Description
Savoury Breakfast Danish – baked mushroom with a hint of truffle, feta with thyme
$9.90
Savoury Breakfast Danish – baked mushroom with a hint of truffle, feta with thyme
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
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.
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.
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 sliced leg ham with a mornay of three cheeses, bechamel sauce & Dijon mustard. Add on option to make it a Croque Madame with a fried egg. An everyday French classic.
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
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.
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.
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 sliced leg ham with a mornay of three cheeses, bechamel sauce & Dijon mustard. Add on option to make it a Croque Madame with a fried egg. An everyday French classic.
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
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.
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.