Of freeze dried fruit cashew & coconut better butter, sliced banana
Midnight soldiers $7.00
Soft boiled egg
SIDES
Free range egg (poached, fried, scrambled) slice of toasts, caramalised onion, mushrooms $3.00
All toppings are served on sliced natural freedom loaf (wheat but not gluten free). Please let us know if you have a gluten allergy. We can make toast changes for dietary requirements
ground beef, Swiss cheese, pickled beetroot, red onion, crisp iceberg lettuce, and fresh tomato on our freshly baked pumpkin bread bun with hand cut fries
Abe’s “Real” bagels, toasted with a choice of toppings $13.50
Melted Swiss cheese, bacon, caramelized onion
Chicken fillet schnitzel $22.50
with a parsley & garlic crust cooked in organic coconut oil, with a salad of baked kumara, kale and toasted almonds, tahini yogurt sauce (GF)
Vegetable noodle $22.50
pork and kimchi stir fry, freshly made vegetable noodles tossed with fried pork, broccoli, onions, and kimchi, with fresh cilantro (GF)
Garlic & herb grilled bread $8.50
Bowl of marinated olives $8.00
Abe’s “Real” bagels, toasted with a choice of toppings $13.50
Chorizo, aubergine and tomato caponata, fresh basil.
with baby cos, sliced pear, toasted walnuts, red wine vinaigrette and toasted garlic sourdough
Smashed avocado $20
turmeric sea salt, bocconcini, rocket with toasted garlic sourdough
Wagyu beef burger $25
with cos hearts, tomato, red onion, beetroot, emmental cheese, tomato relish and fried egg, Choice of salad greens or aioli with fries
Bruschetta trio $22
tomato, basil and bocconcini; prosciutto, walnut and blue cheese, portobello mushroom and basil pesto
Or, Red wine Chorizo with Spanish onions and garlic $32
Bruschetta trio $22
tomato, basil and bocconcini, prosciutto, walnut and blue cheese; portobello mushroom and basil pesto
Grilled veggie stock $20
with puy lentils, torched blue cheese and sundried tomato and fennel jam
Junction benedict $19
poached eggs and wilted baby spinach on a vegetable gratin with burned butter hollandaise, Choice of free range bacon, beetroot infused salmon gravlax or grilled portobello mushrooms