Brunch
| Freshly baked scone or muffin with preserves | 3.50 |
| Granola, yogurt, honey and dried fruit | 8.00 |
| Tropical fruit salad with rosewater and sweet tahini yogurt | 7.00 |
| Turkish eggs – two poached eggs on Greek yogurt with kirmizi biber butter | 10.00 |
| Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette | 12.00 |
| Coconut pancakes with fresh ricotta, mango salad and ginger-lime syrup | 13.00 |
| Buckwheat waffles, confit apple, maple syrup and golden syrup crème fraiche | 13.00 |
| Fry-up – two eggs (poached, scrambled or fried) on sourdough toast with slow roast tomatoes and buttered mushrooms Bacon +$3.00 | 13.00 |
| Tea-smoked salmon, spinach and poached eggs on toasted sourdough with yuzu hollandaise | 16.00 |
| Grilled venison burger on a miso bun with tomato chili jam and cassava chips | 17.50 |
| Set price brunch ~ includes one item from above, one brunch cocktail and coffee or tea (+$2.50 for the Grilled venison burger) |
24.00 |
Sides
| Grilled chorizo | 6.00 |
| Buttered mushrooms | 5.00 |
| Quinoa hashbrowns | 5.00 |
| Cassava chips with dipping sauces | 6.00 |
| Toast served with jam | 3.50 |
Dessert
| A plate of Spanish cheeses | 14.00 |
| Assortment of four sorbets | 10.00 |
| Hokey Pokey ice cream with passion fruit caramel sauce | 8.00 |
| Sticky toffee pudding with Armagnac ice cream and hot caramel sauce | 7.50 |
| PUBLIC chocolate plate | 10.00 |
