Breakfast
weekdays 6.30am-10.30am
how to use this menu
click this icon to see a description of the ingredient
click this icon to see a personal note from our chef
our rooftop garden
the grass is officially greener with our rooftop now home to an organic, edible garden and a hive of very happy busy bees. our menu is infused with fresh ingredients harvested directly from our own rooftop garden.
Staples
- seasonal fruit plate
- with passionfruit pulp
- gluten free   vegan  
- GRANOLA BOWL
-
coconut yoghurt,
fresh fruit,
glossary
compote
made in house with fresh strawberries
- vegan  
GRANOLA BOWL
The granola is made in-house from coconut, apricots, raisins, macadamias, cranberries, oats, maple syrup, orange zest and coconut oil. The oats are roasted with maple syrup, macadamia and orange zest.
- Croque MONSIEUR
-
glossary
comté cheese
Comté is a hard cheese from the French Alps that is aged for 12 months and has a floral taste
glossary
mornay sauce
mornay is a bechamel sauce made from comté cheese, nutmeg and egg yolks
- vegetarian on request  
- add: 1 fried egg
Croque MONSIEUR
The bread is the sliced ‘Miche’ from the James Street Market bakery.
- Croque Vego
-
glossary
comté cheese
Comté is a hard cheese from the French Alps that is aged for 12 months and has a floral taste
glossary
mornay sauce
mornay is a bechamel sauce made from comté cheese, nutmeg and egg yolks
- vegetarian  
- SMASHED OR SLICED AVOCADO
- sourdough, avocado, dukkah, lemon
- gluten free on request   vegan  
- add: 1 poached / fried/ perfect egg
- house made crepes
- with choice of nutella, strawberry compote, lemon & sugar, maple syrup, salted caramel, honey from the Calile rooftop
- vegetarian  
- tiramisu French toast
- mascarpone cream, coffee, cocoa
- gluten free on request   vegetarian  
tiramisu French toast
French toast reworked, using delicious brioche dipped in an egg and coffee mix then caramelised with sugar. Rich mascarpone cream is added and dusted generously with cocoa. A must for any sweet tooth!
- Cassoulet
-
glossary
confit duck & potato cromesqui
A small croquette.
- gluten free on request   dairy free  
Cassoulet
This is our take on the classic Cassoulet. The braised white beans are converted into a rich sauce to complement the duck and potato cromesqui. A fried egg is added to top it all off. An earthy and wintery breakfast.
- Shakshuka
- two baked eggs, mum's kasundi, toasted sourdough
- gluten free on request   vegetarian  
- Buckwheat blini
- dill crème fraiche, smoked salmon, poached egg
- vegetarian on request  
Buckwheat blini
The blini is cooked in order to keep it light and fresh. Topped with dill crème fraiche, smoked salmon, a poached egg and rooftop cucumber for crunch.
- LOBBY BAR BREAKFAST
- herbed omelette, mum’s kasundi, cherry tomatoes, garden leaves, sautéed mushrooms, parmesan, bacon
- gluten free  
LOBBY BAR BREAKFAST
The omelette is made using eggs, dill, green shallots and parsley, most of which come from the rooftop garden. Kasundi originates from Bangladesh and is a spicy tomato relish. Andy's mum makes it fresh for Lobby Bar.
fais ta tartine (make your own toast)
sourdough toast with your choice of
sides
- SOURDOUGH / ONE PIECE
- butter and condiment