Your choice of smoked salmon or bacon, served on crispy hash browns, baby spinach, and free range poached eggs and topped with house made apple cider hollandaise.

Free range poached eggs served on crispy hash browns, wilted spinach, Portobello mushrooms and topped with house made apple cider hollandaise.

Free-range eggs served poached, scrambled or fried. Served with house-made tomato relish and toasted ciabatta.
– Add smoked salmon $6.50 or bacon $5.00

French-style omelette made with free-range eggs and your choice of 3 fillings and served with toasted ciabatta, house-made tomato relish. – FILLINGS – Ham, Bacon, Cheese, Tomato, Onion or Mushroom

The ultimate breakfast with bacon, kranksy sausages, free range poached eggs, hash browns, Portobello, house made relish, and toasted ciabatta.

Toasted cinnamon brioche topped with your choice of; Caramelized banana, bacon and finished with maple syrup OR Soft centered crispy pavlova with fresh cream and banana then topped with berry compote and finished with maple syrup.

Avocado, seasoned asparagus or courgette, grilled halloumi and a poached egg all served on top of toasted ciabatta with a side of home made relish.

Sauteed button mushrooms served in a decadent creamy sauce on toasted ciabatta with a side of bacon.

A Taste of France – Our French inspired sharing platter includes a selection of freshly made Dips, Ham, Escargot sautéed in garlic butter, Crumbed Feta, Smoked Salmon, Green Lipped Mussels, Prawns, Blue Cheese, Brie, Pickles, Olives, Ciabatta and Crackers.

Battered or polenta pan-fried fish of the day served with salad, beer-battered steak fries and finished with house-made tartare, tomato sauce and garnished with lemon.

Selection of prawns, calamari and 1/2 shelled New Zealand Green lipped mussels sauteed together in white wine sauce then served along side your choice of toasted ciabatta or beer battered steak fries.

Ask staff for today’s filling

Our twist to a Ceaser, sliced chicken breast seasoned then panfried with bacon and placed on top of a crisp cos salad sprinkled with parmesan and topped with a poached egg and finished with pesto croutons and a drizzling of pesto ranch dressing. Make it vegetarian, swap the meats for avocado.

Seared med-rear lamb liver in a brown onion and mushroom jus, served with a side of grilled tomato, bacon and toasted ciabatta.

NZ Premium Scotch Fillet Steak tender grilled med rare, served on toasted focaccia bread, fresh salad greens, aioli with caramelised onion and a sprinkle of blue cheese. Then topped with a runny fried egg to finish.

6 French snails sauteed perfectly in a parsley and garlic butter then served on a bed of salad greens in a crispy pasty vol au vent.

Bowl of crispy fried beer-battered steak fries, seasoned and served with garlic aioli or tomato sauce.