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Saturday, February 26, 2011

brunch menu


STARTERS

COLD CUTS| LARDO DI COLONNATA| GUANCIALE| MORTADELLA|SALAMI
18.00

FIN DE CLAIRE OYSTERS HALF DOZEN| SAUCE MIGNONETTE
18.00

PANFRIED CRISPY FOIE GRAS| PICKLED MANGO| RED ONIONS
25.00

DEEP FRIED PORT NICHOLSON BEIGNET| ORANGE CONFIT| CORIANDER PESTO| LARDO DI COLONNATA
15.00

BEETROOT SALAD| FRESH PEACH| PICKLED ONION|CAULIFLOWER’RAW’| LEMON HONEY| SHISO
15.00

KUMATO & BABY ROMA TOMATO SALAD| FRESH BASIL| CROUTONS| FRIED GUANCIALE| WATERMELON| RASPBERRY VINAIGRETTE
15.00

EGGS

EGGS ANY STYLE| CRISPY GUANCIALE| BROWN MUSHROOMS & HIRATAKE| KUMATO TOMATO
18.00

SMOKED EEL| LARDO DI COLONNATA| CHARLESTON CHILLI| SCRAMBLED EGGS| GRATED HORSERADISH| LEMON CONFIT
18.00

CROQUE MONSIEUR| BECHAMEL| MORTADELLA| CRISPY SALAMI| SALAD LEAVES
12.00

FLUFFLY PANCAKES| CARAMELIZED BANANA| HONEY| FRESH CREAM
12.00

ORGANIC YOGURT
YOGURT| FRESH PEACH| RICE CRISPIES| NUTS| HONEY
8.00

MAINS

ANGUS BEEF T-BONE STEAK| HANDCUT FRIES| RED ONIONS
25.00

BABY LAMB RACK ‘MAORI LAKES’| CUCUMBER RAITA| SPINACH LEAVES| CUMIN
28.00

CARBONARA PASTA| GUANCIALE| MUSHROMS| EGG MIMOSA
15.00

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