New Orleans style in a rich Worcherstershire spiked buttery sauce with lemon + Cajun buttered baguette toast- for dipping
Rice and red beans (Traditional style beans, slow cooked with a ham hock) $5
Prawn Monica $20.50
Based on a favourite dish from the N’ awlins Jazz Festival. Spiral pasta and prawns in a smooth, creamy sauce made with the ‘Trinity" (green capsicum, onion and celery)-the base of many a New Orleans dish- garlic, and a hint of Creole spice
Corn Chips $8.50
With salsa and guacamole
Gumbo $16.50
Traditional South Louisiana, brown roux soup with chicken & Andouille sausage, served with rice
Blossom’s grilled chicken $15.50
with spiced grilled Tarakihi
Freddy's eggplant bake $19.50
Eggplant layered with fresh basil, Mozzarella & Parmesan cheese baked in a tomato-based sauce. Served with Green Goddess dressed salad
Mr P's porky $16.50
Slow cooked smoked pork belly with Crystal spiked apple sauce + salad
An Americanos legend with two soft poached eggs served on a toasted English muffin with ...
Short stack (2) $12.50
Grilled Chicken and Bacon Open Sandwich $18.90
Tender breast of chicken and strips of crispy bacon served over a piece of toasted French bread with salad greens, spread with tomato relish and drizzled with roast garlic aioli. Served with hashbrown.
Cowboy
Bacon, ham, sausage, red onion, cheese and BBQ sauce.
Topped with our famous Hollandaise sauce and served with a crispy hashbrown.
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
Maple sirup $2.50
SALMON TARTARE GF $22.00
Salmon Tartare Diced salmon fillet seasoned with fresh herbs served with horseradish creme fraiche
DUCK FAT SAUTEED POTATOES $9.00
served with truffle oil mayonnaise
OMELETTE BOURGEOISE $19.00
Garden tomatoes, shallots, and fresh garden herbs V
Warmed baguette $3.50
OMELETTE BOURGEOISE $19.00
Button brown mushroom and fresh garden herbs V
DUCK LIVER PARFAIT $14.00
house made, served with fresh bread out of the oven French gherkins and our own tangy mustard