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BREAKFAST MENU


Fresh seasonal fruit and yoghurt

10

Toasted sourdough, homemade preserves

7.5

Toasted granola muesli with yoghurt, strawberries, orange blossom and honey syrup

10

Bircher muesli with mango, lime, toasted coconut, almonds, pepitas and sunflower seeds

Free Range Eggs Cooked just the way you like them scrambled, poached or fried

9

11

Extras: - roasted cherry tomatoes 4 - fresh avocado 4 - pan fried mushrooms 4 - potato croquette 4 - wilted spinach 4 - home-made chilli jam 4 - haloumi 5.5 - smoked bacon 5.5 - smoked salmon 6 - house made cannellini baked beans 5 Oven roasted mushrooms Dukkah, fetta, beetroot chutney, wilted spinach, poached egg

18

Omelette Roasted kipfler potato, caramelised onion, chorizo and balsamic reduction

19

Eggs Benedict Served with chardonnay hollandaise - leg ham - smoked salmon Balfour big breakfast Grilled bacon, potato croquettes, poached egg, grilled mushroom, tomato chilli jam, cotuchino sausage

18 19 22


Smoked salmon Potato hash brown, pea & mint pesto, dill labna, lemon dressed leaves

22

Pulled pork tortilla 19 Avocado, coriander, corn & tomato salsa, house made baked beans and yoghurt Baked eggs Fontina, spinach, grilled pancetta and confit cherry tomatoes

19

Haloumi 19 Flame grilled red capsicum relish, rocket, avocado, caramelised lemon and asparagus Cinnamon dusted churros 18 Quince parfait, warm chocolate ganache and raspberries Continental Selection 20 Served daily on the breakfast bar, including: - home-style granola - artisan breads (fruit toast and sourdough with homemade jams) - natural yoghurt - platters of sliced fresh fruits - croissants - fresh bircher muesli Full Breakfast 35 Continental selection from the breakfast bar chef’s fresh juice of the day espresso style coffee or pot of tea selection from the A la carte breakfast menu Champagne Breakfast Breakfast dish of your choice chef’s fresh juice of the day espresso-style coffee or pot of tea glass of Veuve Clicquot

45


Beverages Espresso Style Coffees: - Macchiato - Long Black - Flat White - Short Black/Espresso - Latte - Piccolo - Chai Latte - Hot Chocolate - Takeaway Coffee - Soy (Vitasoy) Tea by T2 Loose Leaf Served in a Pot for One

4 4 4 4 4 4 4.50 4.50 4.50 0.50 4

Black Tea: English Breakfast Brisbane Breakfast Earl Grey French Earl Grey Orange Pekoe Chai White Tea: White Rose Herbal Tisane Tea: Sencha Just Chamomile Just Peppermint Lemongrass & Ginger Sleep Tight Red Juices Chef’s Fresh Juice of the Day Orange Juice

6 4


Chicken spring rolls, lime and coconut dipping sauce

16

Chilli caramel tofu, green papaw, coriander, peanuts

15

Cider braised pork belly, white bean puree, pickled apple

19

Sweet potato croquettes, beetroot, orange, hazelnut salad

18

Balfour salad – quinoa, apple, split pea, haloumi and walnuts

17

Broccoli, roasted almonds, cranberries

13

Patatas bravas, smoky tomato chutney

12

Hydroponic leaves, lemon garlic dressing

10

Pan fried salmon, pak choy, shitake, grapefruit, rice noodle

30

Eye fillet, potato and caramel onion mash, asparagus, red wine jus

34

Lamb fillet, orange, pomegranate and coriander salad, sumac yoghurt

33

Wild Barra, asparagus, leek & pea risotto, tomato pinenut salsa

30


63% chocolate brulee, fruit mint salad

15

Macadamia white choc caramelie, raspberry sorbet

14

Frozen citrus mousse, lemon sugar angel hair, blueberries

14

Frangelico affogato, vanilla bean ice-cream, toffee hazelnuts

14

Gourmet cheese board - 2, 3 or 4 cheese selection (Choice of local and international cheese) - Comte French Gruyere, firm textured with a slight fruity undertone - Manchego Aged sheep’s milk hard cheese from Spain with a nutty taste - Jindi Triple Cream Very smooth, rich and creamy Brie from Gippsland, Victoria - Shadows of Blue Light blue cheese from the Tarrago River, Victoria - Ash Dusted Chevre Goats Cheese from Meridith Dairy, Victoria All cheese boards served with crackers, lavosh, quince paste, fresh and dried fruit

18/22/26


Spicers Spring Menus Oct 2013