Brunch
| Freshly baked scone or muffin with preserves | 3.50 |
| Lamingtons stuffed with strawberries and cream | 3.50 |
| Granola, yogurt, honey and dried fruit | 6.00 |
| Green leaf salad | 6.50 |
| Tropical fruit salad with rosewater and sweet tahini yogurt | 6.50 |
| Turkish eggs – two poached eggs on Greek yogurt with kirmizi biber butter | 8.50 |
| Salad of herby lentils, green beans, avocado, toasted pecans and baby gem with pomegranate molasses and avocado oil vinaigrette | 10.00 |
| Coconut pancakes with fresh ricotta, mango salad and ginger-lime syrup | 11.00 |
| Black pudding waffles with red wine poached pears and whipped foie gras butter | 13.00 |
| Fry-up – two eggs (poached, scrambled or fried) on sourdough toast with slow roast tomatoes and buttered mushrooms Bacon +$2.00 | 11.00 |
| Tea-smoked salmon, spinach and poached eggs on toasted sourdough with yuzu hollandaise | 14.00 |
| Grilled venison burger on a miso bun with tomato chili jam and cassava chips | 14.00 |
| Set price brunch ~ includes one item from above, one brunch cocktail and coffee or tea |
22.00 |
Sides
| Grilled chorizo | 5.00 |
| Buttered mushrooms | 3.50 |
| Quinoa hashbrowns | 4.00 |
| Cassava chips with dipping sauces | 5.00 |
| Toast served with jam | 3.50 |
Dessert
| A plate of Spanish cheeses | 14.00 |
| Assortment of four sorbets | 8.00 |
| Hokey Pokey ice cream with passion fruit caramel sauce | 7.50 |
| Sticky toffee pudding with Armagnac ice cream and hot caramel sauce | 7.50 |
| PUBLIC chocolate plate | 7.50 |
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