This weeks menu is loosely based on spring cleaning as spring is well and truly in the air. Over the winter I had noticed we’d hoarded a lot of dry goods in the pantry. Ingredients just screaming to be used in the best possible way. Not only that it’s what a business owner would call ‘Money sitting on the shelf’.
So this week dry goods offering include fried polenta with soft goats cheese, avocado, tomatoes and foraged scurvy grass flowers. These purple little blossoms have an intense, mustard, horseradish kick and high in vitamin C to keep your immune system cleansed and gums healthy.
In our healthy salad range we have a high protein salad with tuna, cannelini beans, shrimp and one of my favourite seaside vegetables sea aster. This green blade like grass is salty and has a slight garlic flavour, lightly blanched or sautéed it texture becomes succulent.
We also have a fibrous salad consisting of black rice, pecan nuts, poppy seeds, pickled red onion and a new foraged item, pepperwort broccoli. A tender miniature steam that is the spitting image of broccoli just on a much small scale and has a slightly fiery nutty after taste.
Lastly we have salsify, which is a root vegetable belonging to the dandelion family. This root vegetable is similar in appearance to a parsnip and has the flavour of oysters once cooked. This week we will be roasting the salsify and served drizzled in a cheese and ramsons dressing. Ramsons are another foraged green and typically found during the spring. This leafy green has the most amazing garlic after taste but without the lingering odour, no minty fresh gum required.
Spring is nature’s way of saying ‘Lets party’. So please come in and party responsibly with us everyday this week.
So this week dry goods offering include fried polenta with soft goats cheese, avocado, tomatoes and foraged scurvy grass flowers. These purple little blossoms have an intense, mustard, horseradish kick and high in vitamin C to keep your immune system cleansed and gums healthy.
In our healthy salad range we have a high protein salad with tuna, cannelini beans, shrimp and one of my favourite seaside vegetables sea aster. This green blade like grass is salty and has a slight garlic flavour, lightly blanched or sautéed it texture becomes succulent.
We also have a fibrous salad consisting of black rice, pecan nuts, poppy seeds, pickled red onion and a new foraged item, pepperwort broccoli. A tender miniature steam that is the spitting image of broccoli just on a much small scale and has a slightly fiery nutty after taste.
Lastly we have salsify, which is a root vegetable belonging to the dandelion family. This root vegetable is similar in appearance to a parsnip and has the flavour of oysters once cooked. This week we will be roasting the salsify and served drizzled in a cheese and ramsons dressing. Ramsons are another foraged green and typically found during the spring. This leafy green has the most amazing garlic after taste but without the lingering odour, no minty fresh gum required.
Spring is nature’s way of saying ‘Lets party’. So please come in and party responsibly with us everyday this week.
Traditional bircher muesli with rhubarb and raspberry compote 3.60
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40
Porridge with choices of cinnamon, dried fruit, chopped nuts, honey, golden syrup or compote 3.00
Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80
Baked Treats
Sweet Muffin: Raspberry and marshmallow 2.40
Savoury Scone: Crushed curried peas and red Leicester cheese 2.40
Rhubarb friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Afgan Biscuits 2.00
Lunch:
Soup: 4.50
Romero pepper, olive and orzo with semolina bread
French retro baguettes 5.00
Ham, lychee, ginger and chilli mascarpone, avocado, cucumber and rocket
Smoked salmon, pesto, tomato, red onion, and spinach.
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40
Porridge with choices of cinnamon, dried fruit, chopped nuts, honey, golden syrup or compote 3.00
Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80
Baked Treats
Sweet Muffin: Raspberry and marshmallow 2.40
Savoury Scone: Crushed curried peas and red Leicester cheese 2.40
Rhubarb friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Afgan Biscuits 2.00
Lunch:
Soup: 4.50
Romero pepper, olive and orzo with semolina bread
French retro baguettes 5.00
Ham, lychee, ginger and chilli mascarpone, avocado, cucumber and rocket
Smoked salmon, pesto, tomato, red onion, and spinach.
Foccacias 5.30
Pancetta, jalapeño cheese, roasted fennel and rocket
Panko crumbed butternut with sweet chilli sauce, coriander, brie and spinach
Salads: 5.50/6.90
Tuna, cannelini beans, sea aster, pine nuts, capers, shrimp with a light tomato dressing
Tart: 4.40 or 7.90 with salad
Fried polenta with ash goats cheese, crushed avocado, roasted cherry tomatoes and scrurvy grass flowers
Salads: 5.50/6.90
Black rice with blanched pepperwort broccoli, pecan, poppy seeds, red onions pickled in rice wine vinegar
Salsify in a cheese and ramson sauce.
Tart: 4.40 or 7.90 with salad
Fried polenta with ash goats cheese, crushed avocado, roasted cherry tomatoes and scrurvy grass flowers
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