Due to seasonal availability the below menu may vary. 

Starters

Garlic and seaweed home baked mini baguette, spiralina mustard (V)

13

Smoked carrot and cream cheese parcels with tangy soy glaze and sprouts (V)

22

Tomato and basil salad with homemade marinated cheese curd and chargrilled house sourdough (GF available)

21

Sautéed green beans with kimchi butter and almond, garlic and shallots crunch (V – GF)

16

Coconut crumbed jackfruit, iceberg lettuce and mashed cucumber with avocado, wasabi cream and

lemon and coriander dressing (GF - V)

21

Kimi Ora’s garden salad with balsamic and maple vinaigrette and halloumi croutons (GF, V option available)

18

Crispy roasted mustard potato with confit onion and sour cream (GF, V option available)

14

Vietnamese noodle salad, citrus soy dressing with tofu and spiced cashews (V, GF option available)

22

Mains

Fermented barley and mushroom risotto, homemade lemon ricotta, toasted almonds and green salsa 

32

Chickpea dosa, corn fritters and Harissa Romesco sauce with coconut yoghurt, pickles, dukkah and fresh salad (V, GF)

32

Fettucine with pesto, chard zucchini, sumac goat cheese and toasted pine nuts

33

West African Jollof style brown rice with roasted eggplant, smoked cacciocavalo cheese,

sorrel cream and rocket (GF, V option available)

32

Hot stone Pizzas

Margarita – Tomato base, mozzarella, cherry tomato, garlic and herbs oil

(Vegan option available with homemade tofu mozzarella)

                                                                                                                                               25                                                            

Local blue cheese, pear, roquette, pine nuts and figs, cream base

31

~ Gluten free options available - $4.50 extra ~

Desserts 

Chocolate and apple tart with almond and hazelnut base, apple and kawakawa jelly and fresh berries (GF, V) 

18

Sourdough lemon cake, white chocolate cream with fennel granita, lemon salsa and macadamia 

19

Pumpkin and walnut baklava on coffee syrup with homemade coffee and yoghurt ice cream

18

Trilogy of local sorbets (V,GF)

16

V: vegan,  GF: gluten free: