Shredded red cabbage, carrot, alfalfa sprouts, beetroot, avocado, hummus, on a bed of triple greens (red kale, rocket & baby spinach), topped with zesty apples, crushed almonds and pepitas with a light dressing of tahini & cold pressed olive oil
The Shroom 12.90
A blend of shiitake, enoki & button mushrooms cooked in Pepe Saya cultured butter topped with a bitey parmesan & a drizzle of Italian truffle oil on a bed of organic sourdough toast with a side of house-made chimichuri sauce (a fresh salsa of parsley, garlic & extra virgin olive oil)
Tofu Scramble 12.90
Tofu, sauteed kale, Spanish onion, roasted capsicums, zucchini, sprinkled with zaatar and served with multigrain tortilla
Eggs & Toast 9.00
Eggs Poached, Scrambled or Fried (P/S/F) on organic rye bread
Poached egg (1) 2.00
* Smoothie Bowls served in sustainably harvested Acacia wood, love heart bowls from Oxfam