B R EAK FAST

BRÛLÉ E D GRAPE F RUI T - 8 PL ATES

vanilla sugar, pickled ginger & fresh mint
HOUSE BAKED - 4
HOUSEMADE PRESERVES G R AV L A X - 1 5
W/ CLOTTED CREAM - 8 house-cured arctic char, watercress,
CROISSANT
choice of baguette, 7 grain or raisin toast beet-cured egg, pickled onion, ca-
per cream cheese & toasted rye F R IA ND
AVOCADO TOAST - 9 blueberry, almond
preserved meyer lemon, aleppo chili
OMELETTE - 1 3 S CO NE
& black seeds on grilled 7 grain
gravax, asparagus, creme fraiche, fine herbs cheddar, bacon
*add two eggs any style - 5
LOA F
BASIL SC RAM B LED EG G R I COT TA PA NC A KE S - 1 6 banana, chocolate, wattleseed
SANDWIC H - 10 honeycomb butter, banana, strawberries
C A R R OT M U F F IN
aged cheddar, mayo & spicy tomato jam served with 100% pure maple syrup

BI G B R E A KIE - 1 6
FRU IT SAL AD - 10
2 eggs any style, hash browns, whole SIDES
tropical, stone & berries
wheat toast & choice of 2 sides
FI VE LE AVE S GRANOL A - 11 AVO C A D O - F R I E D
fresh seasonal berries & greek yogurt SWEET COR N F R IT T E R S - 1 4 TO M ATO E S - S AU T É E D K A L E
w/cumin, yogurt, watercress, toma- - S AU T É E D M U S H R O O M S -
STE E L C UT OATS - 9
BOWLS

to-avocado salsa & poached egg H A S H B R OWN -

w/apricot, coconut & poppy seed
GR ILLE D C H O R IZO -
H E RITAGE GRAI N S - 15 MOR OCCA N S C R A M B LE - 1 4 H O U S E M A D E B A KE D B E A N S
w/crunchy & sprouted grains, pick- merguez sausage, spiced chickpeas, - T H IC K C U T B ACO N - 5
led celery, watermelon radish, poached avocado on 7 grain toast
eggs & nettle-walnut pesto
T WO EGGS A NY S T Y LE - 8
G RE E N TE A NOOD L ES - 15 | STEAK - 8 | F R IE S - 6 |
w/sesame crusted avocado, mushroom, T R U F F LE F R IE S - 8
edamame, radish, egg & ginger-miso dressing

LU N CH

STARTERS SAL ADS SANDWICHES w/ salad or fries

DA ILY M ARKE T OY STER S P ERF ECT MA R KE T GR E E NS - 10 T U NA B A H N M I - 1 5

freshly shucked & served with shallot & grain mustard vinaigrette seared & preserved albacore tuna, pickles,
cucumber mignonette chilis, coriander-scallion mayo on baguette
CH OP P ED B L AC K K A LE - 1 4
six - 18 | d o zen - 3 6 C R IS P Y C H IC KE N - 1 4
spicy anchovy dressing, aged gouda,
savoy cabbage slaw, pickled tomatillo,
& hazelnuts
SEASONAL SOUP - 8 coriander-smoked onion aioli on sesame bun
choice of baguette, 7 grain, G EM L E T T U C E - 1 4 GR E E N P E A FA L A F E L - 1 4

D ESSER T
raisin walnut toast snap peas, spring onion, shaved fennerl, cucumber relish & minted labne
soft herbs & rhubarb vinaigrette on grilled house-made naan
CH ARRE D SHISH I TOS - 9
A N OTH E R S A L A D - T B D B L AT - 1 5
mezcal salt, coriander & lime
green things & thick cut bacon, gem lettuce, tomato, crushed
a vinaigrette avocado & cumin-lime mayo *add fried egg 2*
HOUSE M ADE RICOT TA - 15
V EGGIE B U R GE R - 1 5
figs, fresh thyme, honeycomb, maldon
tomato chutney, feta, pickled peppers,
sea salt & fruit-nut bread
arugula *add five leaves toppings 4*

ST E AM E D M U SSEL S - 17 B U R GE R - 1 7
saffron-coconut sauce, chilies, grass fed beef, harissa mayo, on sesame brioche
scallions & grilled sourdough F IV E LE AV E S B U R GE R - 1 9
grass fed beef, grilled pineapple, house-pickled beets,
WINE L IST

LOCAL CHEESE BOA R D - 16 harissa mayo, sunny up egg on sesame brioche

DRI NKS

apple, celery, golden raisin SUN-WE D: 7 A M - 10 PM BURGER ADD ONS - 2

mostarda & fruit-nut bread TH URS-SAT: 7 A M - 1 1 PM bacon, cheddar, gruyere, blue cheese, truffle fries
DAY

