Page 1


Fresh seasonal fruit and yoghurt


Toasted sourdough, homemade preserves


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


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



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


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


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


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


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


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


Chilli caramel tofu, green papaw, coriander, peanuts


Cider braised pork belly, white bean puree, pickled apple


Sweet potato croquettes, beetroot, orange, hazelnut salad


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


Broccoli, roasted almonds, cranberries


Patatas bravas, smoky tomato chutney


Hydroponic leaves, lemon garlic dressing


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


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


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


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


63% chocolate brulee, fruit mint salad


Macadamia white choc caramelie, raspberry sorbet


Frozen citrus mousse, lemon sugar angel hair, blueberries


Frangelico affogato, vanilla bean ice-cream, toffee hazelnuts


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


Spicers Spring Menus Oct 2013  

Spicers Spring Menus Oct 2013