Brioche bun, souffle egg patty, sharp cheddar cheese, bacon and Sriracha-mayo.

Pork belly (slow-cooked for four hours), pickles, serrano peppers, aioli, herbs, on 2 mini baguettes. Served with a small side of dirty potatoes.

A mashed chickpea salad sandwich with chopped pickled carrots & celery, layered on a bed of leafy greens, topped with marinated cucumbers, tomatoes and red onions, served on vegan brioche toast. Vegan. Vegetarian.

Smokey jackfruit, house-made pickle, purple cabbage slaw, melted vegan mozzarella and cilantro. Vegan. Vegetarian.

The ultimate grilled cheese served with fontina and cheddar cheese, tomatoes, 2 bacon slices, and avocado spread, topped with Sriracha mayo and served on thick brioche toast.

Lean ground turkey, sweet and tangy tomato compote, goat cheese and baby arugula.

2 eggs, 2 bacon, twice cooked fingerling potatoes, served with sourdough garlic toast.

House-made avocado spread smashed with feta cheese, cilantro, Serrano peppers and lime, served on top of sourdough garlic toast with watermelon radish and pickled onions. Vegetarian.

Crimini mushroom, fontina cheese sauce, served on sourdough garlic toast, topped with a soft poached egg and parsley and tossed in sherry vinegar.

Skirt steak, sunny side up egg on thick garlic toast, topped with salsa verde and serve with arugula and lemon vin.

3 thick slices of brioche soaked in our french toast batter topped with powdered sugar, cinnamon, house-made whip cream, fresh berries, mint and lemon zest. Vegetarian. Accompanied by 100% Maple Syrup

House cured and hand sliced salmon. Grilled toast, dill cream cheese, watermelon radish, pickled red onions and candied mustard seeds.

Our homemade kimchi sauteed with rice, tossed with sesame oil, and garnished with seaweed. Vegetarian.

Herb pesto, homemade furikake, assorted pickles and garlic chips. Vegetarian. Gluten free.

Acai topped with organic sprouted seed granola, bananas, coconut and honey. Vegetarian.

Black chia seed and coconut milk pudding covered with toasted coconut, chocolate shavings, seasonal fruits and mint. Vegan. Vegetarian.

Petite mixed of European lettuce, sliced tomato, carrot, Persian cucumbers, feta cheese and lemon vinaigrette. Vegan. Vegetarian.

Petite mixed of European lettuce, sliced tomato, carrot, Persian cucumbers and lemon vinaigrette. Vegan. Vegetarian.

Served with sliced red beets, red onions, baby tomatoes, shaved grana padano cheese, kissed with red wine vinaigrette. Vegan. Vegetarian.

Served with sliced red beets, red onions, baby tomatoes kissed with red wine vinaigrette. Vegan. Vegetarian.

Twice cooked cauliflower topped with lemon essence and seasoned breadcrumbs. Vegan. Vegetarian.

Fingerling potatoes, twice cooked and tossed with Parmesan cheese, chili flakes and herbs. Vegetarian. Gluten free.

Try our dirty potatoes topped with: fried kimchi or BBQ jackfruit, or bacon.

4 corn tortillas, sharp cheddar, topped with 2 fried eggs, cilantro, smothered in a spicy tomato sauce.

Tuesday only.

Fontina or cheddar.

A traditional double shot.

Espresso and milk.

Espresso and just a little more milk.

Espresso and smooth, light foam

Espresso with milk and topped with coca powder.

Double shot with steamed milk.

Double shot, steamed milk and chocolate ganache.

A damn fine cup of coffee.

Single serving of todays selection of single origin coffee beans.

Serving for 2 of today's selection of single origin coffee beans.

Cold brewed for 24 hours.

Cold brewed coffee on draft with nitrous. Thick, rich and creamy.

Espresso and milk over ice.

Turmeric and ginger tea mixed with almond milk.

Chai tea and steamed milk.

Matcha tea, steamed milk. It's delicious.

Coffee blended with grass-fed butter, coconut oil, and cinnamon.

Nitro cold brew with a scoop of ice cream.

A scoop of ice cream topped with a double shot of espresso.

Quad shot of espresso, half and half, honey and ice.

Classic. 4 shots of espresso mixed with milk and a scoop of ice cream.

Sweet chai Latte topped with cinnamon

Green tea latte sweetened with simple syrup