Our new cafe menu has kicked off this week just in time for summer. But don’t fret, some of the crowd favourites are sticking around (including the pork hash – huzzah!). There’s no denying the newbies are just as delicious.
Vegetarian-friendly options like the wonderful baked eggs with zucchini, bocconcini and spiced breadcrumbs, accompanied by toasted schiacciata chunks are perfect for an all-day breakfast. Or hoe into the sauteed mushrooms on a slice of Harvest Grain bread slathered with ricotta, then topped with a poached egg. Fresh and summery, our new salad is a vibrant dish of quinoa with spinach, beetroot, walnuts and goats yoghurt.
In the sandwich section there’s hot smoked salmon and salsa verde with white bean salad made of cannellini beans, shaved fennel and shallots on quinoa & soya bread. Or hoe into the fresh and tasty schiacciata with prosciutto, tomato and buffalo mozzarella.
An open sandwich paying homage to the Danish Smørrebrød, we have thinly sliced dark rye bread topped with roast beef, remoulade, fried onions and pepper cress. Keeping in the rye family, we’ve also added a New York Rye sandwich with braised wagyu brisket, cabbage slaw and mayonnaise.
But for a sweet treat, you can’t go wrong with our sourdough French toast with citrus poached pears and Heilala vanilla syrup. We also urge you to try the bread & butter pudding with Pepe Saya custard – we’re being a bit cheeky, because this pudding isn’t made with bread at all – it’s in fact made with leftover pastries.
View the full cafe menu here.
Harvest Grain Bread with ricotta, sauteed mushrooms and a poached egg
Quinoa salad with spinach, beetroot, walnuts and goats yoghurt
Dark rye with roast beef, remoulade and pepper cress
French toast with citrus poached pear and Heilala vanilla syrup
Bread and butter pudding with Pepe Saya custard