POACHED PEAR MUESLI  18

House made tahini roasted muesli, poached pear & rhubarb, natural yoghurt, pecan crumble (VGO)

BREAKFAST ROLL 18.5

Grilled mortadella & warm chopped egg with pecorino romano, horseradish mayonnaise & pickle (GFO, V - mushroom option available)

KIMCHI & CHEDDAR OMELETTE 24

Folded eggs with kimchi, vintage cheddar, Korean sauce, soft herb & toast (V, GFO)

PASSIONFRUIT & RICOTTA TOAST 18

Passionfruit curd, whipped vanilla ricotta & pistachio served on thick-cut milk toast (V)

CHICKEN CONGEE 26

Brown rice porridge with five-spice chicken, soy greens, fragrant sesame oil, spring onion, fried shallots & a soy marinated egg (GF, VGO - Soy roast mushroom version available)

SALMON GRAVLAX 32

Cured New Zealand king salmon, horseradish crème fraîche, caperberries, pickled fennel & citrus salad. Served with a jammy egg on toast rye (GFO)

PORK & BEAN 36

Rolled pork belly with mandarin glaze, miso braised borlotti bean, served with a citrus, fennel & hazelnut salad

TURKISH EGGS 28

Two jammy eggs with tomato & cumin braised vegetables, smokey seasoned yoghurt, Aleppo chilli butter, soft herbs, toast (V, GFO)

HOT LAMB ROLL 21

Slow roasted lamb shoulder, shawarma spices, toum, zhoug, pickles, freshly dressed slaw

HOT CHEESE & SALAD ROLL 18

Roast beetroot, zucchini pickle, vintage cheddar, freshly dressed slaw, hazelnut and house mayo (V, GFO)

PANCHO PLATE* 32

A rotating selection of cheese, charcuterie, seasonal fruit & veg, house made pickles, preserves & ferments served with a jammy egg & sourdough toast

SIDES

Local smoked bratwurst, celeriac remoulade 14

Mortadella & pickles 10

Sherry roast mushrooms, whipped tofu, fragrant oil 12

Leaf salad, vinaigrette 10

Market greens, wakame butter, lemon 10

Jammy egg 4pp

Sourdough toast 4pp (gf+2)

XO sauce 2

*Please note: smallgoods and cheese types may vary from week to week. The intention of this plate is to showcase produce from our incredible producers and suppliers