Breakfast & Lunch

Two free range poached eggs served on Toad Hall sourdough with streaky bacon and relish.

Two free range eggs served on sourdough with relish.

Two free range eggs served on a Toad Hall bagel, hollandaise sauce and your choice of smoked salmon, spinach or bacon.

Smashed avocado served on a Toad Hall seeded bread with a poached egg, feta whip, tomato salsa, dukkah and topped with freshly picked greens and pesto.

Breakfast smash patty served on a Toad Hall bagel with a fried egg, bacon, spinach and swiss cheese, siracha hollondaise, a hash brown.

Two free range eggs served on toasted sourdough, pork sausages, hash brown, bacon and garlic roasted mushrooms with home made baked beans in a rich tomato sauce.

Two free range eggs served on toasted sourdough, halloumi, spinach and garlic roasted mushrooms with home made baked beans in a rich tomato sauce.

Two smoked salmon fish cakes, two free range eggs with sautéed spinach, hollandaise sauce and fresh rocket pesto.

One free range poached egg served on a slice of sourdough bread.

One free range poached egg served on a slice of sourdough bread with bacon.

Beer battered gurnard served with crispy fries, green salad, tartare sauce and fresh lemon.

Toasted pita bread served with creamy garlic hummus, smoked paprika oil and dukkah, crispy chickpeas and fresh herbs.

Smashed avocado served on a seeded bread with halloumi, feta whip, tomato salsa, dukkah and topped with freshly picked greens and pesto.

Two smash patties served on a Toad Hall sesame bun, iceberg lettuce, and jalapeño jam, McClures pickles and a side of crispy fries served with aioli.

Roasted spiced vegetables with a quinoa tabbouleh, house pickles, lemon cream, smashed avocado, radish, pico de gallo salsa and lettuce.

Smoked pork belly, slaw, gochujang sauce, aioli and pickled vegetables served on a toasted sesame bun.

Lemon and herb chargrilled chicken, cos lettuce and parmesan, crispy bacon, caeser dressing topped with a poached egg and house croutons.

Pulled lamb served with a lemon and herb feta crema topped with quinoa tabbouleh, house green salad, dukkah pomegranate molasses and pico de gallo salsa.

Tossed in a kaffir lime and horopito salt served with nouc cham mayo, fresh coriander and toasted sesame seeds.

Served with nuoc cham mayo, pickled vegetables, fresh coriander and toasted sesame seeds.

Served with a side of sriracha vegan mayo.