lobby bar

Staples

seasonal fruit plate

with passionfruit pulp

gluten free   vegan  

18

GRANOLA BOWL

coconut yoghurt, fresh fruit,

glossary

compote

made in house with fresh strawberries

compote

note from the chef

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.

vegan  

chef note

18

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

comté cheese,  champagne ham,

glossary

mornay sauce

mornay is a bechamel sauce made from comté cheese, nutmeg and egg yolks

mornay sauce

note from the chef

Croque MONSIEUR

The bread is the sliced ‘Miche’ from the James Street Market bakery.

vegetarian on request  

chef note

18

add: 1 fried egg

4

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

comté cheese,  sautéed mushrooms, truffle oil,

glossary

mornay sauce

mornay is a bechamel sauce made from comté cheese, nutmeg and egg yolks

mornay sauce

vegetarian  

18

SMASHED OR SLICED AVOCADO

sourdough, avocado, dukkah, lemon

gluten free on request   vegan  

22

add: 1 poached / fried/ perfect egg

4

house made crepes

with choice of nutella, strawberry compote, lemon & sugar, maple syrup, salted caramel, honey from the Calile rooftop

vegetarian  

23

tiramisu French toast

mascarpone cream, coffee, cocoa

note from the chef

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!

gluten free on request   vegetarian  

chef note

24

Cassoulet

glossary

confit duck & potato cromesqui

A small croquette.

confit duck & potato cromesqui,  fried egg

note from the chef

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.

gluten free on request   dairy free  

chef note

26

Shakshuka

two baked eggs, mum's kasundi, toasted sourdough

gluten free on request   vegetarian  

26

Buckwheat blini

dill crème fraiche, smoked salmon, poached egg

note from the chef

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.

vegetarian on request  

chef note

28

LOBBY BAR BREAKFAST

herbed omelette, mum’s kasundi, cherry tomatoes, garden leaves, sautéed mushrooms, parmesan, bacon

note from the chef

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.

gluten free  

chef note

28

fais ta tartine (make your own toast)

sourdough toast with your choice of

sides

SOURDOUGH / ONE PIECE

butter and condiment

5