FOR THE VEGETARIANS

Svamptoast // 375 Swedish style fermented mushrooms on toast cooked in Parmesan cream, shallots, chives and chilli. Served with baked beans.

Greek Pancake // 365 Swiss Birchermuesli Poppy seed and lemon Complet // 265 rind pancake served with Soaked overnight in fresh manuka honey/maple apple juice this dish is syrup and whipped made with oats, muesli, cream. chocolate, apple, banana and hazelnut. The common perception is that pancakes are an IGR ATI MM ON American classic but I SWITZERLAND researchers have found ARRIVAL pancakes in human remains dating back Would you believe it! This 5,300 years. In ancient recipe was developed Greece and Rome, around 1900 by Swiss pancakes were made physician Maximilian from wheat flour, olive oil, Bircher-Benner for honey, and curdled milk. patients in his hospital. It is now a standard break- fast dish, and also in Switzerland it is popular supper dish called Birchermüesli complet.

ALL DAY BREAKFAST 01 Spanish Queso Fresco – a variation // 355 Literally meaning white cheese in Spanish, Queso fresco can refer to many different kind of cheeses whose only common trait is their white colour.

NON -VEGETARIAN Served with colocasia chips, chipotle butter, baked beans. +Chicken sausage // 75 | +Roesti // 55

Senfeier, also known as eier in senfsoße, is a classic German comfort food. Soft poached eggs served on your sourdough/brioche, topped with hollandaise mustard sauce. Choice of filling: Chicken and chilli ham // 395 Wilted spinach, mushroom and feta // 385 Tomato, olive and ricotta // 385

Basque Eggs Piperade // 375 Soft scrambled eggs served on a bed of onion, tomato and bell pepper relish with sourdough/brioche.

Piperade is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag (red, green and white).

ALL DAY BREAKFAST 02 Sicilian Devilled Eggs // 380 Italian devilled eggs served with saffron and a sun-dried tomato pesto topped with chilli and toasted peanuts.

Although not prepared the same way today, the roots of modern-day devilled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned ROME with spicy sauces and then typically ARRIVAL served at the beginning of a meal—as a first course known as gustatio—for wealthy patricians.

French Omelette // 370 The classic with a choice of 3 fillings: Tomato, onion, chilli, mushroom, coriander, mozzarella. Extra filling // 20

Unlike what the name suggests, the GR ATION MI classic ‘French’ omelette originated in a IM SPAIN small southern Spanish town called ARRIVAL Cadiz in the south of Spain. During the French invasion of France in the early 1800s, faced with a scarcity of potatoes, the Cadiz people began to cook eggs without potatoes and called them ‘French’ omelette.

ALL DAY BREAKFAST 03 SALADS +Chicken // 75 | +Bacon // 65

Salata Orientala // 365 A variation of the simple Romanian potato salad consisting of new baby potatoes, Waypoint seasoning, grilled onion, kewpie, chives, green chillies, celery, soft boiled egg, Dijon vinaigrette.

Panzanella // 350 Sourdough, green oak, parmesan, torched cherry tomato, sliced onion, cucumber, basil, garlic oil, plum and chilli vinaigrette.

A Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar.

Compressed Watermelon Salad // 365 Why compress Queso fresco, watermelon, watermelon? green leaf, caramelised Because the technique pear, feta, walnut, mint, concentrates and pomegranate and intensifies the flavour watermelon lemongrass and colour! vinaigrette.

SALADS // SMALL BITES 04 Bulgarian Shopska // 305 Tomato, cucumber, onion, green bell pepper, parsley, cubed cheese, sesame oil ginger, lemon, honey dressing. +Blue cheese dressing // 75

Though the salad's name comes from 55• 19 • the westernmost Bulgarian region called Shopluk, in fact, it was invented around BULGARIA 1955 in its easternmost region. The salad • 5 appeared at the Black Sea coast in a • 19 5 resort near Varna called Druzhba.

SMALL BITES

Baked Beans on Brioche // 125 Waypoint Garlic Bread with black garlic butter // 95 Wedges with choice of Dip // 125 Black Garlic Aioli / Peri Peri Emulsion / Garlic Sauce / Chipotle Emulsion / Chili Jam Emulsion Extra Dip // 25 Colocasia Chips with Chipotle Butter // 65

SALADS // SMALL BITES 05 APPETIZERS

Paprikash Smoked paprika, bell peppers and tomato in a rich cream sauce with your choice of chicken or mushroom. Mushroom // 355 | Chicken // 375

I VA L Paprikash is one of the few dishes R R in the world that takes its name A 26 09 from a spice––in this case, the spice 1500 Y R that became the backbone of H A U N G Hungarian cuisine.

Sweet Potato Beignet // 335 Light, airy French doughnuts filled with a sweet potato filling tossed in a Waypoint secret sauce.

Beignets were brought to New Orleans IMMIGRATION in the 18th century by French colonists, from “the old mother country”, as well as REPUBLIQUE by Acadians, and became a large part FRANCAISE of home-style Creole cooking.

Bitterballen // 425 Bite sized balls flavoured with herbs and spices made out of lamb mince served with an apricot barbeque emulsion.

One of the Netherland’s favourite snacks, legend says that Bitterballens originated in the 1900s as a way ARRIVAL housewives found to to create NETHERLANDS appetizers using meat leftovers

APPETIZERS 06 SANDWICHES Served with wedges and house made dips.

Spinach and corn, grilled cheese // 355 Cottage cheese, romesco, avocado, tomato and cucumber // 380 Mushroom croque monsier, béchamel and gruyère // 375 Vadouvan chicken, tea-infused pickled cabbage, crispy bacon // 395 Pulled pork, chipotle, apple slaw // 425 Pulled lamb, arugula, black garlic aioli, sliced cheese // 425

WRAPS

Potato panisse wrap, green chilli, coriander // 355 Choice of sauce : sweet chilli emulsion / sauce gribiche Chicken hummus wrap, lettuce, tomato, cucumber, feta // 375

SMOKED POT PIE Smoked and served wit an apple and carrot relish and a side of olives.

Choice of filling: French ratatouille and parmesan // 450 Italian red pumpkin and cream cheese // 450 German smoked chicken, feta and caramelised onion // 470 Greek slow cooked chilli lamb, thyme and peas // 525

The source of the word “pie” may be the magpie, a “bird known for collecting odds and ends in its nest.”

SANDWICHES // WRAPS 07 // SMOKED POT PIE