poached eggs on potato fritters with smoked salmon
TOAST multi-grain or white sourdough, with smoked salmon, cream cheese, and lemon $17.00
TOAST multi-grain or white sourdough, with avocado salsa, cherry tomatoes, grilled halloumi (V) $17.00
Coconut porridge $12.00
with fresh banana and muscovado sugar (VV, DF)
Side of bread (whole grain or sourdough) $4.50
Spiced beef kofta $21.00
with five Turkish salads (roast shallot; silverbeet yoghurt; bulgur and fresh herb; potato tahini; bean, egg and artichoke) and homemade grilled flatbread(Without the meat $15)
Garden salad $14.00
mixed leaves and raw salad vegetables with avocado, tamari-roasted seeds, and miso dressing (VV, DF, GF) >>
Kedgeree $19.00
smoked warehou, basmati rice, crispy shallots, curried leek omelette, poached egg, and two chutneys – coriander-coconut and tomato-ginger (GF, DF)
A batter of urad and rice flour left naturally overnight to ferment and cooked over a hotplate like a pancake and served with your choice of Iamb/chicken/dhal curry and sambar
Burger filled with marinated chicken, beef pieces or vegetables and satay sauce.
Sambal Prawns $14.50
Prawns stir fried with onion, season vegetables and homemade chilli paste. Served with steamed rice. (Or choice of Roti instead of rice for $0.50 extra)
Foil Wrapped Grilled Sambal Fish $10.50
Fresh fish fillet wrapped in tin foil and cooked with traditional Malaysian spices. sambal sauce and season vegetables. Served with steamed rice. (or choice of Roti instead of rice for $0.50 extra)
Wonton Soup $9.00
Wonton with season vegetables in clear soup (with BBQ pork $10.00)
Wat Tan Hor $10.50
Fried broad rice noodle with chicken, mix seafood and egg gravy sauce.
8 Fried Wontons $7.50
Seafood Laksa $11.00
Fresh egg noodle or rice noodle with prawns, mussels, fish hail crab meat and bean sprout in rich creamy curry soup.
BBQ Pork Wonton Noodle Soup $9.50
egg or rice noodle with BBQ pork, Wontons and season vegetables.
With mushrooms and gruyere. "The beauty of the Vic Cafe's poached gnocchi lies in its dramatic contrast to the rich mushroom and gruyere sauce." ~ David Burton