Continental spread of granola, yoghurt, seasonal fruit, fresh bread, spreads, avocado and boiled eggs.

Avocado, ricotta and cherry tomato medley on sourdough. Served with soaked bircher muesli and greek yoghurt cups.

Roast pumpkin, goat’s cheese and leek quiches. Served with a seasonal superfood smoothie.

Wholemeal buttermilk pancakes served with seasonal berry compote, banana and smashed almonds.

Corn and zucchini fritters served with poached eggs and cherry tomato breakfast


Portuguese spiced chicken wraps served with mayonnaise, roasted sweet potato,
marinated feta, avocado and lettuce.

Spiced Thai turkey and quinoa burgers, served on toasted sourdough rolls with fresh salad.

House made creamy chicken and leek pies served with marinated kale, avocado and feta salad.

Free range egg, zucchini and bacon slice served with a spinach, beetroot and goat’s cheese salad.

Herb marinated chicken BLAT sandwiches served on toasted Turkish rolls.


Chicken, sweet potato and spinach tikka masala curry, served with house made yoghurt naan breads and brown rice.

Marinated teriyaki chicken sushi bowls. Served with diced cucumber, avocado, nori, kimchi and kewpie mayonnaise.

10 hour slow-cooked chilli con carne burritos, served with brown rice, fresh salad, sour cream, cheese and pickled red onions.

Ricotta based lasagna with layers of lean beef, basil pesto and grilled vegetables.
Served with a tossed green salad and fresh baguette.

Tahini satay stir fried chicken with rice noodles, sautéed asian greens and toasted cashews.

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