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Brunch

Saturday & Sunday
9.30am–3pm

Steel cut oat porridge with clotted cream & cinnamon apple 10.50

Fudge & sticky raisin buttermilk pancake with vanilla whipped cream 15.50

Two scrambled or fried free range eggs on toast 9.50

Tomatoes, mushrooms, fried potatoes, spinach, hash brown each 4.50

Smoky bacon, house sausage, lambs’ fry, black pudding each 5.50

French toast , Swiss cheese, cornichons, pancetta & creme fraiche17.50

Baked eggs with chermoula & cheesy wilted greens 23.00

Seared scallops with redloof, basil, roast tomatoes & capers 18.50

Broccoli & feta bruschetta 14.50

Soup of the day with grilled ciabatta 15.50

Tagliolini with artichokes, broad beans, pancetta & parmesan 19.50

Rare beef & balsamic roast red onion open sandwich with pesto 24.50

Today’s fish 26.50

Grilled halloumi, baked beetroot, choggia, pomegranate & radishes 17.50

Chili-fried buttermilk chicken withroast capsicum & potato salad 24.50

Cauliflower fritter with grilled lemon salad & curd dressing 25.50

Elevenses

Organic and seasonal fresh juice8.00

Mary, virgin or bloody 7.00 / 13.50

Espresso Martini 16.50

Capitol hand made sodas 5.50

Cynar Flip 16.00