STARTER – PASTA – SIDE

TAPAS PLATTER 12/24

Marinated squid, Artichoke hearts, Artisan salami, Olives, Borlotti beans, Pickled beetroot, Labne & Fresh parmesan

GRILLED PIPE BREAD 9

Parsley & parmesan pesto & labne cheese

CLEVEDON BUFFALO MOZZARELLA 24

Fresh heirloom tomatoes, basil, extra virgin olive oil & fig balsamic drizzle with grilled pide bread

SPINACH & RICOTTA CANNELLONI 14/28

Ricotta & spinach filled pasta tubes
Béchamel cheese sauce & Napoli tomato sugo

SLOW COOKED PORK & BEEF CANNELLONI 14/28

Slow cooked organic pork, aubergine & braised beef filled pasta tubes, Béchamel cheese sauce & Napoli tomato sugo

FREE RANGE CHICKEN CACCIATORE 28

Boneless chicken thighs cooked in red wine, lemon & rosemary with wood roasted carrots, olives, red onion & potatoes

BREAKFAST

TOAST  6

White, brown or fruit bread with butter, jam or peanut butter or vegemite

CROQUE MADAME  8

Croissant with organic ham, house bechamel and melted Parmesan cheese

EGGS & TOAST 10.5

Free range eggs: poached, fried (soft or firm), scrambled, on buttered Wild Wheat white sourdough or wholegrain toast

PORRIDGE 12

Rolled oats made with filtered water, serve with cinnamon coconut sugar,
caramelised walnuts, fresh banana and organic pouring milk or cream

MUSHROOMS 16

Thyme butter mushrooms cooked in white wine with Parmesan cheese
& Truffle oil

SALMON BAGEL 17

House cured Mt Cook salmon, horse radish dill  ‘n’ caper cream cheese, red onions & pickled cucumbers

COWGIRL BEANS 14.5

Borlotti baked beans, a fried egg, Salash artisan chorizo and toast

CORN & CORIANDER FRITTERS 17

With capsicum jam, avocado, sour cream and wilted spinach

GF PANCAKES 18

Two fat ones with caramalised banana, maple syrup & free range bacon

VEGAN TOFU SCRAMBLE 16.5

Silky tofu cooked in peanut oil, turmeric & coconut cream with sauteed onions, baked tomatoes and toast

GREEN GARNET 17.5

Two poached eggs, toast, seasonal sauteed greens, with mint & pea puree, a dollop of basil & parmesan pesto topped with tangy tumeric roasted seeds

EGGS BENEDICT 19.5

Two eggs on an English muffin with spinach, smothered in home made hollandaise
with your choice of organic champagne ham or house cured salmon

VEGE DELIGHT 19

Two eggs with toast, mushrooms, baked tomatoes and spinach, G.F homemade
hash browns, haloumi & borlotti baked beans

BIG BREKKIE 19.5

Two eggs with toast, mushrooms, tomatoes, hash browns, organic bacon, haloumi and a pork and fennel sausage