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All Day Menu

Zero waste: rotating menu item recreated from 100% food waste from our kitchen. Ask your waiter for today’s option$15.00

House made granola, coconut & Geralton wax sago pudding, mango, strawberry & Gulbarn syrup$16.50

Tivoli Road sourdough or multigrain toast with butter & preserves$7.50

Fruit toast or gluten free toast with butter & preserves$8.50

Blueberry & ricotta hotcake, seasonal berries, macadamias, seeds, lemon myrtle sugar, cream & strawberry eucalyptus syrup$23.00

Mini hotcake for one$16.50

Fried egg & bacon roll, cheddar & bbq sauce on Turkish bread$15.50

Add potato hash$6.00

Eggs Benedict: spiced pulled pork, poached eggs, béarnaise & pickled kohlrabi on potato hash$20.00

Add half avocado with lime & ash salt$6.00

White anchovies, brussel sprouts, fried eggs, confit garlic & bone marrow butter on toast$23.50

Eggs your way on toast$11.00

The Top Paddock: poached eggs, bacon, wattleseed & pepperberry sausage, pickled red onions, peppers, tomatoes & housemade relish on toast$24.00

Folded eggs with asparagus, Mountain Man washed rind cheese & fried saltbush on toast$20.00

Add thick cut bacon$6.00

Spring beans, peas & avocado on house made seed & nut loaf with stracciatella & herb oil$21.00

Add a poached egg$3.00

Mooloolaba yellowfin miso tuna sashimi with soba noodles, greens, lime, daikon & furikake$24.00

Grain salad: roasted dutch carrots, currants, walnut dukkah, carrot hummus & pomegranate dressing (vg)$19.50

Add halloumi$5.00

O’Connor beef 14 hour smoked brisket roll: pickled cauliflower & kale slaw, black garlic aioli & bbq sauce on Turkish bread$20.00

Change bread to gluten free$2.00

Kids breakfast: ask your waiter for kids options$7.50


Extra piece of toast / relish / bearnaise$2.50

Extra egg / seasonal tomatoes$3.00

Goat’s curd / carrot hummus$4.50

Wattleseed & pepperberry sausage / halloumi$5.00

Thick cut bacon / mushroom / potato hash$6.00

Half avocado with lime & ash salt$6.00

Free range poached chicken / sauteed greens$6.50

House smoked trout$8.00

While we try our best, not all changes to the menu can be accommodated. Thanks for understanding. A surcharge of 15% applies on public holidays.
There's certainly a sense of homeliness, inviting Richmond locals in and encouraging them to stay a while.
Design — Mustafa Çelik

Development — Michaël Garcia

Project Management — Philip Einwick