Our croissants take three days to make, in the traditional French style. They are buttery, soft inside and a slight crunch on the outside. The French and the Europeans often just dip them in their espresso and eat them like that. Aussies usually prefer with a jam or a vegemite, and we oblige.
Savoury Breakfast Danish – Prosciutto and poached potato baked in glorious gorgonzola and mozarella cheese
The truffle butter is the hero here, with a lovely fresh baguette the host to show it off. There’s a lot of baguette yes, but only because you will want more truffle butter, which we will be happy to give. … Read More
French toastie with roast pumpkin, maple syrup, bechamel with gorgonzola & sage, fried onion, cheese trio and a soft yolk fried egg (v)
