2026 Menu

Freshly baked sourdough toast, topped with cottage cheese, avocado ‘hashbrown’, poached eggs, micro greens, herbed dressing and a drizzle of chilli oil. Sensitive to heat, ask for no chilli oil drizzle.

Two poached eggs OR herbed scrambled eggs, mushroom fry-up with thyme butter, lentil bolognaise with blistered heirloom tomatoes and 3 strips of streaky bacon. Served with an herb-infused cottage cheese sauce and freshly baked, toasted sourdough toast.

A fluffy on the inside, crispy on the outside blueberry waffle, topped with rooibos infused blueberry syrup and a dollop of whipped cream.

Creamy oats, activated chia seeds, oat milk, vanilla essence, thinly sliced caramelised apple, roasted coconut flakes and a sprinkle of cinnamon

Fresh Greek yoghurt, sticky dehydrated fruit, nuts, dried fruit, berries and a crunchy crumbed topping

Protein packed, delightfully fragrant mince, with a fluffy and light three egg omelette and freshly baked sourdough toast.

Gourmet scrambled eggs (2) on a slice of freshly baked sourdough toast, two crispy bacon rashers with a side of fresh tomato salsa.

Freshly baked sourdough bread French toast topped with whipped cream, fresh berries and gourmet syrup.

Brown rice, peri-peri chickpeas, charred corn, marinated bell peppers, sesame cabbage slaw with a green yoghurt dressing and pulled chicken.

Daily mix of ribboned veg, carrot, pickled red onion and sundried tomato pesto, topped with pumpkin seeds

Hand made green spinach lasagna pasta layers, with a fragrant yellow lentil bolognaise topped with dreamy melted cheese. Cauliflower and apple side salad.

Tender citrus and paprika chicken, freshly baked focaccia bread and crunchy carrot, tomato and cucumber salad topped with our signature cucumber relish.

A minimalist classic: spaghetti tossed with chilli flakes, garlic-infused olive oil, Parmesan cheese and fresh herbs.

Durban-style peri-peri chickpea and roasted butternut curry, served with a cucumber and tomato side salad, brown rice, a roti and drizzled with a yoghurt and coconut herb sauce.

Cauliflower, ginger and spinach soup with fried cauliflower florets and sourdough toast.

Peppadew mayo, smoked rosemary chicken, bell peppers and charred corn served on freshly baked sourdough toast with a citrus microgreen side salad.

A chopped sandwich with lettuce, heirloom tomato, hard cheese, peri-peri chickpeas topped with pickles and herbed dressing served on freshly baked, toasted sourdough with a citrus microgreen side salad.

Brie, fresh apple slices, tomato chilli jam, caramelised onion, served on toasted sourdough with a citrus micro green side salad

Single, double or more combined and optionally served with a microgreen citrus or cauliflower and apple side salad

Single, double or more combined and optionally served with a microgreen citrus or cauliflower and apple side salad

Chocolate Croissants baked on request. Baking time: 12-15 minutes

Blueberry, peanut butter, greek yoghurt, banana, dates, milk

mango, blueberry, beet, spirulina, greek yoghurt, apple juice

Espresso, greek yoghurt, cacao, dates, milk

(Not coffee but made with the same process as a cappuccino to give you a smooth delicious rooibos tea cappuccino)

(Double shot of espresso poured over a scoop of vanilla ice cream)

Two fluffy on the inside, crunchy on the outside waffle triangles. Topped with delicious scrambled eggs and two honey glazed rashers of bacon.

Crispy chicken strips and chips served with tomato relish.

Fresh bun, 100g juicy burger topped with cheese with a side of chips.

Spaghetti Bolognaise topped with cheese

Sourdough bread French toast with delicious syrup

Two fluffy-on-the-inside, crispy-on-the-outside waffle triangles topped with syrup and whipped cream or ice cream.

Our secret recipe brownie. Rich, nutty and delicious, served hot with a scoop of vanilla ice cream.

Separate bowls of chewy brownie crumble, syrup, sprinkles and caramel crunch accompanied by a bowl of vanilla ice cream.

Vanilla ice cream, drizzled with chocolate and blueberry sauce.