4 Apr
Special
Creamy polenta with mushroom ragu
served with a green salad 85
Soups
350ml; 500ml; 1L
Chicken + veg broth 65; 85; 120
Lentil, spinach + basil 45 / 65 / 95 (v+; gf)
Add bread + butter per slice
sourdough, 100% rye, wholewheat sourdough 10
gluten free 16
cheese toastie on wholewheat sourdough or ciabatta 40
Superbowl
Turmeric bulgur, chickpeas + roast pumpkin,
w cauliflower, pepitas, cranberries + baby leaves 60
Add: roast chicken 40 / sesame tofu 35 / avo 30
poached egg 10
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
French spinach quiche 80; 90; 110 (v)
Side salads
Black rice, corn and cucumber (v+; gf)
All-spice cauliflower w cranberries (v+; gf)
Zesty baby potato (v+; gf)
Green salad (v+; gf)
Cranberry coleslaw (v; gf)
Warm sides
Rotisserie potatoes and onions (gf)
Roast root veggies (v+;gf)
v=vegetarian / v+=vegan / gf=gluten free
