ON TOAST

• House spreads: Berry jam, almond, sunflower seed butter (v) on sourdough (df) or gluten free (gf) toast 5.5
• Smashed avocado, lemon, soy pumpkin seeds, chilli, sprouts, on sourdough toast (pb) 8.5 – add poached egg:(V) 10-
• Eggs: poached, scrambled or fried on toasted sourdough (df) or GF bread 6.5

PLATES

• Fried jalapeño cornbread, fried egg, avocado, chipotle mayonnaise, green chilli, coriander, lime (v) 10- add chorizo  12.5
• Quinoa, edamame, buckwheat grain bowl, broccoli, pickled daikon, avocado, toasted chickpeas, mung beans, sesame soy (pb) 14-
• Hot-smoked salmon and scrambled eggs, toasted sourdough 10.5
• Chorizo and potato hash, spinach, poached eggs, tomato fresca, saffron-buttermilk dressing (gf) 12.5
• Baked eggs, spiced tomato, pepper and chickpea ragu, rose harissa, greek yoghurt, flatbread, parsley (v) 10 – add merguez – 12.5
• The fry: 2 eggs, thick cut bacon, pork sausage, slow roast tomatoes, roasted mushrooms, toast 12.5
• Veggie Fry: 2 egges, slow roast tomatoes, roasted mushrooms, grilled London “halloumi” smashed avocado, toast (v) 12.5

SIDES

• Sides Thyme roasted field mushrooms (pb ,gf) 3.5
• Slow roasted tomatoes (pb, gf) 3.5
• Smashed avocado, chilli, lemon (pb, gf) 4.5
• Pork sausage (gf, df) 4.5
• Thick cut bacon (df, gf) 4-
• Hot-smoked salmon (df, gf) 5-
• Grilled chorizo (gf) 5-
• Grilled London “halloumi” (v, gf) 5-