Our Menu

Two free-range eggs, house-made sourdough, roasted mushrooms, streaky bacon, confit tomato, and smoked bean ragout.

Fluffy ricotta hotcakes with seasonal fruit compote, maple mascarpone, and toasted almonds.

House sourdough, smashed avocado, marinated feta, dukkah, poached eggs, lemon.

Baked eggs in spiced tomato and capsicum sugo, crumbled goat's cheese, charred flatbread.

Poached eggs, ham hock, hollandaise, sourdough, baby spinach.

Mixed field mushrooms, thyme, garlic, truffle oil on sourdough, soft-poached egg.

Overnight oats, seasonal fruit, honey, coconut yoghurt, toasted seeds.

Tariq's croissant, brioche-battered, caramelised banana, cinnamon ice cream.

House-baked sourdough, whipped ricotta, honey, sea salt.

Heirloom tomato, burrata, basil oil, aged balsamic, grilled ciabatta.

Crispy-skin barramundi, crushed kipfler potatoes, broccolini, lemon caper butter.

12-hour lamb, pomegranate molasses, roasted root vegetables, herb gremolata.

Slow-cooked duck ragu, parmesan, fresh herbs.

Whole roasted cauliflower, tahini, pomegranate, pine nuts, za'atar.

Chef Mia's seasonal tasting menu. Let us take you on a journey. Wine pairing available (+$65).