Breakfast
Avocado Toast
with heirloom tomatoes, pickled red onion, bacon, and poached egg, topped with feta and balsamic glaze (v, gf)
Crunchy French Toast Monte Cristo
corn flake-crusted french toast sandwich with mozzarella, ham, and fig jam. Topped with fresh raspberry compote.
Crab Cakes Eggs Benedict
served on freshly baked cheddar biscuits with cajun hollandaise and rosemary skillet potatoes (gf)
Breakfast Charcuterie Board
a build-your-own bagel sandwich platter with assorted proteins, veggies, and spreads. Served with toasted bagels, scrambled eggs, and a fruit platter.
Shakshuka
with avocado, feta, and fresh mint, served with crunchy bread (v, gf)
Huevos Rancheros
crispy fried flour tortilla topped with refried beans, cheesy chorizo potatoes, fried egg, hatch chilli salsa, sliced avocado, jalapeño, coriander, pickled red onions, and spicy mayo drizzle.
Lunch
Grilled Chicken Mediterranean Bowl
Greek salad, lemon butter orzo, crispy baked chickpeas. Served over homemade hummus and pita and topped with homemade tzatziki (v, gf)
Sesame-Crusted Ahi Tuna Salad
chilled soba noodles and refreshing cucumber ribbon salad with ginger sesame vinaigrette, topped with crispy onions. seaweed salad, and local micro greens (gf)
BBQ Pulled Pork Sliders
coleslaw, hot pickles, on brioche buns, served with Sriracha dijon potato salad and elote corn ribs
Korean Bulgogi Tacos
spicy jalapeno lime slaw, kimchi, and avocado crema served on flour tortillas (gf)
Salmon Poke Bowl
brown rice, sliced avocado, mango salsa, edamame, shredded carrots, watermelon radish, and Sriracha mayo drizzle (v, gf)
Miso Kimchi Udon Carbonara
with pancetta, pecorino and egg yolk. Topped with scallions and dried nori ribbons (gf)
Dinner
Tuscan Salmon
served over creamy pasta with sundried tomatoes, mushrooms, bacon, and spinach
Korean Braised Short Ribs
served over caramelised sweet potato grits and Sichuan chilli crisp (gf)
Seared Scallops and Butternut Squash Risotto
topped with balsamic pearls, cucumber ribbons, and local micro greens (v, gf)
Miso Coconut Mussels
served over udon noodles and drizzled with sizzling homemade sesame chilli oil
Sous Vide Filet
caramelised leek potato puree and truffle asparagus. Topped with creamy passionfruit béarnaise (gf)
Seafood Boil
crab legs, shrimp, crawfish, kielbasa, corn, potatoes, and broccoli. Served with butter sauce and spicy remoulade dipping sauces.