The Magazine

Dusty Knuckle sourdough w/ seasonal jam, peanut butter OR vegemite

Poached eggs on Dusty Knuckle sourdough

Scrambled eggs on Dusty Knuckle sourdough

Brûlée banana bread, white chocolate creme diplomat, cherry & tonka bean compote, hazelnut praline

Chestnut mushrooms, sage & stuffing, soubise, Dusty Knuckle sourdough

Smoked streaky bacon with sriracha mayo or BBQ mushroom (Ve). All sandwiches served with Dusty Knuckle focaccia, baby gem lettuce, mustard butter & tomato

Poached eggs, citrus labna, vegan nduja butter, charred leeks, pistachio & walnut dukkah, dill, toasted Dusty Knuckle focaccia — add halloumi (+6)

Buttermilk fried chicken thigh, sesame brioche, smoked pickles, ranch dressing, fermented chilli butter - add crispy hashbrown salad, ranch dressing (+4.5)

Smoked mackerel, celeriac remoulade, poached egg, borage & Dusty Knuckle sourdough

Braised chuck & flank steak, fermented chilli jam, miso bechamel, sourdough, fried egg, shaved manchego

Miso & tonka bean french toast, poached quince, sour cherry butter, dark chocolate custard, pecan praline

VINHO VERDE

CORVINA BLEND

PROSECCO STYLE

Apple, Cucumber, Spinach, Kale, Lemon

Apple, Strawberry, Banana, Raspberry, Blueberry, Blackberry

Ginger, Lemon, Agave, Cayenne pepper