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 – baked mushroom with a hint of truffle, feta with thyme
French toastie with roast pumpkin, maple syrup, bechamel with gorgonzola & sage, fried onion, cheese trio and a soft yolk fried egg (v)
French toasty filled with a trio of mushrooms grilled in truffle oil, a mornay of three cheeses, bechamel sauce & Dijon mustard. A mushroom twist on a classic French breakfast toasted sandwich.
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.