We are dedicated to using the highest quality ingredients with a focus o n so urcing lo cal p ro d uce , sust ainab le se afo o d , fre e -r ang e m e at and p o ult r y.
Th ere is a r isk asso ciated with con sumpt ion of raw oyste rs or any raw prote in.
 OYS T E RS

FL ASH FRIE D OYSTERS - 16 ROA S T E D - 1 6 O N T H E H A LF S H E LL

with smoked onion aioli & spinach, fennel, breadcrumbs served w/cucumber mignonette, cocktail
cucumber relish & chili & lemon
six - 18 | dozen - 36

S TA R T ER S SA L A D S

SE ASONAL SOU P - 8 SEA RED A LB ACO R E 1 5 PERFECT MARKET GREENS - 10

pepperberry, fermented daikon, shallot & grain mustard
CH ARRE D SHISH I TOS - 9 pickled ginger & samphire vinaigrette
w/mezcal salt, coriander & lime
G RI L L ED P R AWNS - X C H O P P E D B L AC K K A LE - 1 4
B ABY B E E TS - 14 tbd spicy anchovy dressing, aged gouda,
buttermilk, preserved blood orange, tbd & hazelnuts
puffed barley & cress
MEAT A P P - X GEM LETTUCE - 1 4
HOUSE M ADE RICOT TA - 15 tbd snap peas, spring onion, shaved fennel,
figs, fresh thyme, honeycomb, maldon tbd soft herbs & rhubarb vinaigrette
sea salt & fruit-nut bread
LO C A L C H E ESE B OA R D - 1 6 ANOTHER SALAD - 1 4
G RE E N PE A FAL A F EL - 15 apple, celery, golden raisin, leafy greens
minted lanbne, spicy carrot salad & pea shoots mostarda & fruit-nut bread
a d d gri l l e d o rga n i c chi cke n - 8

MAINS

M INTE D C AVATEL L I - 2 0 V EG G I E B U R GE R - 1 5
english peas, green garlic, meyer lemon & tomato chutney, feta, pickled peppers, arugula
smoked ricotta *add Five Leaves toppings - 4
S U N-WE D : 7 A M - 10 PM
O RA KING SALMON - 2 8 BUR GE R - 1 7 T HU R S-S AT: 7 A M - 1 1 PM
crushed chick peas, spiced baby grass-fed beef, harissa mayo on sesame brioche
beets, fennel & chermoula choice of salad / fries

WHOLE GRILLED BARRAMUNDI - 2 9 F I V E L EAV E S B U R GE R - 1 9 S WE E T & S P IC Y

charred baby squash, nettle-walnut pesto grass-fed beef, grilled pineapple, BRUSSEL SPROUTS - 9

D ESSER T
house- pickled beets, harissa mayo garlic confit, pecans
A M ISH C HIC KE N - 2 6 & sunny up egg on sesame brioche
white asparagus, rye berries, c h o i c e o f s a l a d / f ri e s R OA S T E D C A R R OT S - 9
pickled chard & sherry jus yoghurt, saltbush dukkah
SI DES

B URG E R A D D IT I O N S - 2
L AMB SHE PHE RD’S P I E - 19 GRILLED FENNEL - 9
bacon / gruyere / blue cheese /
w/ roasted root vegetables saffron, pink peppercorn
truffle fries

NZ L AM B C HOPS - 2 8 C E LE R Y R O OT M A S H - 9
artichoke tapenade, baby leek & olive salt
T R U F F LE F R IE S - 8
G RI LLE D HANGE R S TEA K - 2 7
F R IE S - 6
WINE L IST

charred broccoli rabe, celery root

mash & harissa butter
DRI NKS
NIGH T

We are dedicated to using the highest quality ingredients with a focus o n so urcing lo cal p ro d uce , sust ainab le se afo o d , fre e -r ang e m e at and p o ult r y.
Th ere is a r isk asso ciated with con sumpt ion of raw oyste rs or any raw prote in.
 D E SSE R T

ST IC K Y DATE P UD D I N G - 9 IC E C R E A M - 9
warm toffee sauce & vanilla ice cream seasonal flavour w/ berries
P E A R GINGE R C R IS P - 9
brown sugar-oat crust,
ROSE WATER PAV LOVA - 9 A F F O GATO - 9
honeycomb ice cream
passionfruit curd, kiwi frui vanilla ice cream & coffee
& fresh whipped cream espresso shot

DRINKS

DIGESTIF / BRANDY AMARI PORT / SHERRY

C Y NA R - 10

D ESSER T
R A M A ZOT T I - 10
LAZZARONI AMARETTO - 9 D OW S TAWNY 10 Y R - 10
AV E R NA - 10
LUXARDO SAMBUCA - 8 L A G U I TA M A N Z A N I L L A- 10
M O NT E NEGR O - 10
BOULARD CALVADOS V.S.O.P. - 12 LUSTAU LO S A R CO S
F E R NE T B R A NC A - 10
CANDOLINE GRAPPA - 14 O LO R O S O - 10
C A R DA M A R O - 10
A M A R O NO NINO - 1 1
WINE L IST
 HOUSE COCKTAILS HOUSE CL ASSICS REFRESHING

