Food Menu

BRUNCH 8AM – 3PM

  • Toasted Red Beard sourdough, Myrtleford butter, B & B jam or vegemite
  • House-made crumpets, butter, Des O’Toole’s yellow box honey or jam
  • Steamed oats, caramelized buckwheat, strawberries, rhubarb & Jonsey’s milk
  • Avocado on toast, Holy Goat‘s curd, beet relish, Kyneton lemon oil, lemon
  • Pain Perdu, spiced pear & blueberries, Agave syrup, cinnamon labne, pistachios
  • Potato hash brown, roast field mushroom, tahina cream, spinach, dukkah
  • Baked beans, tomato, Istra ham

DINNER, BAR MENU 6PM – 10PM

  • Warm sea salt focaccia, Styrian pumpkin oil, pistachio dukkah
  • Mixed Mt Zero olives, roasted Jerusalem artichokes, savory, lemon oil
  • Organic leaf salad, pear, sprouted walnuts, truffled honey dressing
  • Saganaki Greek cheese, pickled carrots & rocket
  • Gratin of leek, gruyere & potato, chives, Holy Goat curd, horseradish
  • Organic broccolini & roast pumpkin, chilli, dried kale & black sesame
  • Warialda air-dried beef, smoked tomato, toasted seeds, buffalo mozzarella
  • Vadouvan spiced free-range chook, eggplant, spinach, pomegranate
  • Pan-fried potato gnocchi, wild shot rabbit ragu, lemon oil, chives, pecorino
  • Roast free-range pork, black pudding, celeriac & apple, Brussels sprouts
  • Spiced venison, pumpkin, date & parsley salad, parsnip & vanilla, tamarind
  • Crisp free-range duck, heirloom carrots, spring onion, witlof, orange & cinnamon

This site is supported by: Hamburgers Syndney and Hamburger History.