13 Apr
Special
Grilled flat-iron steak + artichoke salad 90
with pecorino, pickled beetroot, baby leaves + sourdough
Add: anchovies 15 / avo 30
Soups
350ml; 500ml; 1L
Carrot, red lentil + coconut 45; 65; 90 (v+; gf)
Add bread + butter per slice
sourdough, 100% rye, wholewheat sourdough 10
gluten free 16
cheese toastie on wholewheat sourdough 40
Superbowl
Asian-style black rice, broccoli + cucumber
with carrot, pickled radish, baby leaves + a ginger dressing 60
Add: cured trout 40/ roast chicken 40 / avo 30
poached egg 10 / sesame tofu 35
Lunch plates
Prices are for main item
plus 1, 2 or 3 sides
Free-range rotisserie chicken quarter 90; 100; 120
Free-range chicken and leek phyllo pie 80; 90; 110
Boeuf Bourguignon phyllo pie 95; 105; 125
Cured trout, spinach + dill quiche 80; 90; 110
Moroccan chickpea + pumpkin phyllo pie 80; 90; 110 (v+)
Side salads
Minted grilled courgette (v+; gf)
Moroccan carrot + chickpea w bulgur (v+)
Cranberry coleslaw (v; gf)
Warm sides
Rotisserie potatoes and onions (gf)
Roast root veggies (v+;gf)
Potato boulangère (v+; gf)
v=vegetarian / v+=vegan / gf=gluten free
