Description
Savoury Breakfast Danish – roasted tomato, olive tapenade, caramelised onion, goats cheese and basil
$9.40
Savoury Breakfast Danish – roasted tomato, olive tapenade, caramelised onion, goats cheese and basil
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.
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.
Savoury Breakfast Danish – Prosciutto and poached potato baked in glorious gorgonzola and mozarella cheese
Savoury Breakfast Danish – baked mushroom with a hint of truffle, feta with thyme
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.
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.
Savoury Breakfast Danish – Prosciutto and poached potato baked in glorious gorgonzola and mozarella cheese
Savoury Breakfast Danish – baked mushroom with a hint of truffle, feta with thyme
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.
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