BRUNCH MENU

Saturdays & Sundays from 9.30am

10% surcharge applies on Sundays & public holidays
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Pastries 6

Bircher muesli with seasonal fruits, berry sorbet and almond 17.5

Sauté of spanish onion, tomato, goats cheese, avocado with poached eggs and basil oil 24

The Bagel – with fried eggs, bacon, avocado, provolone and tomato relish 22

Herb omelette with sautéed mushrooms, three cheese, rye toast, rocket and parmesan 24

Eggs Benedict/ Florentine– poached eggs with Virginia ham/Spinach, on corn muffins, with hollandaise sauce 22

Salmon Benedict – poached eggs with Huon smoked salmon, on corn muffins and hollandaise sauce 25

Parmesan and onion flavoured scrambled eggs with seared spinach on sourdough 22

Free-range eggs, poached, fried or scrambled on house toast 12.5

SIDES

Spinach, mushroom, tomato, roesti 4.5

Avocado, bacon, smoked salmon 5

Tomato relish, hollandaise 1.5

Extra egg 3

Gluten free bread 1

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From midday

Freshly shucked pacific oysters;

with a mignonette dressing and lemon 6ea

fried in chickpea batter with finger lime and aioli 7ea

Charcuterie plate 36

Selection of cold meats with chicken liver parfait, pickled vegetables and crisp breads

Cured and seared Atlantic salmon with dill and horseradish sour cream, milk dough cruton 30

Pork, veal and pistachio nut terrine, chicken liver parfait, tamarillo chutney and crisp breads 21

Tomato and caramelised onion tart with goats cheese, rocket and cress 22

Grilled green prawn and calamari, seared in garlic and green chilli oil, asian herb salad, lime and palm sugar dressing, peanut and sesame 32/62

Mushroom and ricotta rotolo with sauteed mushroom, goats cheese, rocket and parmesan 28/38
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Larger dishes

Seafood risotto with saffron, caper, spinach and lemon 35

Grilled fish of the day, on mash potato with a citrus, grape, caper salsa, cauliflower pakoras 35

Spiced lamb pastry with a mint and fennel coleslaw, tomato, rocket and quince relish 35

Prime aged Victorian sirloin with house chips, mixed leaf salad, red wine jus 38

Beautiful Roast on Sundays from midday!
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Side dishes

Seasonal vegetables 16

Mixed leaf salad 12

House chips with rosemary salt 12

Roasted beetroot, cucumber, tomato, orange, walnut and Yarra Valley fetta 18
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Desserts

Passionfruit souffle with raspberry sauce, passionfruit and yoghurt sorbet 22

Mini donuts, tossed in an orange glaze, with lemon delicious icecream 18

Quince and frangipani tart with brandy cream and vanilla bean ice cream 22

Soft centered chocolate pudding with lapsang tea icecream, warm chocolate sauce 24

Cheese selection – served with fresh fruit, quince paste, crisp breads and fruit toast

40g serve (single) 16

120g serve (3 serves) 42

Affogato – shot of espresso coffee, with a liqueur of your choice and

house-made vanilla bean icecream

Please note, 10% surcharge applies on Sundays & public holidays