House made stewed beans, chicken chipolata, grilled tomatoes mushroom friccasse, two free range eggs in any style on sourdough beef bacon or turkey ham.
House-cured gravadlax, skagen, ikura, housemade rye toast, lescure butter, ni-tamago.
Smoked english or chipolata sausage, mushroom fricasse, lamb bolognese, free-range eggs any style on sourdough toast.
Local farm unagi, croissant, quick pickle kyuri, ni-tamago, honey lemon vinaigrette salad.
House-cured gravadlax, parmigiano-reggiano, truffle oil, spicy creamy scrambled on sourdough toast.
Rich tomato sauce with chickpeas, chicken chipolata, spinach greek yoghurt, toasted pistachio with a slice of sourdough toast 63 degree celsius free range egg
Russet potato waffle, mushroom friccasse, herb salad, tomato fondue 63 degree celsius free range eggs.
Deep fry soft shell crab, housemade tartar sauce, sunny side up, onion jam, quick pickle cucumber
Avocado mash, tomato jam, cont barramundi served with honey lemon vinaigratte salad
Crispy quinoa, pearl barley, 63 degree egg, avocado, furikake, miso dressing.
Espresso no churn ice cream, fluffy brioche french toast, raspberry compote, crumbles, mocha sauce
Mushrooms quiche or Smoked duck quiche, served with honey lemon vinaigratte salad
House made crunchy granola, seasonal fresh fruits, greek yoghurt oolong peach infused milk
Coconut sherbet, chocolate soil, dehydrated chocolate mousse, passion fruit curd
Raspberry sherbet, rosemary soil, dehydrated chocolate mousse, coconut curd
Valrhona chocolate ice cream, katai banana, fluffy brioche toast, housemade “Mars bar”, raspberry curd