Poached eggs served on focaccia, drizzled with hollandaise and served with Grilled salmon and rocket
Roast Honey Pumpkin and Beetroot Salad $17.50
Roasted sweet pumpkin chunks and beetroot cubes tossed through spinach, basil pesto, feta and walnuts with a balsamic dressing and crispy beetroot noodles. Add bacon $3.00
Creamy Mushrooms $16.50
Sautéed mushrooms and baby spinach in a creamy garlic sauce on toasted Vienna. Add bacon $3.00. Add lambs fry $3.00
Open Breakfast Buttie $14.50
Toasted ciabatta, bacon, fried egg, spinach, hash brown and hollandaise sauce.
Scallop and Bacon Salad $26.00
Pan‐fried scallops, bacon, mesclun salad, cherry tomatoes, red onion, tomato relish and aioli.
Salad bowl $6.50
Seasonal vegetables $6.50
Antipasto Platter $38.00
Selection of toasted breads with bacon and mushroom pâté, sundried tomato dip, basil pesto and garlic butter. Sweet chilli meatballs, thai curry chicken nibbles, slow cooked silverside slices, roast vege chutney, feta, camembert, gherkins and sundried tomatoes. (Enough for 3‐6 people to share )
Pot roasted beef cooked with onions, shaved coconut and chef’s speciality spice mix
Thin crispy savoury pancake made with a batter of ground rice and lentils and fermented overnight. Served with coconut chutney and Sambar (lentil soup).
Fish $18.50
Chicken 65 $10.50
Boneless marinated chicken pieces deep fried then sautéed with chef’s speciality tomato based sauce
Raita $3.00
Lamb Mappas $17.00
Lamb cooked in a cashew and coconut base with South Indian 5 spices
Meen Pollichadhu (Dry Dish) P.O.A
Fish fillet topped with tomato salsa, pan fried and then baked in a banana leaf