BRUNCH $45 (Weekdays Only)

First Course

Sweet Corn Fritter – sweet corn and vegetable fritter, poached egg and house made beetroot raita

Second Course

Pork Belly Egg Benedict – tender pork belly, grilled tomatoes, poached egg and house made roasted red pepper hollandaise. Served with Pave Potato

or

Tostadas Egg Benedict – slow cooked zucchini and eggplant, avocado, poached egg and house made roasted red pepper hollandaise. Served with Pave Potato

Third Course

Mini Biscoff French Toast – cornflake crusted brioche french toast stuffed with warm biscoff. Served with cinnamon mascarpone and brulee bananas

DINNER $45 (Everyday)

First Course

Superfood Salad – quinoa, squash, pickled vegetables, edamame, crispy chickpeas, gem tomatoes, grilled avocado and greens

or

Potato Leek Soup – potato and leek veloute, roasted garlic croutons and herb oil

Second Course

Miso Maple Salmon – 6 oz maple miso steelhead salmon, rice gnocchi, vegetable medley, ginger broth

or

Mushroom Ravioli – Mushroom ravioli, mushroom xo, roasted cabbage, herb oil and beurre blanc

or

(additional $15) Steak – 8oz AAA striploin, black sesame dauphinois potato, seasonal veg and unagi sauce

Third Course

London Fog Creme Brulee – served with mixed fruit

or

Mixed Berry Pavlova – served with berry compote, mixed fruit and vanilla bean gelato.