Choice of either, white, rye, in store baked fruit loaf, or Helga’s gluten free bread.
Served with either house made raspberry jam, vegemite, fruit curd, honey or peanut butter. (GF, V, Ve)
Eggs on toast 9.50
Thick cut toast with eggs how you like them, poached, fried, or scrambled. (GF, V)
Add bacon for 4.50
Egg and bacon muffin 8.75
The perfect hand-held breakfast, “The egg and bacon muffin”.
Our homemade English muffin, split and lightly toasted, is buttered before being topped with bacon and a soft-fried egg and a generous helping of tomato chutney.
Served with a hash brown (GF)
Eggs benedict 16.50
For that traditional breakfast fare, our English muffins are topped with plenty of shaved ham, two soft poached eggs and creamy hollandaise. (GF)
For those who like it mean and green our English muffins are topped with a mix of wilted spinach and kale, two soft poached eggs, creamy hollandaise and a sprinkle of spirulina. (GF, V)
Cheesy Boston Beans 12.95
Our Boston baked beans are back! Not only are they baked with all the goodness of bacon and baby onions, they now come with a gooey golden topping of Mersey valley vintage cheddar. (GF)
Baked Eggs 12.50
Another dish making a long-awaited return to the spotlight. Served piping hot from the oven, two eggs baked in a rich tomato and herb sauce and accompanied by thick cut pane di casa and a good crack of pepper. (GF, V)
How I waffle 14.40
Savoury waffle topped with Mexican chorizo, silky scrambled eggs, charred corn, roasted pepper salsa and fresh coriander.
Strawberries and cream 14.95
Maple syrup 10.95
Vanilla ice cream and spiced toffee nuts 14.95
The oats 10.50
Nothing beats traditional rolled oats on these cooler mornings, simmered with your choice of milk and cream until tender, and served with poached seasonal fruits or berry compote. (V, Ve)
Fully Baked 11.25
Beautiful autumn pears slowly baked with orange zest and honey until tender, served with thick creamy yoghurt and spiced roasted nuts. (GF, V, Ve)
BRUNCH & LUNCH
The Little sprout 15.25
Fresh, young Brussels sprouts; wait, I know what you’re thinking but trust us, we shred these little green gems and pair them with crisp green apple, thyme, vintage cheddar, walnuts, a good squeeze of lemon juice and a pinch of salt and freshly cracked pepper. (GF, V)
Charred Caesar salad14.50
Char-grilled baby cos lettuce, topped with dry cured bacon, soft poached egg, shaved parmesan and all dressed down in our own Caesar dressing.
The rooted salad 15.25
Sweet potato, parsnip, carrot, fennel, red onion and potato come together with salt, pepper and olive oil before being roasted to bring out their sweet natures. They are then tossed with spinach and our citrus dressing (GF, V, Ve)
Hot spud 12.50
Something warm and filling for these cooler days.
Soft baked potato hollowed out and filled with goats cheese and potato mash, in-house hot-smoked trout and served with charred lemon and pea shoots. (GF, V, Ve)
Grilled fish 21.95
Grilled fish seasoned with salt and pepper and served on top of a pea puree, pan fried potato and topped with swiss brown mushrooms. Just perfect for the cooler weather. (GF)
With the cooler weather arriving it is time to say hello to soup season. These are made in our kitchen from scratch using good quality fresh ingredients that will warm your soul and fill your belly.(GF)
All soups are served with a warmed mini loaf
Hearty Warmer 17.50
There is nothing more comforting than a warm bowl of rich filling stew. Each part of the stew plays its part in giving the final dish its depth of character and flavour. All our stews are made in house by our chefs and are served with a warm mini loaf.
The Leeky 12.00
The ultimate cheesy toast comfort food. Finely sliced leeks are cooked down in butter with thyme and cracked pepper. Once soft we add a dollop of cream and a generous helping of Mersey Valley vintage cheddar. This mix is then layered into our trencher and grilled to golden brown “texture like sun”. (V)
The Ploughman 14.50
Taking inspiration from those who work the land we have decided to pack our trencher with all the goods: pickled onions, double smoked ham from the bone, vintage cheddar, fruit chutney and a little salad of apple, walnuts and rocket. Sounds like a winner to me.
The dawg 15.25
A full foot long pork sausage snuggled in a soft white bun, topped with grilled onions and served with a side of ketchup and Dijon mustard.
The Vegan 22.00
We have taken the vegetarian carrot and chickpea burger one step further. It is now a full blown, certified vegan friendly burger (one so good it will make the omnivores jealous). No alterations, this is just for you. A Tender carrot and chickpea patty that is seasoned with fresh herbs and exotic spices is nestled in a home-made bun alongside oven roasted capsicum, grilled zucchini, fresh soft spinach and creamy hummus. (GF, V, Ve)
The double tap 22.00
Our cheese burger has taken another evolutionary step; it now comes with two beef patties, grilled Mersey Valley vintage cheddar, grilled onions, pickles, ketchup and our very own beer mustard.
The kuh kuh kuh kuh KACK! 22.00
After many years, our beloved chicken burger has been replaced with a newer model, rebuilt from the ground up. We start this burger with our custom buttermilk-marinated Southern fried chicken and add shredded iceberg lettuce, bacon, cheese and aioli.