EGGS LIGHT MEAT AND FISH SALADS SHAKSHUKA / $21 HOUSE MADE WHEAT FREE GRANOLA / $15 MEATS & FISH (200g meat/100g fish) Classic Caesar / $18 Wood oven baked eggs in spicy tomato sauce w yoghurt, honey, berry compote Pastrami / $24 + Smoked turkey or smoked salmon / $6 Corned beef / $24 SMOKEY / $21 SEASONAL FRUIT PLATE / $15 Smoked turkey leg / $24 Charred kipfler potato & salt cod / $10 / $18 Wood oven baked eggs on smokey baked beans w yoghurt, honey & grains w vinegary slaw, mustard, pickles, bagel crisps Puy lentil green bean, goat curd / $8 / $15 Vinegary slaw / $7 SLOW EGGS / $16 SMOKED RICOTTA BLINZE / $16 Smoked salmon / $24 w pastrami, kale and potato hash (Jewish crepes) w fruit compote Pickled white fish / $22 w potato salad, cream cheese, tomato, onion, bagel crisps REUBEN FRITTATA / $18 LATKES (POTATO PANCAKES) / $22 w bitter leaves w smoked trout rillette and salmon caviar SHARED MEAT AND FISH PLATTER / $70 SIDES Choose any 3 with house sides, breads and crisps Chopped liver (rustic Jewish pate) w bagel crisps / $12 ISRAELI PLATE / $16 Chopped egg salad w bagel crisps / $10 Kosher Dill Pickles (We pickle on-premise. Retail pickles available) Bowl of dill pickles / $6 Boiled eggs, chopped salad, hummus, labne – rye crisps A “kosher” dill pickle is not kosher according to Jewish dietary law, rather, it is a pickle made in the traditional manner of Jewish New York City pickle Reuben Sandwich (corned beef & sauerkraut made here) Bowl of crisps / $6 makers, with generous addition of garlic, pepper and dill to a natural salt Patricia Taylor, daughter of Arnold Reuben,describes her father making Piccalilli / $4 brine. Dill pickles have been served in new york city since at least 1889. the 1st reuben sandwich in 1914. A leading lady of Charlie Chaplin came into the restaurant and said, ‘Reuben, make me a sandwich, i’m so hungry i could eat a brick!.’ He cut BAGELS Chopped Liver Choose your bagel, choose your schmear / $9 two slices of rye and stacked one with corned beef, swiss cheese, topped with sauerkraut and lots of reuben’s russian dressing and another slice Chopped liver is a traditional Jewish dish, with its history in medieval Shmear = flavoured cream cheese SANDWICHES of bread. Annette said, ‘Reuben, this is the best sandwich I ever ate, you Germany. Chopped liver was originally made from goose liver. Eventually Our sandwiches are fully stacked w 200g of meat/100g fish ought to call it an Annette Seelos.’ Eastern European Jews began using chicken and beef liver; these recipes came BAGEL Plain, poppy, onion, sesame, salt & caraway (Served w house made crisps and pickles) He replied, ‘like hell I’ll call it a reuben special!’ with immigrants to Ellis Island in the late 1800s. East coast deli culture is closely tied to these early Jewish immigrants. Today, you can still order chopped SCHMEAR Bacon & scallion PASTRAMI ON RYE / $22/$36 (NY size) liver in any New York Jewish deli (any deli worth visiting, that is!). Roast garlic & herb House smoked pastrami, spicy brown mustard Cinnamon & raisin or Israeli chopped egg salad REUBEN / $22 NOSHES Corned beef, sauerkraut, swiss cheese, Russian dressing STROMBOLI / $19 Add: fresh tomato, smokey baked beans, hummus +$3 Rockefeller’s special rolled pizza DESSERTS smoked salmon, smoked turkey, chopped liver +$6 SMOKED TURKEY / $22 Meat lovers – cured meats w pepperonata and cheesy goodness Mums baked cheesecake / $9 Vege delight – wood fired vegetables w pepperonata & cheese Our champion baker Damo produces traditional boiled bagels 5 ways. w brie, leaves, cranberry mayo on grain Vanilla ice-cream float / $9 Retail available too. (Bagels arrive daily and served fresh) Warm boozy brownie w vanilla ice-cream / $10 SMOKED SALMON BAGEL / $21 THE ROCKEFELLER BURGER (w crisps and pickles) / $22 Knickerbocker glory – layered ice-cream sundae / $12 Char grilled beef patty stuffed w a disk of slow braised beef rib. w pickled onion, fresh tomato, cream cheese Rye gelato (made by gusto) / $6 Pastrami on Rye (Rockefeller pastrami smoked in-house) Cheddar, onion Jam & tomato chutney (20 min to cook ) Sussman Volk immigrated to NY in the late 1800s. A Romanian immigrant + Whisky (Don Maclean) / $13 CHEESE DREAM / $17 + Coffee (Don Corleone) / $9 friend gave the recipe for pastrami to Volk, who began to serve it to his customers HAWT DAWG (w crisps and pickles) / $17 in his butcher shop. In 1888,. Volk opened a delicatessen at 88 Delancey St., Fontina, cheddar, mozzarella and piccalilli where he served his pastrami on rye bread. Smoked beef Vienna sausage on pretzel bun w char grilled corn The pastrami on Rye is a symbol of the classic New York Jewish Deli, which FOR JUNIOR / $12 relish and mustard consists simply of sliced pastrami, rye bread, and spicy brown mustard. Smoked turkey and cheddar (usually accompanied by a kosher dill pickle)