with brandy soaked prunes and topped with yoghurt

with cinnamon, stewed rhubarb, honey and cream

served with raspberries, lemon, sugar and cream (or yoghurt)

with crispy bacon and pineapple, drenched in a apple syrup, served with cream (or yoghurt)

with crispy bacon, banana and maple syrup, served with cream (or yoghurt)

Toasted English muffin topped with chargrilled ham, poached eggs and glazed hollandaise (Salmon instead of ham 3.00 extra)

with a fried egg and a beetroot and horopito salsa

served with toast

with a grilled tomato and toast

with a grilled tomato and toast

with a sour cream and tomato relish, served on a fresh salad

in a rich tomato sauce with a spicy chorizo sausage, and served with chunky bread

of bacon, eggs (poached, fried or scrambled), pork sausages, fried tomato, hash browns and hollandaise, served with toast

with a smoked salmon, rocket and cherry tomatoes in a lemon and chilli oil then topped with parmesan cheese

Garlic and cheese bread
Creamy garlic mash
Garden salad
Cone of fries
Chunky roasted vegetables with aioli
Honey and sesame wok fried vegetables

and served with tomato sauce, salsa, sour cream or aioli (choice of two)

on toasted French bread (Optional bacon flakes)

served with toasted fresh bread

served with a plum, mint and yogurt sauce

with toasted French bread and an orange and redcurrant dressing

with pita bread, olives and vegetable sticks

on a fresh salad with a roast capsicum and smoked paprika aioli

Fresh wok fried vegetables on jasmine rice topped with peanut satay and sweet chilli sauce (with chicken or tofu 3.00 extra)

served on fragrant rice and sweet chilli sauce

served on fragrant rice and topped with yoghurt

tossed in garlic, crushed vine tomatoes, olives, italian parsley, with a drizzle of olive oil with a sprinkle of parmesan cheese (optional chicken or spicy sausage 3.00 extra)

with mushrooms, bamboo shoots and an oyster sauce, and topped with crispy noodles

served with melon (or brie) with a blueberry and vanilla vinaigrette

with pineapple, cashew nuts topped with crispy noodles

with a lemon caper aioli

with a daily assortment of dips and spreads (serves 2)

with a mango, lime and chilli chutney

with a chilli, coriander and soy dipping sauce

with olives, cherry tomatoes, poached egg and a crème fraiche and horseradish dressing, topped with croutons

with a caper sauce on a fresh salad

with spinach, goats cheese, beetroot relish and hollandaise

on date couscous with Turkish flat bread

stuffed with bocconcini cheese, sundried peppers on a pumpkin and corn risotto

with a parmesan and thyme, topped with olives, peas and gherkins on a creamy potato mash with a rich jus

wrapped in prosciutto served on lentils, with mussels and wild mushroom

topped with garlic prawns, tempura battered onion rings and served with roast potatoes with a rich jus