BEVERAGES. Red Cappuccino 4.5 Red Latté 4.5

Transcription

1

2 BEVERAGES Axil Coffee Short Black 3.5 Long Black 4 Double Espresso 4 Short Macchiato 3.5 Weylandt s Deconstructed Long Macchiato 4 Cappuccino 4/4.5 Flat White 4/4.5 Latté 4/4.5 Hot Chocolate 4.5 Mocha 4.5 Red Espresso Red Cappuccino 4.5 Red Latté 4.5 Calmer Sutra English breakfast 4.5 Earl Grey 4.5 Green 4.5 Jasmine Green 4.5 Peppermint 4.5 Chamomile 4.5 Lemongrass and Ginger 4.5 Black Velvet (licorice root, star anise, peppermint & orange) 4.5 Chai Latté or Tea 4.5 Spiced Cacao 5 Ginger Pear and Lime Tonic 5 African Tea Rooibos 4.5 Extra s: Soy Milk, Almond Milk, Extra Shot 0.5

3 The Kitchen s Iced Coffee 6 Iced Latté 5 Iced Chocolate 6 Iced Mocha 6 Freshly-Pressed Orange Juice Green juice 7 Strange Love Ginger Beer 6 Lemon Squash 6 Bitter Grapefruit 6 Blood Orange & Chilli 6 Sparkling Mineral Water 6 Bottle Green Spritzer 5 Elderflower Coca-Cola Coke 4 Coke Zero 4 ALCOHOLIC BEVERAGES 2014 Maison Chardonnay, Franschhoek, South Africa 11/ Maison Chenin Blanc, Franschhoek, South Africa 11/ Maison Shiraz, Franschhoek, South Africa 15/ Lana Prosecco, King Valley, Victoria 10/ Seresin Sauvignon Blanc, Marlborough, New Zealand 13/50 Mountain Goat Beers & Cider Hightail Ale 9 Steam Ale 9 Pale Ale 9 Batlow Cloudy Cider 9

4 ALL DAY MENU Served Until 3.00pm The Bread Palette 7 Sourdough / Quinoa & Soya, St David Cultured Butter Choice of House Made Preserve / Honey / Peanut Butter / Vegemite Fruit Toast / Buckwheat & Chia Gluten Free Bread Add 1 Eggs on Toast 10 Poached or Scrambled, St David Cultured Butter (V) GF add 3 Strawberry Smoothie Bowl 15 House Made Muesli, St David Dairy Vanilla Yoghurt, Milk, Seasonal Fruit, Assorted Seeds And Nuts (V) Avo on Toast 18 Smashed Avocado, Grana Padano Cheese, Rocket, Kale Pesto, Toasted Sourdough (V) GF add 3 Poached Egg add 3 Porridge 15 Chia, Quinoa Porridge with Seasonal Fruit, Coconut Milk, Puffed Spelt, Mixed Nuts Farm Breakfast 24 Boerewors Sausage, Roast Mushrooms, Bacon, Poached Eggs, Thyme Roasted Tomato, Sourdough Toast Corn & Quinoa Fritters 17 Poached Eggs, Crispy Kale, oak smoked black salt, Coriander Sauce (V) Spiced Dhal 15 Lentils, Yoghurt, Poached Eggs, Naan Bread (V) Baked Eggs 18 Spicy Chorizo Ragu, Crispy Polenta, Goat s Feta, Sourdough toast GF add 3 Buddha Bowl 16 Brown & Black Rice, Red Quinoa, Pearl Barley, Roasted butternut Pumpkin, Charred Cauliflower, Roasted Mushroom, Smashed Avo, Poached Egg, Carrot & Ginger Dressing (V) Hot Smoked Trout add 6 Crispy Chicken add 4 While We Aim To Please, Unfortunately We Are Unable To Accommodate Menu Changes & No Split Bills During Busy Periods. Please Let Staff Know Of Any Allergies The Kitchen Uses Only Free Range BURD EGGS And Where Possible Sources Sustainable Produce

5 ALL DAY MENU Served Until 3.00pm Weylandts Mac & Cheese 15 Red Wine Braised Beef Cheek add 5 Smoked Trout Ramen 18 Hokkien Noodles, Bok Choy, Spring Onion, Pickled Oyster Mushrooms, Chilli, Poached Egg Soft Shell Crab Burger 21 Crispy soft Shell Crab, Spicy Aioli, Asian Slaw, Toasted Brioche Bun Chips & Aioli add 4 Coconut Chickpea Curry 17 Chickpeas, Coconut, Aubergine, Pilaf Rice, Cucumber and Mint Raita, Papadums (V) (GF) Lamb Shank (Osso Bucco Style) 24 Braised In A Rich Tomato Stew, Mash Potato, Gremolata The Ultimate Weylandts Burger 17 Wagyu Beef Patty, Tomato, Lettuce, Old School Pickles, Cheddar Cheese, Kitchen s Secret Sauce Chips & Aioli add 4 Bacon add 5 GF add 3 Tempura Fish Tacos 19 Cabbage Salad, Baha Sauce, Chipotle Salsa Triple-Cooked Chunky Chips with Aioli 8 Seasonal Side Salad 6 Extras: St David Cultured Butter / Toast 1 Extra Poached Egg / Gluten Free Bread / Relish 3 Mushrooms/Baked Tomato 4 Kaiserfleisch Thick Cut Bacon / Smashed Avocado / Goat s Feta 5 Hot Smoked Trout / Boerewors Sausage 6 While we aim to please, unfortunately we are unable to accommodate menu changes & split bills during busy periods. Please let staff know of any allergies The Kitchen uses only Free Range BURD EGGS and where possible sources sustainable produce