EL REY F I V E L E AVES B LOODY M AR Y - 11 CO KE / D IE T CO KE - 4

blanco tequila, grapefruit, lime, our famous recipe M O U NTA IN VA LLE Y 1 LT R - 5
agave, salt & cayenne rim F I V E L E AVES M I C H EL ADA - 10 B U NDA B E R G GINGE R B E E R - 4
LU C I L L E T WO Modelo Especial, cayenne, tabasco, lime, F R E S H S Q U E E Z E D OJ - 4
gin, cassi, egg white, lime, lavender bitters worcestershire, fresh ground pepper IC E D T E A - 4
NIGHT NURSE M I M OS A - 10 F R E S H LE M O NA D E - 4
bourbon, fino sherry, white vermouth, fresh OJ & sparkling vino A R NO LD PA LM E R - 4 .5
muddled blackberry B ELLI NI - 10
T U R M E R I C B E E S KN E E S peach nectar & sparkling vino AMERICAN WHISKEY
gin, lemon, tumeric infused KIR ROYALE - 10
honey, spices, orange bitters crème de cassis & sparkling vino
OLD FOR R ES TER - 11
OPEN SEASON WH ISKEY IN A JAR - 14 B UFFALO TR AC E - 12
calvados, sweet vermouth, arcane five leaves blend of whiskeys served over ice B ULLEI T - 12
fernet, pear liquor, angostura
M I C H TER ’ S - 13
SOUTHERN BELLE 4 R OS ES - 11
English Breakfast infused vodka,
BEER
lemon, mint, prosecco
TAP RYE
DIRT NAP
mezcal, cardamaro, dry curacao, COOPERS RED - 6
honey, lime, orange citrate PACIFICO - 6 R I T TENH OUS E - 10
- 13 B ULLEI T - 13
B OT T LE & CAN M I C H TER ’ S - 13
WHISTLE PIG - 14
HOUSE PITCHERS BUDWEI S ER - 5
B EER TB D - 5
EL REY B EER TB D - 5 IRISH
blanco tequila, grapefruit, lime, B EER TB D - 5
agave, salt & cayenne rim C I D ER TB D - 6 JAM ES ON - 11
S U C KE R P U N C H P OWER S - 11
apple brandy, apple cider, lemon,
pedro ximenez sherry, maple syrup GIN SCOTCH
- 45
P LYM OUTH - 12 L A P H R O I A I G 10 Y R - 13
H END R I C K ’ S - 12 H I GH L AND PAR K 12 Y R - 14
APÉRITIFS & AMARI S T. G E OR GE D R Y R Y E - 13 B ALVENI E 12 Y R - 14
M AC ALL AN 12 Y R - 14

LILLET - 9 VODKA
CYNAR - 9 TEA
F E R N E T B R A N C A - 10 TI TO’ S - 12
AP E R O L - 10 KETEL ONE - 12 O RGAN I C ART O F TE A
C AM PA R I - 10 LOFT & B EAR - 13 P Y RAM I D S AC HE T
BENEDICITNE - 11 GR EY GOOS E - 13 EARL GREY, ENGLISH BREAKFAST,
AB S I N T H E - 1 2 MINT GREEN, ORCHID OOLONG,
GR E E N/ Y E L LOW C H A R T R E U S E - 1 3 RUM FR ENC H LEM ON GI NGER

D ESSER T
- 4
TEQUIL A & MEZCAL PL ANTATI ON - 12
S M I TH AND C R OS S - 13 LEADFOOT COFFEE
F O R TAL E Z A S I LV E R - 1 2 GOS LI NG’ S - 13
TA PAT I O S I LV E R - 1 2 R H UM JM - 12 DRIP - 3
L A G R ATO N A S I LV E R - 1 1 S A I LOR JER R Y - 12 ES P R ES S O, AM ER I C ANO - 3.5
F O R TAL E Z A R E P O S A DO - 1 3 C AP P UCC H I NO, COR TAD O - 4
GRAND CENTENARIO BRANDY L AT T E - 4.25
REPOSADO - 13 TUM ER I C L AT TE - 4.75
TEQUIL A OCHO ANEJO - 14 H OT C H OCOL ATE - 4
L A I R D ’S A P P LE B R A N DY - 11
I L L EG AL J OV E N - 1 1 M OC H A - 4.5
P I E R R E F ER R AND COGNAC - 11
YO L A - 1 3 M I LK AND H ONEY - 3.5
LELOUVIER CALVADOS - 13
WINE L IST

D E L M AG U E Y V I DA - 1 2 ad d e x t ra s ho t / ic e - +75 c
DRI NKS