Marinated Asian style chicken thigh with streaky bacon, coriander, mint, sprouts, chilli and salad, served in a ciabatta bun with a lime & sweet chilli aioli (DF)
EGGS ON TOAST $13.00
Two poached free range eggs on toasted ciabatta. Side extra’s available (DF)
BATTERED FISH GOUJONS $13.50
Two battered fish goujons, served with salad, fries & tartare sauce (GF), (DF)
TOMATO, AVOCADO & POACHED EGG $17.00
Tomato, avocado, fresh basil leaves with a free range egg and a hint of lemon chilli oil, served on toasted rye (DF)
BACON & EGGS $16.00
Two poached free range eggs & streaky bacon on toasted ciabatta (DF)
MONK’S BACON AND EGGS $21.00
Bacon, free range eggs, tomato, mushrooms, oven roasted potatoes, toasted ciabatta with house made hollandaise sauce
SEARED SALMON & GREEN PEA RISOTTO $23.00
Seared salmon fillet, rocket, parmesan, preserved lemon and green pea risotto (GF)
TOASTED MUESLI $8.00
Toasted muesli, natural yogurt & poached fruit (V)
A tasty mix of chorizo, cannellini beans and tomato topped with a poached egg and drizzled with sage brown butter. Served with garlic yoghurt and crusty bread …
Salmon rosti GF, DF 15.50
Potato rosti with hot smoked salmon and dill mayo …
Hot smoked salmon … 6.50
Mushrooms on toast 15.50
Mushrooms fried in garlic butter, served on grain toast and topped with feta …
Pan-fried prawn cutlets with garlic, chilli, chorizo, pesto and peas tossed with linguine and rocket
Prawn Cutlet Linguine $28.50
Pan-fried prawn cutlets with garlic, chilli, chorizo, pesto and peas tossed with linguine and rocket
French Fries with garlic aioli $7.50
Spiced Pork filled Conchiglioni Pasta Shells $27.50
Spiced pulled pork baked in pasta sea shells and served with an arugula, mizuna and apple salad, sweet pork jus and finished with shaved parmesan
Mushroom Flats $6.00
Roasted Tomatoes[2] $5.00
Toast & Preserves $8.90
Selection of brioche, ciabatta & country grain breads. Toasted & served with butter, manuka honey & Bully’s homemade berry conserve
High Country Venison Rump [G] $37.00
Chargrilled to rare and served on a warmed salad of gourmet potatoes, chorizo, green peas, roasted beetroot and spinach drizzled with red wine jus and topped with a gooseberry salsa