Menu Weekdays 8:30am - 2:00pm Weekends 8:00am - 2:00pm
Coolamunda marinated organic olives — caramelized balsamic vinegar, Leavain sourdough, 12 extra virgin olive oil Macadamia and pecan house granola — vanilla camel milk panna cotta, coconut yoghurt, figs, 18 berries Poached free range eggs — sourdough toast, Moroccan spiced tomato relish, watercress 13
Classic breakfast — Adam’s smoked bacon, poached free range eggs, Moroccan spiced tomato 19 relish, watercress, sourdough toast
Mushroom nasi goreng — fritters, house pickles, kimchi, kitchen garden sambal, saffron tempura 24 battered broccolini, crispy shallots, fried egg
House made pie of the day — served with kitchen garden greens (available until sold out) 20
Buffalo mozzarella Caprese salad — heritage tomatoes, flaky pastry, Coolamunda smoked olives, 26 olive tapenade, balsamic, basil, shaved and roast fennel
Twice baked pumpkin, herb and cheese soufflé — heritage carrot, Persian camel feta, pecans, 26 seeded mustard and lemon vinaigrette
Warm Buddha bowl — wild rice, bread fruit, pickled pumpkin, brassica, peanut sauce, tempeh, 28 Little Acre mushroom and curried eggplant
Gardeners breakfast — Adam’s bacon steak, kransky sausage, grilled haloumi, poached eggs, 29 heritage tomatoes, baked beans, mushrooms, sourdough toast, garden greens, relish
Braised lamb — Baba ghanoush, mandi couscous, blistered tomatoes, zucchini, saffron aioli, 34 dukkah
Tasmanian Atlantic salmon — crushed potatoes with herbs and horseradish, parsnip, blistered 36 tomato, sage and caper butter sauce Shared grazing board — pastured pork and pistachio terrine, Adam’s spicy csabai sausage, 55 organic olives, house pickles, tomato salad, Maffra farmhouse cheddar, Woombye brie, Charltons Choice buffalo milk blue, quince paste, roast pecans, sourdough baguette
Australian Cheese board — Maffra farmhouse cheddar, Woombye brie, Charltons Choice 35 buffalo milk blue, quince paste, roast pecans, lavosh
Fries — rosemary salt, house made aioli 8 See our pastry cabinet for sweet delights
It is a QLD Government requirement that EVERY GUEST is registered including dependents such as children/infants.
You simply need to hold your camera over the QR code and click on the website link (which will pop up) and you will be taken directly to the QLD government app. If you can not scan you can enter the code 076919 manually to check in.
ONE BILL PER TABLE. 15% surcharge applicable on public holidays.
Please advise our staff of any dietary requirements. Whilst every effort is made to accommodate dietary requirements, all food is prepared in a commercial kitchen where there is a chance of cross contamination.
coffee — allpress Espresso, Piccolo, Macchiato 4 Cappuccino, Flat White, Long Black, Latte 4.5/6 Mocha 5 Affogato 10 Soy, Macadamia, Almond, Oat, Lactose, Extra shot, Decaf, Marshmallow 0.5
tea — tielka fairtrade organic loose-leaf tea collection Earl Royale Black Tea Peppermint Leaf 5.5 English Breakfast Black Tea Lemon Ginger Jade Mist Green Tea Chai South Cloud Rose Moscato Green Tea
hot drinks Chai Latte 4.5/6
Hot Chocolate served with handmade marshmallow 6.5 Turmeric Ginger Latte made on macadamia milk 6
cold drinks Iced Chocolate, Coffee, Mocha 7.5 Made with vanilla ice-cream Milkshake – Strawberry, Chocolate, Caramel, Vanilla 7.5/4.5 All syrups are made in house Cold Brew – 16 Hour Slow Brew Allpress Coffee 6.5 House Made Lemon, Lime & Bitters 4.5 Pineapple Presse 6.5 cold pressed pineapple, lemon & apple juice, cayenne pepper, lemon balm & soda
hrvst st cold pressed juice Original Orange Juice 7 Cloudy Apple Juice 7
Super Green Juice (pear, cucumber, celery, kale, spinach, lemon, spirulina) 8.5
Ruby Tuesday Juice (watermelon, apple, pear, lime, rhubarb) 8.5
somersault soda slow brewed & organic 6.5 Pink Grapefruit & Ginger Raspberry Vanilla Ginger Beer Limeonade (Pine Lime)
probiotic kitchen kombucha small batch & organic 8.5 Ginger Lemon Myrtle spring water Mt Warning Sparkling 750ml 8 Mt Warning Still 750ml 8
ONE BILL PER TABLE. 15% surcharge applicable on public holidays.
Please advise our staff of any dietary requirements. Whilst every effort is made to accommodate dietary requirements, all food is prepared in a commercial kitchen where there is a chance of cross contamination.