Takeout Menu
V = Vegetarian VG= Vegan
ENGLISH BREAKFAST
Two eggs any style with bacon and sausage on sourdough toast, accompanied with seasoned roasted potatoes, roasted tomato and house-baked beans.
GLUTEN-FREE TOASTS
SIDE OF FRESH FRUITS
FJORD SANDWICH
Gravlax salmon, avocado, pickled crispy shallots, with cream cheese spread on sourdough toast.
GLUTEN-FREE TOASTS
ADD A SIDE OF ROASTED POTATOES OR SALAD
PULLED PORK SANDWICH
BBQ confit pulled pork, melted cheddar, pickle, and coleslaw served on a brioche bun.
YOUR CHOICE OF SIDE OF ROASTED POTATOES OR SALAD
KEFTA
Moroccan meatballs and two poached eggs on a bed of house-made tomato sauce and olives. With a side of sourdough bread.
ADD BACON or SAUSAGE
MASCARPONE HOT CAKE*
Hotcake topped with berry mascarpone, seasonal fresh berries and mixed seeds, served with maple syrup.
*Allow 20 minutes to be baked.
17
7
18
4
15
18
3
14
AVOCADO TOAST (V)
Smashed avocado on sourdough toast, feta, pickled cabbage and roasted tomato, topped with a fried egg.
GLUTEN-FREE TOASTS
EXTRA EGG
PALATE BURGER
Beef patty, fried egg, sautéed local mushrooms, caramelized onion, roasted tomato, alfalfa sprouts, cheddar and emmental cheese, house sauce on a homemade bun.
YOUR CHOICE OF SIDE OF ROASTED POTATOES OR SALAD
GRILLED CHICKEN SALAD
Grilled chicken breast served on a bed of mixed greens, quinoa, roasted pumpkin, broccolini, cherry tomatoes and cucumber, topped with pomegranate vinaigrette.
ADD AVOCADO
MUSHROOM TRUFFLE (VG)
Sautéed organic Ponderosa mushrooms, truffle hummus, fine herbs and mixed greens on sourdough toast.
ADD FRIED EGG
FRUIT CRUNCH BOWL
Fresh berries, almond granola, topped with dark chocolate sprinkles, ginger crumb and meringue on roasted plum and pear puree, and Greek yogurt.
16
3
18
16
3
15
3
14
SIDES
SOURDOUGH TOAST
with jam and butter
add eggs
FRESH FRUITS
ROASTED POTATOES
HALF AVOCADO
ORGANIC MUSHROOMS
4
10
7
4
3
3
FREE RANGE EGG
BACON
SAUSAGE
BBQ PULLED PORK
GRAVLAX SALMON
GRILLED CHICKEN
3
4
4
4
5
5
