Breakfast

Monday - Saturday 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.

rooftop-garden-icon
this icon indicates ingredients harvested from the calile rooftop gardens.

Staples

seasonal fruit plate
with passionfruit pulp
gluten free   vegan  
18

GRANOLA BOWL
coconut yoghurt, fresh fruit, 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  
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  
18
add: 1 fried egg for a croque madame
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, or rooftop calile honey
vegetarian  
23

tiramisu French toast
mascarpone cream, coffee, cocoa
note from the chef
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.

gluten free on request  
24

Cassoulet
glossary
confit duck & potato cromesqui

A small croquette.

confit duck & potato cromesqui white bean sauce, 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  
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  
28

LOBBY BAR BREAKFAST
herbed omelette, mum’s kasundi, cherry tomatoes, rooftop 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  
28

fais ta tartine (make your own toast)

sourdough toast with your choice of
3 sides
24

4 sides
28

sides

SOURDOUGH / ONE PIECE
5

2 PERFECT EGGS / FRIED / POACHED / HERBED SCRAMBLED
8

sliced avocado
7

roasted cherry tomatoes
7

feta
7

potato rosti
10

PORK & FENNEL SAUSAGE
10

Bacon
7

SMOKED SALMON
7

SAUTÉED MUSHROOMS
7

SAUTÉED SPINACH
4

Mum's Kasundi
4

explore lobby bar

Our rooftop garden

did you know we source some of our fresh produce close to home — on our rooftop!

Menu Inspiration

find out more about how head chef Andy Gunn drew inspiration for the French-influenced new winter menu