BREAKFAST
Toasted door-stop sandwich
of Istra Daylesford dry cured bacon, smoked mozzarella & pear relish (GFO)
Ancient Grain & whole nut granola
with fresh & lacto fermented fruits, coconut yoghurt & caramel sorghum popcorn (Vegan – Gluten Free)
Hot chilli jam scrambled eggs with tamarind & kaffir lime
crisp shallots, spring onion & coriander on ciabatta (V GFO)
Sweet potato and caramelized onion fritters
poached eggs, thyme roast field mushrooms, snow pea shoots, grilled saganaki & truffled salsa verde (V GF)
Grilled Sardines on toast
with confit Roma tomato, black olive & capers. 63 degrees eggs, Tuscan kale & gremolata crumbs
Thick cut bacon with Gruyère potato cake
fried eggs, chipotle, baby spinach & beetroot remoulade (GF)
Free range eggs
– poached, fried or scrambled, on buttered toast with tomato relish (V GFO DFO)
and any of the following
Istra Daylesford smoked bacon
Grilled halloumi
Avocado mash with crumbled feta
The YAY! Vegan Persian feta
Shaved black truffle
Gruyere potato cake
Sauteed Spinach
Thyme roast field mushrooms
Hot smoked ocean trout
Slow roast Roma tomatoes
Clean & Green
Cucumber, lemon, green apple & pear
Immunity Booster
Pear, orange, lemon and honey
Energiser
Banana, apple, orange and grapefruit
Carotene Detox
Carrot, ginger, orange and apple
Goji Berrynana smoothie
organic LSA, fresh berries, banana, yogurt, honey, fresh vanilla bean
The Motivator
Raw cacao “smoothie bomb” organic LSA chia & coconut, natural yogurt and caramelised orange zest
Super green goddess
Iced cold coconut water, super greens, spirulina & matcha, dates, organic LSA, kale, cucumber and lemon
Pimms Classic - Long & Cool
The ultimate summer cooler! Pimms No 1, ginger & lemonade with classic garnishes
Mimosa
Mildura orange juice topped with La Zona King Valley prosecco, order two at a time
Bloody Mary
Our secret home creation – nice spicy with premium Absolut vodka
Aperol or Campari Spritz
Aperol or Campari topped with La Zona King Valley prosecco. An italiano aperitif turned brunch necessity
Single Origin coffe Espresso Martini
St Ali single origin espresso, Absolut vodka, Kahlua & Liquer 43
Long Black/Americano
Latte, Flat White, Cappuccino, Magic
Single Origin V60 Pour Over
Single Origin Cold Brew
Single Origin Coconut Brew
Single Origin Cold Brew Spritzer
Mörk 50% Cacao Hot Chocolate
Cala Sutra fresh Chai Blend
Coffe Variations
Large Coffee .50
Happy Happy SoyBoy .50
Milklab Almond Milk .80
Minor Figures Oat Milk .50
Milklab Macademia Milk..50
LOVE TEA CERTIFIED ORGANIC, FAIR TRADE
English Breakfast
Earl Gray
Peppermint
Green Sencha
Jasmine Pearl
Chamomille
Lemongrass & Ginger
LUNCH
Crumbed free range chicken breast schnitzel
pan fried with a caper, mustard and anchovy butter, thrice cooked chips & Italian coleslaw
Pan roasted local white fish of the day
take a look at our daily specials for today’s fish fillet
Pan fried potato gnocchi
with sauteed heirloom zucchini, minted pistachio & nettle pesto, Meredith goat’s curd and Pecorino.
