Beetroot cured salmon tartar with edamame, Poached egg, mesclun salad served with horseradish creme Fraiche on sourdough (Add bacon 6.00 /Add avo 4.00)
THE NEST $18.50
Two pumpkin seed crumbed soft-boiled eggs, in a filo pastry nest, with beetroot ketchup, feta, and a masculine salad (Add black pudding 5.50 /Add bacon 6.00 /Add avo 4.00)
BANH MI $12.50
filled roll with free range chicken or tofu, daikon, carrot, coriander, peanuts, aioli, and gong sauce (add egg $2.50/add avo $4.00)
Black Pudding $5.50
THE GEISHA $17.90
soba noodles, red cabbage, daikon, spring onion, bean sprouts, mesclun salad tossed in Japanese sesame dressing and topped with pickled ginger (add avo 4.00 /Add peanuts 2.00)w/tofu
TOAST $8.50
Sourdough or seeded toast, butter and house condiments (Almond Butter, Peanut butter, seasonal jam, vegemite, Nutella
THE HUNTER $19.90
Creamy Balsamic Portobello mushrooms with. chorizo finished with Parmesan, truffle oil and balsamic reduction served on two slices of sourdough (Add egg 2.50/Add bacon 6.00)
THE GEISHA $18.90
soba noodles, red cabbage, daikon, spring onion, bean sprouts, mesclun salad tossed in Japanese sesame dressing and topped with pickled ginger w/Chicken
tender chicken breast lightly breaded & shallow fried tooped w/ bacon & cheese served w/ chips & mayonnaise
VEGETARIAN BURGER $5.50
STEAK & ONION BURGER $6.80
BIG BREAKFAST $19.80
two eggs any style w/ crispy bacon, grilled sausages, tomatoes, seasoned sirloin steak, hash brown or chips served w/ toast mushrooms & a piece of lightly
TRADITIONAL ENGLISH FISH & CHIPS $13.50
lightly crumbed fillets of fish served w/ salad & chips
REGULAR BURGER $6.00
choice of chicken, bacon, egg, beef w/ lettuce & tomato topped w/ mayonnaise or tomato sauce
SMOKED SALMON WRAP $14.50
smoked salmon wrapped in egg omelette served w/ hash brown & sauted mushrooms & avocado
EGGS BENEDICT $12.00
two poached eggs served w/ English muffins, sauteed spinach, onion & smoked bacon(extra piece bacon $1.50/extra smoked salmon $2.00
Al's very own Montreal style smoked brisket, similar to pastrami, cured for 10 days and smoked for 12 hours. Traditionally served hot, on sourdough rye with French's mustard & a Kosher pickle