day

Served all day Monday — Sunday. Many of our dishes can be enjoyed in a vegan or gluten-free incarnation, so please ask.

Organic hazelnut, dried peach, sour cherry and raw cacao granola w/ Kristen Allan’s natural yoghurt and peach compôte (gf) (v avail)  14

Mango and black sesame chia bowl, coconut yoghurt, fresh mango, hemp seed and toasted coconut flakes (gf) (v) 15

Macerated cherries, pepperberry and buttermilk ricotta on sourdough w/ chocolate hazelnut amaretti biscuit crumb  16

Sourdough toast from our house baked loaves (white, heritage grain,
gf+2) with butter and choice of house made jam, peanut butter or vegemite 6

Two poached eggs on sourdough (white, heritage grain, gf+2) served w/ house relish  12

Peperonata bruschetta w/ smoked eggplant goat’s curd, smoked buffalo mozzarella and basil oil (v avail)  17


Hash browns, sautéed medley of beans and rainbow chard, poached eggs and green goddess sauce (gf) (v avail)  21

Housemade rice noodle salad bowl with pickled carrot, daikon and cucumber, toasted peanuts, smoked tofu crumb, baby gem lettuce and nuoc cham dressing (v) 18

Fried rice bowl; biodynamic brown rice stir-fried with chilli, ginger, soy, shiitake mushroom and rainbow chard w/ two fried eggs and fermented chilli hot sauce (gf) (v avail)  21

Blackberry crumpet, fresh peach compôte, whipped lavender ricotta and Sticky Chai caramel  20

Mezze plate w/ haloumi and zucchini fritters, charred capsicum and sriracha hummus, smoked eggplant goat’s curd, pine nut and pumpkin seed dukkah, heirloom tomato and beetroot salad, pickled cucumber and za’atar bread 22

Pulled jackfruit burger with chiltomate and black turtle bean, habanero pineapple hot sauce and pickled jalapeño aioli. Served with potato skins and tomato beetroot salad (v avail) 21

 

HOT SANDWICHES

Poached egg ciabatta w/ kimchi mayo, fresco cheese and raw kale 14

Fried egg ciabatta w/mushroom, haloumi and beetroot relish 12

 

HOT DRINKS

 

Black coffee, made on guest single origin 4

Milk coffee, Microlot house blend  4

Filter coffee, made on guest single origin (refill +2) 5

Affogato with espresso and wattleseed gelato 7

Organic raw cacao hot chocolate 5

Sticky Chai; raw honey soaked chai 5/6

Turmeric, ginger and almond milk latte w/ raw honey (v avail) 6

TEAS BY T TOTALER
Organic English Breakfast, French Earl Grey, Australian sencha, organic relax, after dinner mint, Organic lemongrass and ginger  5    

Soy milk, decaf, mocha  0.5
Almond milk, macadamia milk, baby cino, extra shot 1

 

COLD DRINKS

Fresh orange juice  5.5

Rainy Lane cold pressed juice (ask staff for specials)  7

Cold brew with citrus  5

Iced latte/iced long black (still or sparkling)  5

Iced tea (see board for specials)  6

Sparkling mineral water (free refill)  5

Foraging for berries sparkling iced tea w/ lemon and mint 6

Butterfly pea sparkling iced tea 6

Two Chaps soda (see board for specials)  6

Peach and mango cooler with fresh mint  6

Wild fermented water kefir (see board for specials)  6


Iced turmeric, ginger and almond milk latte w/ maple syrup (v) 6

Iced Sticky Chai 6

Iced chocolate (v avail)  (+2 w/espresso) 6

Iced coffee w/ espresso and wattleseed gelato  8

Banana, peanut butter and Sticky Chai smoothie w/ raw cacao, black sesame, almond milk and ice (v) 8

Most of our drinks are available vegan, please ask staff for details

10% surcharge Weekends and Public Holidays