SPRING MENU
12
FRUIT & NUT TOAST
gluten free fruit & nut toast with homemade vanilla ricotta, peppered strawberry, balsamic glaze and fresh basil (v, gf)
12
16
GRANOLA
coconut, agave nectar and rose petals granola with fresh and poached seasonal fruits, coconut yoghurt, macadamia nuts and crushed pistachios (vg, df)
16
18
FRITTERS
spring onion, carrot, cauliflower, chilli and burnt poppy seed fermented rice fritter with pumpkin tahini puree and apple, snow pea slaw (vg, df, gf)
18
18
AVOCADO SMASH
herbed avocado smash with poached egg, micro herbs on sourdough toast with semi dried tomato & basil pesto (v, df)
18
19
OTTOMAN EGGS
poached free range eggs with crumbed eggplant, garlic labneh, burnt chilli & sage butter served with a seeded sourdough (v)
19
21
BAKED EGGS
baked free range eggs with sujuk, danish feta, diced tomatoes, a hint of chilli and sourdough toast
21
18
FRENCH TOAST
butter brioche in vanilla custard with caramelised pineapple puree w poached pineapple, strawberry & rhubarb salad, crushed pistachio and white chocolate creme fraiche (v)
18
18
CARROT & BEETROOT SALAD
roasted heirloom carrots, baby beetroots and green leaves, blood orange reduction & crushed hazelnuts with harissa and sesame vegan cheese (vg, gf, df)
18
18
SPRING VEGETABLE PASTA
primavera pasta of fettuccine tossed with asparagus, broccolini, baby zucchini, globe artichokes, bullhorn pepper pesto, fresh herbs & ricotta salata (v)
18
21
SMOKED OCEAN TROUT
hot smoked ocean trout salad of purple sweet potatoes, shallot dressing, french lentils, fennel, citrus, green apple & soft herbs with turnip and horseradish puree (gf,df)
21
23
BARRAMUNDI
pan fried cone bay saltwater barramundi, brown rice, chilli, pine nuts, seasonal vegetables and tahini lemon dressing (gf)
23
18
CHICKEN SALAD
roasted chicken salad of kipfler potatoes, mixed sprouted legumes, fresh herbs and spring onions with tamarind, green chilli dressing and crispy shallots (gf, df)
18
sides with meal (egg +3, avocado smash +7, ocean trout +8, sujuk +6, garlic labneh +5, winter greens +7)
SEASONAL COFFEE OFFERINGS
10
BARISTA FLIGHT
circa coffee rotation of filter, espresso & white
10
4
HOT BATCH BREW
jigesa, ethiopia (bourbon, typica, heirloom, fully washed)
4
4
BLACK
nelson, colombia (tabi, washed)
4
5
BLACK OVER ICE
nelson, colombia (tabi, washed)
5
5
COLD BREW
jigesa, ethiopia (bourbon, typica, heirloom, fully washed)
5
4
WHITE
three ropes blend with milk base
4
6
V60
jigesa, ethiopia (bourbon, typica, heirloom, fully washed)
6
4.5
DECAF
la serrania, huila, columbia (washed caturra)
4.5
SEASONAL TEA OFFERINGS
5
BAI MU DAN
high grade white peony | unding, fujian, china
5
5
JASMINE PEARL
green | heng county, guanxi, china
5
5
OOLONG
orange osmanthus blend | anxi, southern fujian, china
5
6
BLACK
mt. wuyi pure black tea | mt. wuyi, nth. fujian, china
6
5
GOOD MORNING
high grade black tea | assam, yunnan
5
5
CHRYSANTHEMUM
herbal tisane | wuyuan, jiangxi, china
5
5
OSMANTHUS
herbal tisane | canton, china
5
5
DIGESTIF
peppermint, chamomile, lemongrass
5
8
PUER LIMITED ED.
mandarin puer aged 5yrs | xinhui, china
8
SEASONAL BEVERAGES
7.5
ICED TEA
egyptian rosehip and hibiscus
7.5
5.5
SHRUB
green apple, orange, rhubarb & citrus warming shrub
5.5
7.5
HORCHATA
spiced roasted almond, macadamia and date milk (served hot or over ice)
7.5
7.5
KOMBUCHA
bergamot
7.5
7.5
SODA
strawberry & pineapple
7.5
7.5
JUICE
cold press orange juice
7.5
6
STICKY CHAI
circa own freshly grounded spiced sticky chai recipe (recommended with soy or macadamia milk)
6
7.5
AFFOGATO
black sesame ice cream topped with espresso
7.5
6
HOT CHOCOLATE
mork's handcrafted specialty 100% cacao chocolate
6
6
ICED CHOCOLATE
african red chocolate over ice
6
add soy milk (+0.5) or macadamia milk (+1)