Breakfast and Lunch

23

Mar

Pumpkin Fettuccine (Fettuccine à la citrouille)

A rich and velvety pasta dish that blends the natural sweetness of pumpkin, carrot and tender roast sweet potato. Married together with garlic and crispy bacon, topped with crunchy spiced sweet potato chip, offering texture and a warming hint of spices. *This dish can be made VEGE

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23

Mar

Autumn Pear and Blue Cheese Salad (Salade d’automne à la poire et au roquefort)

A colourful medley of roasted maple pears and red onion, creamy blue cheese crumbles & toasted walnuts, served on a roquette bed and crisp green apple. Balanced with a light drizzle of citrus maple vinaigrette, this salad combines elegance, freshness and decadent flavour in every bite. *This dish is GF...

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15

Jan

Open Pork Belly Sandwich (Sandwich ouvert à la poitrine de porc)

Indulged in a tender, melt in your mouth slow cooked pork belly & finished with a crisp sear for a caramelised edge. Served on top of a toasted ficelle, each bite is layered with a creamy seeded slaw & finished with a dollop of house made feijoa & ginger...

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15

Jan

Summer Vege Fritters (Beignets de légumes d’été)

House made fritters made with courgette & sweetcorn, served with crispy peppery roquette, a dollop of Greek plain yoghurt, avocado and your choice of halloumi OR bacon. Finished with a sprinkle of dukkha and a side of tomato relish.

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15

Jan

Cajun Chicken Salad (Salade de poulet Cajun)

Succulent Cajun chicken served on top of crisp salad greens with red cabbage, edamame beans, carrot, tomato and house made pickled vegetables. Finished with a creamy sesame dressing. *This dish is GF

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15

Jan

Vine & Grove Bruschetta (Bruschetta aux tomates de vignes du verger)

A vibrant summer medley of sun kissed vine tomatoes and chunks of avocado on garlic infused sourdough. Served with a drizzled of balsamic glaze. *Can be made GF or DF on request

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15

Jan

Savoury Ham & Egg Crêpe (Crêpe jambon, fromage et oeuf)

House made golden French Crêpe filled with ham, cheese and spinach. Topped with a fried egg & served with a small salad and a side of house made relish. *This dish is GF

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15

Jan

Gourmet Lamb & Pistachio Burger (Burger gourmet à l’agneau épicé & à la pistache)

A succulent, hand pressed lamb patty served on a toasted brioche with a dollop of tangy house made relish and a bed of peppery roquette and crisp cucumber strips. Topped with cooled Greek yoghurt and a vibrant, nutty pistachio salsa. *Add fries for $6

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15

Jan

French Crêpes (Crêpes à la Française)

Three delicate golden French crêpes filled with a silky tart lemon curd & served with whipped cream and a dusting of icing sugar. *This dish is GF and VEGE

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15

Oct

Lemon, Thyme & Scallops Pasta (Pâtes au citron, thym et coquilles St. Jacques)

Scallops lightly seared in a lemon and thyme butter. Mixed through a creamy white wine sauce & finish with baby spinach.

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Menus: Breakfast and Lunch

Latest From Us

Pumpkin Fettuccine (Fettuccine à la citrouille)

Autumn Pear and Blue Cheese Salad (Salade d’automne à la poire et au roquefort)

Open Pork Belly Sandwich (Sandwich ouvert à la poitrine de porc)

Summer Vege Fritters (Beignets de légumes d’été)

Cajun Chicken Salad (Salade de poulet Cajun)

Vine & Grove Bruschetta (Bruschetta aux tomates de vignes du verger)

Savoury Ham & Egg Crêpe (Crêpe jambon, fromage et oeuf)

Gourmet Lamb & Pistachio Burger (Burger gourmet à l’agneau épicé & à la pistache)

French Crêpes (Crêpes à la Française)

Lemon, Thyme & Scallops Pasta (Pâtes au citron, thym et coquilles St. Jacques)

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