Saturday & Sunday 10.00 – 16.00
| Brunch | |
|---|---|
|
EGGS BENEDICT Poached eggs with wilted spinach, bacon or smoked salmon served on a toasted muffin and topped with hollandaise sauce |
10.00 |
|
PRESS SIGNATURE Toasted soda farls with crushed avocado and chorizo topped with two poached eggs (option to substitute chorizo for smoked salmon) |
10.00 |
|
PRESS BREAKFAST Two sausages, two bacon, black pudding and grilled cherry tomatoes, topped with a fried egg and served on a slice of white sourdough toast with homemade chilli jam on the side |
10.50 |
|
CRISPY BELGIAN WAFFLE Two poached eggs and two bacon topped with sliced avocado and drizzled with maple syrup on a crispy belgian waffle (also available without bacon) |
10.00 |
|
POACHED EGG SALAD ON TOAST Feta, chilli, pomegranate, mint and rocket salad drizzled with balsamic, served on toasted granary sourdough with two poached eggs topped with dukkah (Middle-Eastern mix of spice, nuts and herbs) |
9.00 |
|
BANANA BREAD FRENCH TOAST Two slices of homemade banana bread french toast served with fruit compote or bacon with maple syrup and crème fraîche |
9.50 |
|
HOMEMADE PULLED PORK FLAT BREAD Flatbread with marinara sauce, topped with BBQ pulled pork, caramelised red onion, goat’s cheese and rocket |
10.00 |
|
HOMEMADE VEGETARIAN FLAT BREAD Flatbread with marinara sauce, topped with caramelised red onion, figs, goat’s cheese and rocket, finished with a drizzle of balsamic reduction |
10.00 |
|
HOMEMADE CRUNCHY GRANOLA Served with delicious winter berry compote and natural yoghurt |
7.00 |
|
TOASTED COCONUT OR BANANA BREAD Two slices of coconut or banana bread served with butter and jam |
5.00 |
|
HOMEMADE SCONES Heated scone served with butter, jam and fresh cream |
2.50 |
|
PRESS KIDS Mini portion of scrambled eggs and sausages served with toasted soldiers |
6.00 |