| - | - |
| HSB breakfast tasting plate with 5 tasty morsels | $14 |
| Red fruit salad with vanilla almonds and yoghurt | $12 |
| Ricotta hotcakes with maple syrup and banana’s | $15 |
| Tartine of avocado, grilled haloumi & proscuitto | $15 |
| Tartine of heirloom tomatoes, buffalo mozzarella, basil and white anchovy | $15 |
| Omelette of mushroom, spinach and goats cheese | $16 |
| Classic eggs benedict with ham & hollandaise or Classic eggs benedict with smoked salmon & hollandaise | $16 / $18 |
| Eggs - Poached, scrambled or fried served with white rustic toast (We proudly use Kangaroo Island free range pasture eggs) | $12 |
| High street Bistro Breakfast - Two eggs any style with choice of two sides from below: | $18 |
| Thin Bacon | $6 |
| Roast roma tomato with balsamic | $5 |
| Button mushrooms with garlic, parsley and butter | $6 |
| Pork and fennel sausages | $7 |
| Fresh avocado, black pepper | $5 |
| Buttered English spinach and lemon | $7 |
| Grilled chilli chicken chorizo | $7 |
| - | - |
| Boyer bread rolls with tapenade and Pepe Saya butter | $6 |
| Oysters - Sydney rock oysters freshly opened with a chardonnay vinegar dressing. Half or dozen | $18/$36 |
| Charcuterie plate influenced by Pino (artisian smallgoods producer) | $25 |
| Warm selection of Alto olives, cornichons and sweet garlic | $7.5 |
| Buffalo mozzarella and heirloom tomato salad with crisp prosciutto, white anchovy and sage | $17/$24 |
| Roast prosciutto wrapped figs with a goats cheese mousse, baby leaf salad and a blood plum vinegar reduction | $17/$24 |
| Pan fried Yamba prawns on a crisp tortilla with fontina, olive, sundried tomato and chilli jam | $22/$32 |
| Breaded lamb brains on creamed spinach, capers, lemon with a nut brown butter and fried parsley | $18/$26 |
| Handmade ricotta and basil gnocchi with white asparagus, burnt sage butter and parmesan | $19/$29 |
| Baked goats cheese soufflé with a tomato and caper sauce, roast hazelnuts and watercress | $19 |
| Beer battered flathead chips, lemon and tartare sauce | $25 |
| Steamed mussels with chilli, garlic, white wine, tomato and parsley with grilled baguette and aioli | $27 |
| Grilled kingfish fillet on wilted greens, baby crab omelette, tomato salsa | $29 |
| Twice cooked thirlmere chicken breast on gnocchi, artichoke and baby spinach, seeded mustard sauce | $28 |
| Char grilled sliced beef salad with rocket leaves, roast cherry tomatoes, shaved parmesan, crisp eschallots and a horseradish dressing | $27 |
| Roast double lamb cutlets on sweet potato mash, pine nut, currant and balsamic reduction | $29 |
| Rocket salad with organic almonds, black pepper and lemon | $9 |
| Sauté potato, rosemary, garlic and pink salt | $8 |
| Chips | $7 |
| Snow peas with chilli and parmesan | $9 |
| Pavlova with lemon curd, passionfruit and raspberry | $12 |
| Flourless chocolate cake with vanilla icecream and smashed raspberries | $14 |
| Classic crème caramel with chantilly cream | $12 |
| Cheddar, triple cream and blue cheeses with fruit compote and lavosh | $23 |
| Petit four plate | $6 |
| - | - |
| Boyer bread rolls tapenade and Pepe Saya butter | $6 |
| Sydney Rock Oysters – freshly opened with a chardonnay vinegar dressing (half or doz) | $18/$36 |
| Warm marinated olives from Alto Olives | $7.5 |
| Pan fried Yamba prawns on a crisp tortilla of goat’s cheese olive, sundried tomato & fontina, tomato salsa | $22/$32 |
| