Toasted thick slice of dark banana bread served with whipped espresso butter.

Dense spiced carrot cake topped with citrus cream cheese frosting and candied walnuts

Fudgy golden blondie studded with toasted Byron Bay macadamias and white chocolate chunks.

Twice-baked all-butter croissant filled with almond frangipane and flaked almonds.

Crisp puff pastry filled with caramelized cinnamon egg custard.

Freshly baked warm buttermilk scone served with raspberry jam and double cream.

Crisp shortcrust tartlet with gooey salted caramel and dark chocolate ganache.

Moist boiled whole orange almond cake finished with a light citrus glaze

Tangy passionfruit curd base topped with torched Italian meringue.

Traditional rolled oat, coconut, and golden syrup biscuits baked golden and chewy.

Rich Dutch chocolate brownie finished with Murray River pink salt flakes.

Avocado, whipped feta, chilli flakes and lemon on toasted sourdough.

Eggs, bacon, grilled tomato, mushrooms, hash brown and sourdough.

Fluffy ricotta hotcakes with honeycomb butter and maple syrup.

Crispy bacon and fried egg on a soft milk bun with aioli.

Overnight oats with apple, seasonal fruit, and toasted almonds.

Baked eggs in a spiced tomato and capsicum sauce with crusty bread.

Acai blended with banana, topped with granola, coconut and berries.

Stacked pan-fried sweet corn fritters, smashed avocado, house tomato relish, sour cream, and a poached egg.

Silky scrambled free-range eggs folded with picked crab meat, fresh red chilli, spring onion, and crispy shallots on toasted sourdough.

Crisp pan-fried shredded potato cake, cold-smoked Atlantic salmon, pickled caper berries, dill crème fraîche, and a poached egg

Pan-roasted seasonal wild mushrooms, garlic-thyme butter, creamy whipped goat's curd, and a soft poached egg on grilled sourdough.

Smoked bacon, fried free-range egg, aged cheddar, tomato relish, and rocket on toasted sourdough

Sautéed field mushrooms, melted gruyère, thyme, caramelized onion, and truffle aioli on rye sourdough

Shaved leg ham, sharp vintage cheddar, and Dijon mustard pressed in buttery sourdough

Thinly sliced rare roast beef, watercress, pickled red onions, and horseradish mayo on a crusty panini.

House-cured pastrami, Swiss cheese, tangy sauerkraut, and Russian dressing.

Shredded herb chicken breast, walnut basil pesto, sliced avo, and Fior di Latte mozzarella.

Aged cheddar, mozzarella, provolone, and spicy fermented kimchi pressed crisp

Grilled halloumi, roasted za'atar eggplant, wild rocket, and hummus in a toasted milk bun.

Line-caught albacore tuna, dill pickles, capers, celery crunch, and melted red Leicester cheese

Crispy streaky bacon, golden potato rosti, folded egg, and smoky BBQ aioli on brioche

Spiced roast sweet potato, whipped lemon feta, baby spinach, and roasted pepitas in a warm flatbread.

Double ristretto pulled over chilled milk with light microfoam over ice.

Single-origin Ethiopian beans steeped cold for 12 hours, served over a clear ice block.

Rotating single-estate filter coffee served clean and light.

Ceremonial Japanese matcha whisked over chilled pure coconut water and lime.

Valencia orange, pink grapefruit, carrot, and fresh ginger.

Espresso with silky steamed milk.

Chilled double espresso over ice.

Blended seasonal fruit with yoghurt and honey.

Spiced wet chai brewed with fresh turmeric, cinnamon, honey, and oat milk.

Ripe banana, roasted macadamia butter, oat milk, and local raw honey.

Small-batch fermented kombucha infused with wild raspberry and native pepperberry.

Yellow tail kingfish with citrus, chilli oil and finger lime.

House-baked sourdough with cultured whipped butter.

Crispy squid tossed with chilli, garlic and spring onion.

Cured meats, cheeses, olives, crackers and seasonal accompaniments.

Sweet corn fritters with chipotle mayo and rocket.

Sydney Rock Oysters (half dozen) Natural, with lemon and mignonette.

Char-grilled tiger prawns and smoky pork chorizo glazed in a garlic-parsley chimichurri, served with charred lime.

Golden marinated chicken thighs dusted with smoky paprika salt, served with house-made hot honey dip.

Spanner crab meat folded through lemon mayo, dill, and chives, spooned over toasted buttery brioche fingers.

