Menu
Plates and pours.
This Spring
Tiramisu French toast
V
13
House bakery brioche, mascarpone, coffee and marsala wine soak, Pump Street chocolate.
Sweetcorn and polenta pancakes
VG
15
Portobello mushrooms, avocado, roast cherry tomatoes, House relish
House beans on toast
VG
8.5
Smoky Bold Bean Co. Queen Butter Beans, sourdough.
Toast + bowls
Sourdough toast, salted butter with your choice of one topping:
VG
4.5
1829 Espresso butter
VG
Honey
V
Seasonal jam
VG
Add another spread
1.0
Poached eggs, thick-cut sourdough,
salted butter
V
8.5
House banana bread
VG
4.8
Add 1829 Espresso butter
VG
0.5
Apple and pecan multigrain porridge
VG
4.5
apple compote, cinnamon, maple syrup,
candied pecans (until 11am)
V
6.5
Quinoa, cherry and maple granola,
winter berry compote, Estate Dairy
yoghurt
V
6.5
Swap for coconut yoghurt.
VG
1.0
Overnight oats, apple and cinnamon
bircher, almond butter
VG
6.5
House classics
Veg House
VG
16
Halloumi, poached eggs, avocado, tomato, mushrooms, sourdough and House relish.
Full House
17
Bacon, sausage, poached eggs, tomato, mushrooms, sourdough and House relish.
Salmon, eggs and avocado
VG
16.5
Maldon-cured smoked salmon, poached eggs, avocado, sourdough toast, herb and lemon oil
Avocado, chilli and dukkah, sourdough,
pickled red chilli, coriander
VG
9.8
Add poached eggs.
V
3.8
Add smoked salmon
4.8
Eggs on English muffin
Florentine, hollandaise, buttered spinach
V
12
Benedict, hollandaise, pulled ham
13.5
Royale, hollandaise, smoked salmon.
14.5
