BREAKFAST

TOAST & PRESERVES -- 7
sourdough toast with house made strawberry vanilla jam or spreads

AVOCADO TOAST -- 16.5
with fresh ricotta, zucchini ribbons, dressed herbs, lemon and provincial dried chilli (V)
-- add poached egg -- add 3

MAPLE TOASTED MUESLI -- 15
with poached seasonal fruit, berries and apple, yoghurt, toasted seeds and nuts

BERRY & ALMOND CHIA--16.5
chia seed pudding with berries, citrus, yoghurt, puffed quinoa, seeds and nuts (VGO)

APPLE, BUCKWHEAT & WHEY FRITTERS -- 17
fried apple dumplings with blackberries, thyme and black pepper honey syrup, vanilla ice cream and pecan

ROAST PUMPKIN & MACADAMIA -- 17.5
caramelised butternut pumpkin, charred broccolini, macadamia cream, pickled beets, wakame, pepitas and a soft poached egg (GF, V, VGO)

EGGS

HAM & TOMATO EGGS -- 17.5
two soft poached eggs on cheddar toast with grilled free range ham, ham stock roasted tomato, basil

POTATO & LEEK ROSTI POACHED EGGS -- 18
two soft poached eggs on potato rosti with lemon greens, smoked paprika and avocado (GF, V)

PORK BELLY POACHED EGGS -- 19.5
two soft poached eggs on toast with pan fried, slow roast free range pork belly, spicy kimchi sauce, soy roasted mushroom and a wombok slaw

CURRIED OMELETTE -- 18.5
golden eggs with local potatoes, house made paneer, curry leaves, tamarind chutney and toast
— add tuki smoked trout -- + 4

TWO FREE RANGE POACHED EGGS ON SOURDOUGH -- 10.5

SIDES
avo, lemon, dried herbs -- 5
roast mushrooms / lemon greens / potato rosti / marinated goats cheese / ham roasted tomato 4
grilled free range ham -- 4.5
pan fried free range pork belly -- 6
GF toast -- 1.5

TAKE AWAY EGG AND HAM ROLL -- 13
chopped egg, free range ham, mayonnaise and relish on a warm milk bun (ask for veg option)

LUNCH

HOT ROAST BEEF ROLL -- 14
sliced beef, cheddar, slaw, seeded mustard aioli, pickle, relish

SALAD ROLL -- 12.5
roast beetroot, provolone, walnut romesco, pickled carrot and dressed leaves (V)

CAULIFLOWER AND HUMMUS BOWL -- 17.5
roast cauliflower, spiced chickpea, radish, cucumber and herb salad, yoghurt, hazelnut and red oil; served with garlic toast (GF, V, VGO)
-- poached egg -- add 3,
-- avocado -- add 5

VIETNAMESE CHICKEN SLAW --18.5 poached free range chicken, vermicelli noodles, fresh cabbage, cashew, spring onion and nuoc cham dressing, crispy rice puff and house hoi sin (GF)

VILLAGE SALAD -- 14.5
local tomato, cucumber, dried olive, garlic toasted croutons, Greek fetta, oregano and red wine vinegar (V)
-- add lemon pickled Port Lincoln sardines + 4

LITTLE PANCHITOS -- 8.5 each
-- small fruit and yoghurt
-- poached egg, ham, toast


GF - gluten free | V - vegetarian | VGO - vegan or option available.
Our suppliers proudly include the Good Life Farm Co., Inglenook Dairy, Tuki Smoked Trout, Salt Kitchen Small Goods, Mount Zero.