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Brunch

Saturday & Sunday 10.00 – 16.00

Brunch
EGGS BENEDICT
Poached eggs with wilted spinach, bacon or smoked salmon served on a toasted muffin and topped with hollandaise sauce
10.00
PRESS SIGNATURE
Toasted soda farls with crushed avocado and chorizo topped with two poached eggs (option to substitute chorizo for smoked salmon)
10.00
PRESS BREAKFAST
Two sausages, two bacon, black pudding and grilled cherry tomatoes, topped with a fried egg and served on a slice of white sourdough toast with homemade chilli jam on the side
10.50
CRISPY BELGIAN WAFFLE
Two poached eggs and two bacon topped with sliced avocado and drizzled with maple syrup on a crispy belgian waffle (also available without bacon)
10.00
POACHED EGG SALAD ON TOAST
Feta, chilli, pomegranate, mint and rocket salad drizzled with balsamic, served on toasted granary sourdough with two poached eggs topped with dukkah (Middle-Eastern mix of spice, nuts and herbs)
9.00
BANANA BREAD FRENCH TOAST
Two slices of homemade banana bread french toast served with fruit compote or bacon with maple syrup and crème fraîche
9.50
HOMEMADE PULLED PORK FLAT BREAD
Flatbread with marinara sauce, topped with BBQ pulled pork, caramelised red onion, goat’s cheese and rocket
10.00
HOMEMADE VEGETARIAN FLAT BREAD
Flatbread with marinara sauce, topped with caramelised red onion, figs, goat’s cheese and rocket, finished with a drizzle of balsamic reduction
10.00
HOMEMADE CRUNCHY GRANOLA
Served with delicious winter berry compote and natural yoghurt
7.00
TOASTED COCONUT OR BANANA BREAD
Two slices of coconut or banana bread served with butter and jam
5.00
HOMEMADE SCONES
Heated scone served with butter, jam and fresh cream
2.50
PRESS KIDS
Mini portion of scrambled eggs and sausages served with toasted soldiers
6.00
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