Breakfast

Our breakfast service is exclusive to guests in residence.

CONTINENTAL BREAKFAST
40
Ccereals + house baked pastries + local cheeses + breakfast pies + cured meats & seafood
+ seasonal fruits + yoghurts + seasonal juices + tea + coffee

PARK BREAKFAST
50
Continental buffet breakfast with your choice of one hot item from the à la carte menu


Á LA CARTE

spanner crab omelette + fresh herbs + chili oil  18
soft white polenta + mushrooms + parmesan + rocket  16
sashimi tuna breakfast bowl + brown rice + sesame + avocado + ginger + soy  16
soy linseed sourdough + avocado + lime + coriander + poached egg  16
toasted rye + creamed eggs + tasmanian smoked salmon + chives + lemon  16
eggs benedict + spinach + berkshire ham + hollandaise + poached egg  18
chorizo & XO fried rice + fried egg + shallots  16
bacon and egg buddy + house tomato chutney + vintage cheddar  14
ricotta pancakes + malfroys honey + whipped ricotta + cinnamon  14
the dining room breakfast plate choice of eggs on toast + smoked bacon
+ mushrooms + chicken sausage + hash + rocket  18


BEVERAGES

JUICE*
freshly squeezed juice, seasonal fruit or vegetable 8
immune juice beetroot + ginger + red apple 12
detox juice celery + cucumber + green apple + spinach 12
booster juice orange + pineapple + carrot + turmeric 12

TEA
5
english breakfast
earl grey
sencha green
chamomile flowers
peppermint leaf
white jasmine

COFFEE
6
espresso
long black
flat white
café latte
cappuccino
mocha
decaf

NON-ALCOHOLIC WINE*
12
salted raspberry + chamomile
toasted cinnamon + yuzu
lemon marmalade + hibiscus

SPARKLING & CHAMPAGNE BY THE GLASS*
Bloody Mary 22
Mimosa – Carillion – Blanc de Blanc, orange juice 19
2019 Carillion – Blanc de Blanc, Orange, NSW 16
NV Veuve Clicquot Ponsardin, Champagne, France 31
NV Möet & Chandon Rosé, Champagne, France 33

*not included in our Park or a la care breakfast offerings

We take your allergy and dietary requirements very seriously. Please advise your needs at the time of booking and we will do our best to accommodate your requirements.

Dining by James Viles