homemade traditional brioche topped with caramelized banana and crispy Bayonne ham, served with brioche mousse spheres with a dark chocolate glaze creme fraiche and mixed berry compote
L'OEUF EN COCOTTE $18.00
semi-runny eggs baked on a roasted red capsicum puree served with chive oil, parmesan, and warm bread
DUCK FAT SAUTEED POTATOES $9.00
served with truffle oil mayonnaise
Extra egg $3.00
L'OEUF POCHE $18.00
poached eggs served on baby spinach mushrooms and sweet cherry tomatoes topped with a Dijon and kawakawa leaf hollandaise