roasted bell pepper stuffed with cashew with cashew nut cheese & sundried tomato on a giant field mushroom (vegan, gluten free & paleo)
Cheese Board $34.00
A social mix of vintage cheddar, peppercorn, brie,, dutched smoke & gouda with chutneys, crackers & fruits (vegetarian)
Nazca Salmon $36.00
oven roasted fillet with red quinoa, pearl onions, asparagus, lemon foam and fresh basil (sustainable seafood and gluten free)
Avocado Addiction $23.00
Tapas style section of smashed avocado on multigrain toast five-ways, topped with – Brie & Bacon – Salmon & Capers – Haloumi & Rocket – Cherry Tomato & Basil – Honey, Cranberry & Coconut (easy to share & a good choice for a big breakfast)
Citrus Trio $16.00
Lemon Meringue tart, lemon posset & limoncello liqueur.
Aztec Goddnes $15.00
Chia strawberry & coconut cream mousse with fresh berries. (vegan & super food)
Rustic Greek Salad $18.00
the usual suspects with feta cheese & rustic balsamic reduction dressing (gluten free & vegan on request)
Olives $9.00
plump kalamata & green marinated in rosemary and garlic olive oil (vegan, gluten free & paleo)
- Available between 11am & 5pm Daily - Choose Two fillings - Ham/Cheese/Onion/Pineapple/Egg/Mushroom: any extra filling 0.50¢ extra - Gluten Free Bread extra $1
(Filet Mignon de boeuf) Cooked to your liking • roasted potatoes Sauces Creamy mushroom sauce OR jus sauce OR Bordelaise sauce ( cabernet • shallots • garlic)
Fish Of The Day $ 34,50
(Bouillabaisse) White flesh fish fillet • prawns • scallops • mussels • salmon in a white wine & tomato fish stock sauce
Hot Smoked Lamb Cutlets $ 35,50
(Cotelettes d’agneau fumees) Port & cherry juice sauce • currant potato mash
Chicken Fillet In Cannelloni $ 29,50
(Cannelloni de poulet) Pasta made on the premise • chicken• Philadelphia cheese • basil • oven baked creamy Gruyere sauce
Garlic Bread serves two $ 14,50
(Pain à l’ail) We make our own garlic bread
French Cheese Selection (70g per portion) $ 16,00
Brie of Meaux or Blue of Auvergne or Gruyère or Camembert. From various regions of France served with toasted bread • feijoa chutney • quince paste • red wine & cinnamon poached pear.