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Brunch

Saturday & Sunday
9.30am–3pm

Fresh fruit & nuts, Greek yoghurt & Capitol honey 10.50

Pumpkin pancake, pecans & cinnamon sugar 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 with grilled bananas, dulce de leche & hazelnuts  17.50

2 free range eggs, baked in ratatouille & pesto  23.00

House made, free range ‘Nduja hash, fried egg on top 23.50

Whitebait fritter with tartare sauce & watercress 27.50

Tomato & basil bruschetta 14.50

Grilled halloumi, melon & cucumber salad 17.50

Soup of the day with grilled ciabatta 15.50

Shell pasta with salmon, roast red peppers & creme fraiche 23.50

Grilled Wakanui rump steak, onion rings & salsa verde 24.50

Today’s fish 26.50

Fricassee chicken leg, melted leeks & sliced potato24.50

 

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

The Dead Dolls Spritz 16.00