Central American slow cooked lamb shoulder barbacoa
with lemon & chickpea puree, lime & chilli heirloom tomato salad, fresh herbs & red cabbage, onion & fennel pickle
Mt Zero organic chickpea and black quinoa falafel
with turmeric roast cauliflower & smoked baba ganoush, sumac spiced labne, minted pinenut dukkah & fresh pomegranate (V VeO GF)
Ocean trout, tiger prawn & rockling fillet pie
in white wine & chives with a butter puff pastry crust & cos heart salad
200g grass fed Scotch fillet steak sandwich
on sourdough with rocket, caramelized onions, beetroot remoulade & thrice cooked chips
Polenta chips, truffled parsley & Parmesan
Thrice cooked fat chips with chipotle aioli to dip
Wild rocket, roast Roma tomato & Parmesan salad
Italian coleslaw
MOUNTAIN GOAT LAGER 4.2%
Richmond – Victoria
MOON DOG LAGER 4.5%
Abbostsford Victoria
WOLF OF THE WILLOWS AU PILSNER 4.5%
Mordialloc – Victoria
COLONIAL PALE ALE 4.4%
Port Melbourne – Victoria
KAIJU! KRUSH - TROPICAL ALE 4.7%
Dandenong – Victoria
COLONIAL SOUTH WEST SOUR 3.5%
Port Melbourne – Victoria
HOP NATION 'THE CHOP' IPA 7%
Footscray – Victoria
CASCADE PREMIUM LIGHT 2.4%
Hobart – Tasmania
BROOKVALE UNION - GINGER BEER 4%
Sydney New South Wales
YARRA VALLEY - PEAR CIDER 4.9%
Yarra Valley – Victoria
Arquiteka - Apple Cider 6.6%
Yarra Valley – Victoria
La Zona - Prosecco
King Valley – Vic – 11.5%
Mumm - Champagne
Champagne – France – 12%
Hanging Rock Tarzali - Riesling - 2018
Macedon Ranges – Vic –
Punt Road - Pinot Gris - 2020
Yarra Valley – Vic – 11.5%
Swan Bay - Pinot Grigio - 2019
Bellarine Penisula – Vic – 13.0%
Payne's Rise - Sauvignon Blanc - 2018
Geppetto - Chardonnay - 2018
Crittendon Estate – Mornington Peninsula
Chateaux de Ferrages
Cotes de Provence – France –
Whole lotta Rose' - Dolcetto Rose' 2018
Swan Hill – Vic – 11.5%
Oakdene - Pinot Noir - 2018
Bellarine Peninsula – Vic – 13.4%
The Mistral - Cabernet Sauvignon - 2016
Murray Darling – Vic – 14.0%
Kilikanoon - Shiraz - 2018
Claire Valley – SA – 14.5%
Tournon - Shiraz - 2017
Heathcot – Vic – 14.5%
Tokar Estate - Tempranillo - 2017
Yarra Valley – Vic – 13.5%
DINNER
12 each / 3 for 30/ share 6 for 60
Hot smoked ocean trout
on housemade butter crumpet with fennel jam and chervil cress
Ham Hock and Parsley Terrine
caramelised onion jam and garlic chargrilled bread
Chargrilled new season asparagus
with cured egg yolk , brown butter vinaigrette & pecorino
Marinated olives
with chargrilled garlic sourdough bruschetta (VeO GFO)
Serrano & manchego croquettes (3)
with parsley & pecorino
Chicken liver parfait
spiced pear relish & brioche points (GFO)
Tempura zucchini flower
stuffed with minted lemon ricotta on sumac labne with walnut & anchovy
Crisp Szechuan salt & pepper calamari
roast garlic aioli & lime pumpkin slaw
Portobello mushroom pate
and pickled enoki mushrooms with fennel lavoche
Pearl barley risotto
with stinging nettles, new season peas, heirloom zucchini & pecorino (V)
Crisp skinned rare breed porchetta
with organic black lentils, braised chard, fennel purée & quince jus (GF)
Pan fried potato gnocchi
spinach, porcini & portobello mushrooms, toasted pine nuts & goats curd (V)
Pan roasted fillet of Mirror Dory
with black mussels, sugar snap peas, snow peas, kipfler potato & confit saffron tomato (GF)
8hr slow roasted Sth Gippsland lamb shoulder
mixed with organic quinoa, heirloom zucchini & asparagus salad and salsa verde (GF)
Chickpea and organic black quinoa falafel
cauliflower, smoked eggplant, sumac labne (VeO GF)
Ocean trout, tiger prawn & rockling fillet pie
in white wine & chives, butter puff pastry & cos heart salad
Chargrilled 220g Flat Iron steak
rosemary russet potatoes, horseradish, buttered kale & red wine jus (GF)
Green beans, toasted almond, crisp bacon, smoked ash salt (GF, VeO)
Polenta chips, truffled parsley & parmesan (GF V)
Dijon and pomegranate salad with mixed leaves (GF, Ve)
Thrice cooked fat chips with chipotle aioli (GF, V)
Kale & broccolini with garlic & chilli (GF V)
Cinnamon spiced apple & rhubarb crumble
with spiced oat crumble & orange zest custard
Orange & Vanilla Panna Cotta
With brandy-soaked prunes, spiced quince & almond praline(GF)
Dark chocolate, hazelnut & espresso Torte
with spiced quince and vanilla bean ice cream
Tarte du jour
served warm with white chocolate mousse
Sticky date , cardamom and orange pudding
with butterscotch sauce and pistachio gelato
St Ali affogato
chocolate and walnut brownie, coconut ice cream & St Ali single origin espresso (GF)
WINE
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