GREEN & DAIRY
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Avocado toast on crispbread topped with cherry tomatoes, fresh rocket and pesto (VG, N)
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Chunky guacamole fusion with hummus and vegetable sticks (VG, GF)
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Labneh with olive oil and flatbread (VT, L)
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Egg Benedict – poached egg with serrano ham and hollandaise sauce (S, L)
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Turkish-style poached eggs with garlic yoghurt and paprika butter (VT, L)
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Cave-aged cheese with fig compote on homemade crispbread (VT, L)
BAKED GOODS
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Croque Monsieur with ham and cheese (S, L)
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Gluten-free bread roll (GF, VG)
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Spanakopita – crispy Greek spinach pie with spinach and feta, served with creamy tzatziki (VT, L)
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Orange Ricotta Pancake (VT, L)
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Churros with cinnamon sugar (VT, L)
SAVOURY & SEAFOOD
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Buttermilk fried chicken with ranch dip (L)
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Blinis with salmon rillette, herb cream and lumpfish roe (L)
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Organic fried egg with chives and crispy bacon (S)
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Chorizo sausages with chipotle mayo
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Chicken salad with oyster mushrooms and brioche toast – creamy chicken salad with sautéed oyster mushrooms and crunchy elements, served on buttery brioche
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Vegetarian gyoza with ginger soy sauce (VT)
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Tempura prawns with aioli
SWEET TREATS
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Baracua smoothie bowl with mango, passion fruit, chia seeds, peanut butter, blueberries, coconut and hazelnuts (N)
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Traditional Danish buttermilk dessert with rhubarb compote (VT, L)
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French toast with buttermilk, vanilla and maple syrup (VT, L)
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Cardamom waffle with pecans, honey and vanilla foam (VT, N, L)
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Watermelon salad with feta, rocket and balsamic dressing (VT, L)
VG = vegan
L = Lactose
VT = vegetarian
P = pork
GF = gluten free
Ch = chili
N = nuts