BI G B R E A KIE - 1 6
FRU IT SAL AD - 10
2 eggs any style, hash browns, whole SIDES
tropical, stone & berries
wheat toast & choice of 2 sides
FI VE LE AVE S GRANOL A - 11 AVO C A D O - F R I E D
fresh seasonal berries & greek yogurt SWEET COR N F R IT T E R S - 1 4 TO M ATO E S - S AU T É E D K A L E
w/cumin, yogurt, watercress, toma- - S AU T É E D M U S H R O O M S -
STE E L C UT OATS - 9
BOWLS
LU N CH
D ESSER T
raisin walnut toast snap peas, spring onion, shaved fennerl, cucumber relish & minted labne
soft herbs & rhubarb vinaigrette on grilled house-made naan
CH ARRE D SHISH I TOS - 9
A N OTH E R S A L A D - T B D B L AT - 1 5
mezcal salt, coriander & lime
green things & thick cut bacon, gem lettuce, tomato, crushed
a vinaigrette avocado & cumin-lime mayo *add fried egg 2*
HOUSE M ADE RICOT TA - 15
V EGGIE B U R GE R - 1 5
figs, fresh thyme, honeycomb, maldon
tomato chutney, feta, pickled peppers,
sea salt & fruit-nut bread
arugula *add five leaves toppings 4*
ST E AM E D M U SSEL S - 17 B U R GE R - 1 7
saffron-coconut sauce, chilies, grass fed beef, harissa mayo, on sesame brioche
scallions & grilled sourdough F IV E LE AV E S B U R GE R - 1 9
grass fed beef, grilled pineapple, house-pickled beets,
WINE L IST
We are dedicated to using the highest quality ingredients with a focus o n so urcing lo cal p ro d uce , sust ainab le se afo o d , fre e -r ang e m e at and p o ult r y.
Th ere is a r isk asso ciated with con sumpt ion of raw oyste rs or any raw prote in.
OYS T E RS
S TA R T ER S SA L A D S
MAINS
M INTE D C AVATEL L I - 2 0 V EG G I E B U R GE R - 1 5
english peas, green garlic, meyer lemon & tomato chutney, feta, pickled peppers, arugula
smoked ricotta *add Five Leaves toppings - 4
S U N-WE D : 7 A M - 10 PM
O RA KING SALMON - 2 8 BUR GE R - 1 7 T HU R S-S AT: 7 A M - 1 1 PM
crushed chick peas, spiced baby grass-fed beef, harissa mayo on sesame brioche
beets, fennel & chermoula choice of salad / fries
D ESSER T
house- pickled beets, harissa mayo garlic confit, pecans
A M ISH C HIC KE N - 2 6 & sunny up egg on sesame brioche
white asparagus, rye berries, c h o i c e o f s a l a d / f ri e s R OA S T E D C A R R OT S - 9
pickled chard & sherry jus yoghurt, saltbush dukkah
SI DES
B URG E R A D D IT I O N S - 2
L AMB SHE PHE RD’S P I E - 19 GRILLED FENNEL - 9
bacon / gruyere / blue cheese /
w/ roasted root vegetables saffron, pink peppercorn
truffle fries
NZ L AM B C HOPS - 2 8 C E LE R Y R O OT M A S H - 9
artichoke tapenade, baby leek & olive salt
T R U F F LE F R IE S - 8
G RI LLE D HANGE R S TEA K - 2 7
F R IE S - 6
WINE L IST
We are dedicated to using the highest quality ingredients with a focus o n so urcing lo cal p ro d uce , sust ainab le se afo o d , fre e -r ang e m e at and p o ult r y.
Th ere is a r isk asso ciated with con sumpt ion of raw oyste rs or any raw prote in.
D E SSE R T
ST IC K Y DATE P UD D I N G - 9 IC E C R E A M - 9
warm toffee sauce & vanilla ice cream seasonal flavour w/ berries
P E A R GINGE R C R IS P - 9
brown sugar-oat crust,
ROSE WATER PAV LOVA - 9 A F F O GATO - 9
honeycomb ice cream
passionfruit curd, kiwi frui vanilla ice cream & coffee
& fresh whipped cream espresso shot
DRINKS
C Y NA R - 10
D ESSER T
R A M A ZOT T I - 10
LAZZARONI AMARETTO - 9 D OW S TAWNY 10 Y R - 10
AV E R NA - 10
LUXARDO SAMBUCA - 8 L A G U I TA M A N Z A N I L L A- 10
M O NT E NEGR O - 10
BOULARD CALVADOS V.S.O.P. - 12 LUSTAU LO S A R CO S
F E R NE T B R A NC A - 10
CANDOLINE GRAPPA - 14 O LO R O S O - 10
C A R DA M A R O - 10
A M A R O NO NINO - 1 1
WINE L IST
HOUSE COCKTAILS HOUSE CL ASSICS REFRESHING
LILLET - 9 VODKA
CYNAR - 9 TEA
F E R N E T B R A N C A - 10 TI TO’ S - 12
AP E R O L - 10 KETEL ONE - 12 O RGAN I C ART O F TE A
C AM PA R I - 10 LOFT & B EAR - 13 P Y RAM I D S AC HE T
BENEDICITNE - 11 GR EY GOOS E - 13 EARL GREY, ENGLISH BREAKFAST,
AB S I N T H E - 1 2 MINT GREEN, ORCHID OOLONG,
GR E E N/ Y E L LOW C H A R T R E U S E - 1 3 RUM FR ENC H LEM ON GI NGER
D ESSER T
- 4
TEQUIL A & MEZCAL PL ANTATI ON - 12
S M I TH AND C R OS S - 13 LEADFOOT COFFEE
F O R TAL E Z A S I LV E R - 1 2 GOS LI NG’ S - 13
TA PAT I O S I LV E R - 1 2 R H UM JM - 12 DRIP - 3
L A G R ATO N A S I LV E R - 1 1 S A I LOR JER R Y - 12 ES P R ES S O, AM ER I C ANO - 3.5
F O R TAL E Z A R E P O S A DO - 1 3 C AP P UCC H I NO, COR TAD O - 4
GRAND CENTENARIO BRANDY L AT T E - 4.25
REPOSADO - 13 TUM ER I C L AT TE - 4.75
TEQUIL A OCHO ANEJO - 14 H OT C H OCOL ATE - 4
L A I R D ’S A P P LE B R A N DY - 11
I L L EG AL J OV E N - 1 1 M OC H A - 4.5
P I E R R E F ER R AND COGNAC - 11
YO L A - 1 3 M I LK AND H ONEY - 3.5
LELOUVIER CALVADOS - 13
WINE L IST
D E L M AG U E Y V I DA - 1 2 ad d e x t ra s ho t / ic e - +75 c
DRI NKS