WEEKEND MENU

 
 

ALL DAY BREAKFAST

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)

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 pesto & sourdough

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

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

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

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

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

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

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

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


TO SHARE

Warm pita bread – 4 pp

Fresh Iggy’s sourdough & olive oil – 5 pp

Spinach, feta, ricotta & leek pie – 20

Grilled haloumi, caramelised balsamic & pomegranate – 10

Sweet potato w/ mint yoghurt & sumac – 8

Horiatiki salad - tomato, cucumber, feta, olives, Spanish onion, oregano & olive oil (v) – 18

TIGER PRAWN LINGUINE –  27
Ouzo, chilli garlic, cherry tomatoes, basil, baby spinach, lemon zest & Grana Pandano 

SPANAKORIZO – 22
Risotto, leek, lemon preserve, anthotyri & olive oil
Add fish of the day  14

THE REUBEN – 20
House-made black angus corned beef, pickles, Swiss cheese, slaw, Russian dressing on rye bread with fries 

POKE BOWL – 20
Avocado, brown rice, seaweed, kimchi, pickled vegetables, wakame, edamame, sesame seeds, miso matcha dressing & poached egg (v).
Add raw salmon OR cured salmon 6 

SALAD OF HALOUMI & PERSIMON – 21
Za’atar, crisp bread, mint, balsamic & olive oil
Add lemon chicken 6

HUON MISO & GINGER SALMON BOWL – 25
Sweet potato hommous, sautéed kale, roasted turmeric cauliflower & pistachio 

MAPLE PUMPKIN & ROASTED CAULIFLOWER SALAD – 20
Spiced yoghurt, kale, black barley, miso eggplant, lime & herbs (v)
Add miso & ginger salmon fillet 10

SLOW COOKED BEEF BRISKET BURGER – 20
Slaw, pickles, American cheese & chipotle mayo on a milk bun with roasted rosemary & thyme potatoes

ADD SIDES:

Tomato relish, fresh tomato, ricotta – 3

Roasted tomato, house-made baked beans, feta, goats curd – 4

Mushrooms, avocado, 2 eggs – 4.5

Bacon, chorizo sausage, black pudding, potato rosti, corn fritter, house cured salmon – 6 

Miso & ginger salmon fillet – 10

Nonie’s gluten-free bread – 2.5


We update our menu regularly.

Unfortunately, we cannot guarantee that our foods are free of allergens.
Please inform us if you have any allergies.  We apologise for any inconvenience, however we respectfully decline any alterations to the menu and split bills. 15% surcharge applies for public holidays.
10% staff gratuity applies to groups of 10 or more. 1.2% on all card payments added to final bill.