House baked seeded bread, Baked and smoked ham by The German Butcher, Smoked cheddar, butter pickles and mustard
Salad's change daily
Eggplant braised in a soy-enriched dashi, crumbed in Japanese panko and fried. Served in a milk bun with shaved cabbage and red miso aioli
Bangladeshi style curried vegetable encased in flakey pastry, finished with sesame seeds.
Beef and Pork, coarsely ground with tarragon and vegetables, wrapped in rough puff
House baked Sourdough bread, roast free range chicken bread, thyme aioli, fresh avocado and rocket
An organic, free-range egg quiche filled with sautéed leek and goats cheese.
The classic quiche, made with free-range eggs and maple-smoked bacon from the German Butcher with buttery shortcrust pastry.
Mushroom and Fine Herb Quiche made with free-range eggs with buttery shortcrust pastry.
Paroo premium wild game Kangaroo sourced from an area known for its mostly untouched land and abundance of native vegetation. We cook the Kangaroo with Bush Tomato, Juniper berry and Mountain Pepper
Repeatedly named Sydney’s best pie, we take our famous pie pastry, fill it with organic, free-range lamb shank that has been braised overnight with red wine jus and herbs.
Our Pepe Saya croissant toasted with a slice of double smoked ham, fresh provolone cheese and smokey tomato relish.
Free range chicken thigh and breast, braised with potato, carrot and ginger. encased in our rough puff, topped with Japanese bread crumb. We suggest eating with a big dollop of Japanese mayo and pickles
Break slider, choose either
Bacon and egg with smokey bbq sauce on a milk bun
Halloumi cheese with egg, avocado and pesto on a milk bun
Deep-fried chicken is sooo 2016.
2017 is about succulent marinated pieces of chicken in a sauce you can't get enough of. Like this Phillipines style adobo chicken burger in a squid ink bao.
Australian grain-fed beef brisket and local ale (The Rocks Brewery) encased in hand-made puff-pastry.