Eggs and sourdough.
Raglan coconut yoghurt. Topped w seasonal fruits.
Roasted mushroom, grilled tomato, eggs, bratwurst, streaky bacon, house made hash, and sourdough.
Kale, poached eggs, burnt butter hollandaise. Choice of bacon, cured salmon, or mushrooms
Parmesan, truffle mascarpone, poached egg, and sourdough.
Oats, barley, rhubarb and apple stew. Topped w pistachio crumbs.
Tempura battered black tiger prawn w bang bang sauce.
Cauliflower bites served w sweet spicy gochujang glaze and sesame seeds.
Buffalo wings w Frank’s hot sauce, and dill ranch.
Potato skins served w porcini powder, truffle aioli, parmesan.
Served w chimichurr.
Beer battered fries w aioli.
Wedges w sour cream.
Grilled broccolini w whipped sourcream, umami soy reduction, and almonds.
Lemon grass chilli jam, emmental cheese, lettuce, tomato, onion, McClure’s pickles, yellow mustard, aioli w fries.
Red kewpie mayo, slaw, McClure’s pickles, and katsu sauce. Served w fries.
Heirloom tomatoes, mozzarella, parmesan, and basil.
Chilli flakes, mozzarella, pepperoni, and parmesan.
Ham and pineapple.
Served w fondant potato, chimichurri, black garlic butter, rocket, and jus.
Smoked potato puree, charred broccolini, and gremolata.
Crumbed dory w house-made tartare, fries, and rocket salad.
Brown rice, cauliflower, beetroot hummus, rocket, and pomegranate dressing. Topped w crispy nuts and seeds.
Seasonal garden leaves, rice noodles, pickled daikon and carrot, Nuoc cham, and peanuts.
Parmesan, anchovies, crispy bacon, cos, croutons, grana padano, cos dressing, and egg.
Malt soil, Kapiti vanilla ice cream, and burnt butter caramel sauce.
Served w Kapiti vanilla ice cream.