Fresh club sandwiches, home made deep dish quiche, selection of lamingtons, devonshire scones with jam and cream, and sweet tarts and truffles, choice of tea or coffee $20.00
Seared filet of Salmon on a fresh rocket and spinach salad with with fresh organic salad greens from our garden drizzled with Thai Chilli dressing and garlic aioli. $18.00
Herb and garlic encrusted Turkish bread stuffed with ham, spicy fruit chutney, Edam cheese, and sun dried tomato with fresh organic salad greens from our garden. $9.00
Smoked chicken on a fresh rocket and garden salad, with crunchy Chinese noodles, drizzled with Thai chilli dressing and aioli. $12.00
Deep dish home made spinach and feta quiche (vegetarian), with with fresh organic salad greens from our garden drizzled with Thai chilli dressing and garlic aioli. $9.00
Omelette with sundried tomatoes, edam cheese, ham (or vegetarian) and a fresh rocket and spinach garden salad, drizzled with aoili. $9.00
Toasted Sandwich with choice of 3 fillings, egg, cheese, tomato, onion, ham, with a fresh garden salad $8.00
DESSERT
Candyland Chocolate Sundae Explosion, french vanilla ice cream, sprinkled with chocolate balls, hundreds and thousands, chocolate sauce and caramel sauce, and whipped cream. $6.00
Candyland Berry Sundae Explosion, french vanilla ice cream, slathered in mixed forest berry coulis, drizzled with chocolate and caramel sauces and whipped cream. $6.00
Pancake stack, stuffed with blueberries, strawberries and blackberry coulis, vanilla ice cream and whipped cream. Drizzled in chocolate sauce. $8.00
Date, raisin and savoury scones $4.00
Fruit and savoury muffins $4.00
Home made chocolate mudcake $4.00
Menu subject to the Queen changing her mind.
SPECIALS
Devonshire Tea, espresso coffee or tea, with homemade scones, fruit jam and whipped cream $8.00
With house made bourbon BBQ sauce, apple slaw and mozzarella
Vegetable Spaghetti $14.00
With broccoli, basil and roasted garlic bound in a parmesan sauce
Bacon and Eggs
Bacon and eggs served on warm toast
Crispy Tenders $16.00
Crispy chicken tenders with a trio of dipping sauces
Creamy mushrooms on nine-grain toast $12.00
With with spinach or bacon (GF)
Your choice of steak
Choice of a 300-gram sirloin ($32.00), a 300 gram scotch fillet ($35.00), or a 450 gram Flintstone ($40.00) with the choice of salad and fries or roasted gourmets and steamed vegetables and Your choice of sauce: creamy mushroom, red win jus, or garlic butter Extras of eggs $3.00 or onion rings $3.50
White Chocolate Mousse $13
White chocolate mousse with L&P raspberry coulis
Pancakes
Banana, bacon and maple $15.00, Berry compote, yoghurt and maple $14.00
ground eye fillet, beetroot, onion jam & all the trimmings(VGO)
Hot honey chicken salad $18.50
w mixed leaf salad, cashews and crispy noodles(GFO)
Although we do our best to satisfy the requirements of guests w allergies, we are not a gluten or allergen free facility. (V) – vegetarian, (VGO) – vegetarian option available, (GF) – gluten free, (GFO) – gluten free option available
Arancini (crumbed risotto balls) $17
w spinach and mushroom, rocket and pesto
Eggs benedict $17.50
smoked salmon or bacon w spinach, lemon hollandaise(GFO)(vegetarian option mushroom & spinach)
Steak, egg & chips $20
w 300g Rump steak(GFO)
Double baked pork spare ribs $19
BBQ sauce, fries & garden salad
Big beach breakfast $19.50
bacon, tomato, sausage, hash browns, free range eggs, grain toas(GFO)
Crispy tea dusted macaron filled with a creamy Zealong Pure tea and raspberry butter cream
Zealong Sweets Platter $25.00
Experience a tea infused culinary journey with a selection of tea-based petits fours: Zealong Green cake, Zealong Pure Tea Macaron, Zealong Aromatic Pannacotta, Zealong Dark Tea tart and Zealong Black tea chocolate, accompanied with fruit coulis and seasonal fruits
Chicken Liver $14.00
A creamy chicken liver parfait, accompanied by crispy croutons and gherkins
Steamed Vegetables $8.00
Selection of seasonal vegetables with a mustard dressing and toasted almonds
Caponata $28.00
Onion pakora atop aubergine, tomatoes, olives and baby spinach finished with pine nuts and herb dressing