Produce grown onsite? Tick. Artisanal breads? Tick. Housemade pickles, sauces and preserves? Tick, tick, tick.
#1 – Creamy ricotta and passionfruit hotcakes with strawberry coulis, toasted almonds, white chocolate foam topped with matcha ice-cream | $19 |
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#2 – Smashed avocado with whipped Danish feta, mint, parsley, Murray River salt, grilled lemon, on housemade pumpkin seed sourdough | $17 |
#3 – Goat’s cheese stuffed jalapeno poppers with chorizo, pumpkin jam, creamy chilli and garlic aioli, mixed olives and salsa verde | $15 |
#4 – Buttermilk fried chicken burger on housemade sesame brioche with crispy bacon, vintage cheddar, plum bbq sauce, kewpie mayo, crispy shallots, cos lettuce, shredded carrot, housemade pickle and fries w/smoked bacon aioli dip | $19 |
#5 – Potato rosti w/ chicken salt, pickled slaw, bacon, chipolata sausages, house chilli beans | $16 |
#6 – Loaded potato skins, bacon, guacamole, pico, sour cream, vintage cheddar, spring onions, fried pickles | $16 |
#7 – Pizza – grilled pumpkin, falafel, tabouli, humus, pine nuts and zucchini on stoneground spelt-pumpkin base | $17 |
#8 – Soba noodles in vegetable broth with slaw of pickled carrot, daikon, cucumber, grilled mushrooms, fried shallots, roasted peanuts, veg wonton and sambal on side | $18 |
#9 – Lemon-roasted whole baby cauliflower with wattleseed cornbread, macadamia dukkah and locally pressed olive oil | $16 |
#10 – Fresh herb, pea and fermented cashew omelette with Swedish rosti and housemade sauerkraut | $16 |
#11 – Texan-spiced, flame grilled tempeh on stoneground sourdough with caramelised onion and chipotle tahini | $16 |
#12 – Spinach and crab dumplings with ginger, balsamic vinegar and almond, cooked in coconut oil | $20 |