Toasted Sandwiches

Meatball: – Meat Balls, Cos Lettuce, Tomato, Cheese $15.00

BEC: – Bacon, Fried Eggs, Cheese  $12.50

BLT: – Bacon, Cos Lettuce, Tomato, House-made Relish $13.50

BLAT: – Bacon, Cos Lettuce, Tomato, Avocado, House-made Relish $14.50

Tuna Melt: – Tuna, Cos Lettuce, Cheese, Tomato $14.50

The Traveller: – Ham, Cheese, Tomato, Cos Lettuce $12.50

The Greenie: – Avocado, Spinach, a ittle Grated Parmesan Cheese (V) $14.00

The Vego:- Roasted Pumpkin, Zucchini, Carrot, Capsicum, Cheese, Tomato (V) $13.50

Vegemite: – Toasted House-made Bread with Vegemite and Olive Oil Spread on the side. (V) $7.50

Jam: – Toasted House-made Bread with a choice of 2 Jams and Olive Oil Spread on the side. (V) $7.50

Grilled Cheese: – Grilled Cheese on House-Made Bread $7.50

Extras:

Cheese, Tomato, House-Made Relish + $1.00

Mushroom, Spinach, extra Toast + $2.00

Bacon, Avocado, Ham + $2.50

Empanadas

Empanadas are somewhat an obsession of mine.

Each week we have a range of empanadas and emapandillas, think no tomatoes, which we make by hand and with love each week.

Breakfast Menu

Muesli – served with Greek Yoghurt, Honey, and Fruit
v $8.50

Omelette – Plain egg and you can add extras from below
v $8.50

French Toast – served with Poached Fruit and Maple Syrup
v $15.50

Eggs & Bacon on Toast – 2 Fried Eggs & Bacon
$9.50

Avocado and Eggs – Smashed Avocado on House-Made Bread with 2 Fried Egg
v $16.50

Farmer’s Brekkie – 2 Eggs on a House-Made Bread, Double Bacon, 2 sausages, Mushrooms, Tomato (Seriously big brekkie for the very hungry or hung over)
$19 .50

Avocado on Toast – Lime Juice and Red Rock Olive’s extra Virgin Olive Oil on House-Made Bread
v $14.50

Mushroom – Fried Mushrooms served on House-Made Bread dressed with Red Rock Olive’s extra Virgin Olive Oil
V & CBDGF $15.50

KIDS BREAKFAST

Kids Eggs and Bacon on Toast – 1 Fried Egg and Bacon
$8.50

Kids French Toast – 1/2 serve with Poached Fruit and Maple Syrup
v $10.50

Vegemite toast – Toasted House-Made Bread with Vegemite and Olive Oil spread on the side v $7.50

Grilled Cheese – on House-Made Bread
v $7.50

Toast & Jam – House-Made Bread with a choice of 2 Jams and Olive Oil spread on the side
v $7.50

Extras

Cheese, tomato, House-Made relish, Egg +$1.50

Mushroom, Spinach, extra Toast, +$2.00

Bacon, Sausage, Avocado, Ham +$2.50

*(CBDGF) = can be done gluten free
*(GF) = gluten free
*V= Vegetarian

Vegetable Stock

First of all I think we need to have a chat about making a vegetable stock.

There are three different version of vegetable stock, dark, sweet or white. So for me the holy group of vegetables and herbs for a vegetable stock is Onion, Carrot, Celery, Mushroom, Parsley stalks and for added love, some bay leaves. There are points of view that include fennel, turnips, parsnips and star anise, but we will get back to that later.

Dark stock

This vegetable stock is for dark broths, tomato flavours, mushrooms and any soup that is a more of a dark in colour and with earthy robust flavours.

The items that will colour your stock are onion skins, dried mushrooms, fresh mushrooms particularly one with open dark gills, roasted or fried chopped onion, carrots and celery.  Each of these will add a flavour to the finished stock so try keep it balanced.

Onions and carrots add sweet higher notes to the stock. The celery is important as it will add a middle note to the flavour profile but go easy on the amount you use.  The mushroom will add the base note and if you use dried mushroom remember you will need less as a general rule they are stronger in flavour. The onion skins will add very little flavour but the more you add the darker the colour of the stock.

Now fennel, turnips, swedes do they have a place? The answer is yes, as they add a roundness and middle tones to the stock. I am still conservative when it comes to how much and when, what the hell  you can give it a go and see for yourself anyway.

Cut up the vegetables into piece of similar size and larger rather than smaller, say about 2cm x 2cm rough cubes. The amount of vegetables required is roughly 66% of the volume of the pot you are cooking the stock in. How do you do that? If you pot is 10lts use a container of similar size that has volume markings on it and place the vegetables into it as you cut them up so then you know you have the right amount of vegetables. What I mean is the cut vegetables would take up the same amount of space in the pot as 6.6lts of liquid. That doesn’t mean you need 6kg of vegetables though. Try it it, will make more sense as you do it.

Add a teaspoon of a vegetable oil to the pot your are cooking your stock in and heat to about 130c to 150c but not smoking.

Then add the vegetables and stir.

So what you are aiming for is the vegetables to brown but not to burn. So stir regularly but not constantly. Even a very small of burn vegetables will taint the flavour the stock, trust me on this.

If you are really intent on being precise I would say you are looking for a brown colour between Pantone PMS 1385 to not darker than PMS 1405 just as a guide 😉

Congratulations you have brown the vegetables to required level. Now add water!

So simply fill your pot so the water level is at least 3cms from the lip of the pot. Turn up the heat and stir from time to time you don’t want the vegetables to stick to the bottom and burn.

We need the stock to come to the boil. How do you tell if it is boiling? Well what we what is for the vegetables to be gently rolling up from the bottom of the pot, that is called a rolling boil 😉

Ok so it has been boiling for about 20ish minutes so it is now time to strain your stock into a container and discard the vegetables. What throw ay the vegetables! Yep taste one, a bit of carrot,bland is it not? All the flavour is in the stock.

Ok, put the stock back in the pot and on the stove, and bring it back to a gentle boil and let it reduce by a third.

Now you are done! We have a a very flavorsome vegetable stock to use in any way you wish.

 

Soup, Soupy, Soup

“Do have any, say, soup like thing?”

Yep Just $ 7.50 and it will fill ya boots

“Only I am a vegetarian and…”

Our soups are made with vegetable stock that I make myself and to keep it lovely we are going to stick to all veg, no dairy, no wheat and group cuddles whenever possible.

The soup is served with toasted Pide roll unless you don’t want one.

Of course you can take it away as well

So far we have had pumpkin and potato with nutmeg and garum masala.

Tomato with Smokey paprika

Pumpkin with lemon thyme

Coming soon will be

Leek and lentil

Roasted beetroot

Carrot, parsley & saffron

Potato and parsnip

Any other suggestions will be gladly received.