Breakfast
Monday - Friday 6.30am-10.30am
PLEASE NOTE A 10% SURCHARGE APPLIES ON SUNDAYS, AND A 15% SURCHARGE APPLIES ON PUBLIC HOLIDAYS TO ALL FOOD AND BEVERAGE
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.
this icon indicates ingredients harvested from the calile rooftop gardens.
Staples
- seasonal fruit plate
- with passionfruit pulp
- gluten free   vegan  
- GRANOLA BOWL
- coconut yoghurt, fresh fruit, compote
- 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 for a croque madame
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, or rooftop calile honey
- vegetarian  
- tiramisu French toast
- mascarpone cream, coffee, cocoa
- gluten free on request  
tiramisu French toast
Fresh brioche dipped in an egg and coffee mix and caramelised with sugar. Topped with rich mascarpone cream is added and dusted generously with cocoa.
- 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, rooftop 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.