Creamy torn cheese curds, mixed colorful heirloom tomatoes, basil oil, and aged balsamic glaze with toasted olive loaf shards.

Silky beetroot-strained yogurt, crispy spiced chickpeas, pomegranate seeds, and warm za'atar pita bread.

Barramundi baked in paper with ginger, chilli and shallo

Char-grilled tiger prawns with garlic butter and lemon.

Beer-battered flathead with chips, salad and tartare.

Pan-grilled barramundi with lemon butter and greens.

Salmon fillet with seasonal greens and lemon dressing.

Grilled bug tails with garlic butter and herb salad.

Linguine with prawns, mussels and calamari in a white wine sauce.

Carnaroli rice simmered in rich shellfish stock, sweet crab meat, fresh mascarpone, lemon zest, and baby chervil.

Marinated grilled octopus tentacles served over creamy white bean purée, roasted chorizo crumbs, and salsa verde.

Seared Petuna ocean trout served over a warm fennel, orange, and watercress salad with pomegranate glaze

South Australian pot mussels steamed in rich tomato, garlic, and fresh basil broth, served with crusty grilled sourdough for dipping

Crispy pork belly with apple slaw and crackling.

Slow-cooked pulled pork sliders with slaw, three per serve.

Wagyu beef patty, cheddar, pickles and burger sauce with chips.

250g Grass-Fed Sirloin Chargrilled sirloin with chips, salad and choice of sauce.

Slow-roasted lamb shoulder with root vegetables and jus.

Crumbed chicken breast, napoli sauce, ham and mozzarella.

Pan-roasted cutlets coated in mint-parsley sourdough crumb, served with pea purée and red wine reduction.

Charred spatchcocked chicken basted in native bush lemon and chili marinade, served with roasted corn and creamy slaw.

Pan-seared spiced duck breast paired with parsnip purée, caramelized baby shallots, and blackberry port glaze.

Sticky glazed short rib charred over the flame, served with charred jalapeño cornbread and crunchy apple-slaw.

Thick-cut roasted butternut pumpkin glazed with maple-cumin dressing, served over braised Puy lentils, wilted spinach, and toasted almond dukkah.

Roasted pumpkin, baby spinach, feta and toasted pepitas.

Marinated tuna, rice, edamame, avocado and sesame dressing.

Quinoa, zucchini, capsicum and a lemon herb dressing.

Cos lettuce, crispy bacon, parmesan, croutons and Caesar dressing.

Char-grilled beef, herbs, chilli, lime and crushed peanuts.

Grilled halloumi, rocket, roasted beetroot and walnuts.

Grilled seasonal peaches, torn fresh burrata, baby rocket, toasted prosciutto crisps, and wild mint with aged white balsamic glaze.

Warm brown rice, turmeric roasted cauliflower, massaged curly kale, edamame, pickled cabbage, and green goddess tahini dressing.

Crisp marinated tofu cubes, seasoned sushi rice, sliced avocado, wakame seaweed salad, cucumber ribbons, and wasabi-soy drizzle.

Poached lemon chicken breast, crisp red apples, celery ribbons, red grapes, and toasted pecans tossed in light lemon-herb yogurt dressing.

Crispy house-made chickpea falafels, crunchy radishes, Lebanese cucumber, heirloom cherry tomatoes, sumac-dusted pita chips, and lemon-parsley oil.

Shaved raw broccolini, spiralized zucchini, baby spinach, avocado, green peas, and toasted sunflower seeds with lemon myrtle avocado dressing.

Crisp meringue topped with cream and fresh seasonal berries.

Warm sticky date pudding with butterscotch sauce and ice cream.

Bite-sized sponge cake coated in chocolate and coconut.

Set chilled native lemon cream topped with macerated wild strawberries and crushed macadamia shortbread

Fluffy soufflé-style ricotta hotcake topped with honeycomb butter, blueberries, and pure maple syrup.

Warm fondant with a runny dark chocolate center, Davidson plum coulis, and crème fraîche

Golden custard-soaked brioche, pan-seared figs, maple mascarpone, and toasted pecans

Silky coconut cream base set with fresh Kensington Pride mango purée and mint.

Braised Granny Smith apples and rhubarb beneath an oat-cinnamon crust, served warm with double cream

Single-origin espresso poured over vanilla bean gelato, finished with Tim Tam crumb and a splash of hazelnut liqueur syrup.

Caramelized crust with a molten center, paired with roasted strawberries and citrus zest.