The Feasting Shed @the Garden Feast - Meniu complet

Aperol, Prosecco, Soda Water

Kahlua, vodka, fresh espresso shots

Mixed Berries, Ice cream Honey

Lime, Mint, White rum Soda water

Blue Curacao, Vodka, Lemonade, Raspberry Syrup

Ginger Beer, bitters, Dark Rum

Bowl of Chips with our famous beetroot ketchup. Extras: Extra butter, beetroot ketchup, tomato sauce, black garlic aioli, Kewpie mayo, Jam

Original, Choc Orange, choc mint, chilli, dark chocolate. Modified Vegan, Modified Gluten Free

Darjeeling tea, ginger, cardamom, star anise, cloves, cinnamon peppercorns

Calendula Flower, Ginger, Hibiscus, Lemongrass

Poached, scrambled, or fried served with sourdough, multigrain or gluten free toast

Southern style fried chicken thigh in a brioche bun with pineapple jam, kewpie mayo, lettuce

powder

ask staff for todays flavour

House made zucchini and potato fritter with sweet corn salad and mint remoulade

Orange, Apple or Tropical

Two pieces of multigrain toast with smashed avocado topped with goats cheese, pickled green tomato, pomegranate and chives

Kaiser bacon, fried egg, black garlic aioli and tomato relish in a milk bun

Puppy treats (ask staff for todays flavour!

Fresh shot blended with milk, ice and hazelnut syrup, served over ice

Iced Chocolate, Iced Mocha

Chocolate, Vanilla, Caramel, Blue Heaven or Strawberry

Coconut sago with hibiscus syrup, summer fruits, toasted coconut, freeze dried raspberry

Your choice of: butter, house made lemon curd, jam, Vegemite, peanut butter

Two pieces of sourdough toast with scrambled eggs topped with house made chilli sauce, fried shallots, Asian herbs

Two light and fluffy hot cakes served with a mixed berry gel, crumbled meringue, and chocolate mousse in a terracotta flower pot

Sebago hash browns, slow roasted tomato, braised greens, avocado, eggs your way, roasted field mushroom with sourdough

Thick, hung yoghurt served with two poached eggs, brown, Aleppo chilli butter, chive, house made dukkha with Turkish bread

Steamed local Werribee South broccoli cauliflower served on smoked yoghurt with crisp kale, edamame and a poached egg