Croissant & preserves of your choice
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 … Read More
Free-range eggs your way
Two free-range eggs cooked the way you like them on some buttered toast and with a half tomato. Sunny side up, poached or scrambled.
Oven Baked Muesli, fresh fruit, yoghurt
Aussie oats, vine fruits, roasted almonds, pecans, pepita seeds, crispy shredded coconut with Greek yoghurt, three fresh fruits and a drizzle of bush honey. Served with a small milk side.