Muffin of the Day

Pineapple berry

Breakfast (7am – 11am)

French toast with J.C Nyman Farms’ maple syrup on the side

Sweet tooth breakfast: two raspberry pancakes, warm apple crisp with maple syrup and plain Greek yogurt

Two eggs, peameal bacon, toast and jam

Steel cut oats with raisins and cinnamon, brown sugar on the side

Homemade fruit and nut granola, Greek yogurt and fruit compote

Lunch (11:30 to 3pm)

Lentil and vegetable soup

Thai-spiced carrot soup

Sundried tomato, caramelised onions and feta on puff pastry,  served with salad

Tall Poppy Farm turkey and cranberry salad sandwich, served with side salad

Spicy bean burrito served with sour cream and salad

Falafel wrap with lemony tahini sauce

Thai vegetable curry, served with warm pita and chutney

Hummos, warm pita and olives

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Blog exerpt:

We make excellent french toast. The name in French, “pain perdu” refers to the fact that, traditionally,  it was a way to save “lost bread” that had gone stale. We don’t do that. We start with a variety of gorgeous fresh breads from the Pastry House in Picton, or Fred’s Bread in Kingston and cook it quickly so it’s got a lovely crust on the outside and is beautiful and delicate in. Sprinkle with a little icing sugar, maybe some fresh fruit compote nestled in there, and served with a small pitcher of warm maple syrup. Mmmm.