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
French toastie with roast pumpkin, maple syrup, bechamel with gorgonzola & sage, fried onion, cheese trio and a soft yolk fried egg (v)
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.
