Two poached free range eggs, on grilled ciabatta, with crispy bacon - smothered in hollandaise sauce.
Mushrooms on Toast $18.00
Roasted, herbed portobello mushrooms, stacked onto grilled sourdough, with tomato and bacon and topped with a basil and lime aioli.
Warm Lamb Salad $25.00
Tender sliced marinated backstrap, on a bed of salad and served with carrot hummus, feta cheese and a minted Tzatziki style dressing. Served with bread.
Chicken Liver Pãté $11.00 / $15.00
Silky smooth pãté with pickles and bread. (for one or two)
Café Granola $12.00
Homemade - with organic oats, almonds, coconut and heaps of dried fruit. Served with organic yoghurt and berry compote (fresh berries in season).
French Toast $16.50
Thick baguette slices, soaked in vanilla and cinnamon flavoured mix and served with either maple, bacon and banana OR berry compote.
B.L.T. $18.50
Toasted ciabatta bun, filled with crispy bacon, fresh tomato and lettuce and garnished with our lime and basil mayo and relish. With salad.
Chef's Salad $22.50
Check out the blackboard for the chef's choice. Served with bread.
Soupe de Moules et Saint-Jacques Mussels and scallops steamed in a rich leek and saffron broth topped with a puff pastry crust -
Mini crême brulée -
Bacon and Egg Burritto Free range egg, bacon and black beans in home-made tortillas -
Smoked beef fillet and tapenade on garlic croutons -
Goat cheese and caramelised shallots tartelettes with sweet basil pesto -
Escargots Vol-au-Vent Vol-au-vent of snails braised in a Burgundy style sauce served with sautéed spinach and fried garlic -
Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -
Mixed berries sorbet with a dash of crème de cassis -