH – 20
Streaky bacon, poached eggs, spinach, yuzu hollandaise, green peppers & maple bacon crumbs.
Add house cured salmon 4

CLASSIC HALOUMI STACK – 23
Poached egg, avocado, tomato, dukkah, basil & green peppers salad on sourdough (v).
Add chorizo or maple bacon 6

MUSHROOM MEDLEY - 22
Poached eggs, thyme, Meredith goats cheese, truffle oil, green peppers & basil salad on sourdough (v)

STRAPATSADA – 21
Greek-style scrambled eggs with tomato & feta, basil & lemon myrtle pesto, thyme, basil salad & sourdough (v)
Add chorizo or bacon 6              

CORN ZUCCHINI & HALOUMI FRITTERS – 21
Poached egg, avocado salsa, tomato relish, green pepper & basil salad (v)
Choice of maple bacon OR house cured salmon 23

CHILLI SCRAMBLED EGGS – 22
Lime avocado, coriander & goat’s curd on sourdough toast (v)
Add chorizo or maple bacon 6

SHAKSHOUKA – 20
Baked eggs, red pepper confit, goats cheese & Iggy’s sourdough (v)
Add Spanish Rodriguez chorizo 6                    

C&A BREAKFAST – 24
Eggs, bacon, smoked chorizo, mushrooms,
baked beans, roast tomatoes & sourdough toast

EGGS YOUR WAY W/ SOURDOUGH – 13
Fried / scrambled / poached served with basil salad


ADD EXTRAS

Tomato relish, fresh tomato, ricotta – 3
Roasted tomato, house-made baked beans, feta, 
goats curd – 4
Mushrooms, avocado – 4.5
Bacon, chorizo sausage, black pudding, 
two eggs, potato hash, corn fritter, house cured salmon – 6
Grilled haloumi – 7
Miso & ginger salmon fillet –10
Nonie’s gluten-free bread – 2.5


Respectfully, we cannot make alterations to the menu. Additions only.

At Cook & Archie’s we are passionate about what we do. We try to source products from sustainable suppliers.
We use organic eggs, grass-fed beef, Iggy’s bread, Nonie’s gluten free bread, and we make most of our cakes and products here at the café.
Unfortunately, we cannot guarantee that our foods are free of allergens.
We apologise for any inconvenience, however we respectfully decline any alterations to the menu and split bills.
1.2% on ALL card payments added to final bill.
15% surcharge applies for public holidays.