BREAKFAST MENUS

Please note menus can change daily. We’ve got gluten free, vegetarian, dairy free and vegan options. All care is taken if gluten free is required. Howeover, this is a kitchen where wheat and nuts are used. Please make your server aware of any allergies.

CHIA CREAM BIRCHER BOWL

Layers of raspberry & mango chia seed “cream” made with almond milk, layered with house-made organic bircher, fresh fruit and sweet dukkah, toasted seeds and cacao nibs

HISLOPS ORGANIC OAT MUESLI BOWL

Toasted house-made muesli, organic yoghurt, fresh fruit and cacao nibs

TOAST & PRESERVES

Toasted Hislops wholemeal bread served with any two: jam, honey, marmite, marmalade

BACON & EGGS

Two eggs any style, with bacon and Hislops toast

EGGS ON TOAST

Two eggs any style on Hislops toast

EGGS BENEDICT

Two poached eggs on Hislops wholemeal toast, hash browns, bacon and hollandaise sauce or with smoked salmon and wilted spinach

FULL BREAKFAST

Two eggs any style on Hislops wholemeal toast with bacon, tomato, hash browns and sausage

HOT CAKES

Blueberry hotcakes layered with fresh fruit, berry compote, yoghurt and maple syrup

COCONUT RICE

Coconut rice served with wilted spinach, harissa, balsamic mushrooms, poached egg and toasted cashews garnished with coriander.

LUNCH MENUS

Please note menus can change daily. We’ve got gluten free, vegetarian, dairy free and vegan options. All care is taken if gluten free is required. Howeover, this is a kitchen where wheat and nuts are used. Please make your server aware of any allergies.

SOUP OF THE DAY

Served with Hislops buttered bread

SEAFOOD CHOWDER

Hoki, smoked wharehou and green-lip mussels in a seafood base with mixed vegetables. All New Zealand sourced seafood. Served with Hislops buttered bread

AGRI POTATO WEDGES

With red pepper sauce and sour cream on the side or bacon and grilled chesse with sour cream

LENTIL BURGER

Lentil, cashew and coriander patty sitting atop crisp salad on toasted bread and hummus finished with zucchini relish

OPEN FISH SANDWICH

Pan fried fish fillets presented on fresh salad atop Hislops toasted garlic buttered bread and finished with homemade tartare sauce.

STEAK SANDWICH

Seared steak layered with mayonnaise, onion marmalade, garlic toasted Hislops bread, salad and potato wedges

SALMON QUESADILLA

Spinach tortilla filled with smoked salmon, herbed pesto, sundried tomato and tasty cheese served with a seasonal salad.