• Mushroom and thyme pate: sesame crackers, beetroot relish /12 V GF

    Soup: toasted bread, changes daily /14 V

    Beetroot and za’atar dip: sesame crackers, yoghurt, mint, pomegranate molasses /12 V GF

    Pearl barley and forest mushroom risotto: button mushrooms, parmesan, parsley /19 V

    Red wine and pomegranate molasses braised duck: soft polenta /22 GF

    Baby squid with chorizo and chickpeas: spices, tomatoes, parsley /24 GF

    Beef pho: rice noodles, spices coriander, mint, basil, chillies /16 GF


    Miso baked eggplant and freekah salad: mixed leaves, dates, fetta, tahini dressing /16 V

    Onglet steak with herb and horseradish salsa: mixed leaves, baby potatoes sprouts /19 GF

    Sticky pork neck with browned radish and white bean sprouts: mixed leaves, crispy shallots /20

    Denmark marron and kelp noodle salad: red cabbage, carrot, coriander, peanuts /24 GF

    Burgers & Bagels

    Smoked salmon, dill cream, cheese, capers, mixed leaves /16

    Sweet potato and chickpea burgers: mixed leaves, onion jam, fetta, ciabatta roll /18 V

    Scotch fillet, beetroot relish, slow roast tomatoes, mixed leaves, in a ciabatta roll, chips /19


    Toasties – cheese, ham, tomato, chicken, beetroot relish, tomato relish, avocado, spinach, fetta. 3 ingredients /8
    – Add cheese or relish /2
    – Add vegetable /3
    – Add meat /4

    Kid’s meals

    Kid’s Fish & Chips /10

    Kid’s Taco: mince, cheese, carrots, sour cream /8

    Kid’s Cheese Toastie /6 V


    Shoestring chips /7
    – Add sour cream and sweet chilli /2
    – Add aioli /2


    Check the cabinet for our range of fresh daily specials.

    Vegan or just looking for something else? Please ask for alternatives or also check the cabinet specials.