Breakfast Winter Menu
(from 7)

(GF): gluten free (V): vegetarian
15% on public holidays is applied to pay staff services
Menu may be affected by seasonal variances

Eggs on Toast (v)
Turkish Pide, Poached, fried or scrambled. 11

Ginger & Walnut Slice (gf)
Espresso butter, maple syrup, gluten free-not guilt free. 9

Avocado on Toast (v)                                                                                                                                                                                                                                         Turkish Pide, goats curd, beetroot and pickled onion salsa 16

Vegan Nourish Bowl (gf)(v)                                                                                                                                                                                                                             Smoked tomato pesto, honey roasted heirloom carrot, confit beets, Tuscan Kale, macadamias, grilled zucchini, green lentils 17                                                                     Add Poached egg 3.0  Add Avocado 5.0

Farinata and Fungi (gf)
Chickpea pancake, Italian sausage, roasted mushroom & crispy potato, fried egg with rocket & Parmesan. 18

Crab & Eggs
Blue swimmer crab, scrambled eggs with dill cream, toasted brioche, fried capers, pickled onions 22

Smoked tomato Napoli, toasted ciabatta, charred polenta, cheesy sauce 17

Italian breaky doughnuts, caramel sauce, vanilla ice cream, toasted macadamias and grilled banana 19

Bacon, tomato, toast, eggs (your way). 18

Da Benedict (gf)
Butcher’s ham, poached eggs, potato thyme rosti, dill hollandaise. 19
Hay smoked salmon, poached eggs, potato thyme rosti, dill hollandaise. 23
Roasted mushroom, poached eggs, potato thyme rosti, dill hollandaise. 19 (v)

Rhubarb Crumble (v)(gf)
Slow cooked rhubarb, apple, walnuts, salted caramel gelato, gingernut crumb. 17

Beef Cheek Pepper Stew
Slow cooked beef cheek, Parmesan mash, gremolata, fried egg. 18

Piece of Bacon 3 – Add an Egg 3 – Grilled Tomato 3 – Spinach 3
Potato & Thyme Rosti 6
Hay Smoked Salmon  12
Mushroom 5 – Haloumi 5 – Pork and fennel sausage 5
½ Avocado 5
House Jam – Aioli – Chilli Jam .60
House Hollandaise 2.60
Swap toast for Gluten Free Toast 2
Ciabatta or Sourdough Toast 4.50

Tim Adam’s Specialty Coffee

Black (long or short) 3.9

Tulip single shot/ 4.40

Bowl double ristretto/4.90

Mug double shot/ 5.40

Hot Chocolate/ 4.60

Mocha / 5

Chai Latte/ 4.60

Dirty Chai/ 5.60

Babycino/ 1


Cold Drip Coffee

Brewed with cold water for 12-24 hours

On the rocks, slice of citrus/ 5.50

with milk & simple syrup/ 6


Almond milk/ 1

Lactose free milk/ .80

Bonsoy/ 1

Coconut Milk/ 1

Decaf/ 1

Extra shot/ 1


Organic Teas/ 4.5

English Breakfast


Supreme Earl Grey

Honeydew Green

Malabar Chai


Lemongrass & Ginger

Whole Blend Smoothie

On the Greens/ 8.5

Spinach, kale, apple, lemon, cucumber, pepitas, banana & coconut water

Banana Bender

Banana, honey, date, coconut, cinnamon

Summer Lovin

Pineapple, raspberry, blueberry, mango banana, chia seeds & coconut water


Iced Drinks/ 7.90

Iced Coffee

Iced Chocolate

Iced Mocha

with chantilly cream


Milkshake/ Thickshake/ 7.90/ 9.90







Virgin Mary

Tomato, Worcestershire, habanero Tabasco, lemon, seasoning/ 7.9

Bloody Mary with vodka loving from 10am/ 15


Old fashioned lemonade/ 6.90


Juice/ 6.5







Soft Drink/ 5.2


Diet Coke

Coke Zero


Ginger Beer/ 6


San Pellegrino/ 6

Chinotto (Bitter orange)

Aranciata (Blood orange)

Limonata (Lemon)

Melograno e Arancia (Pomegranate)

Clemetina (Mandarin)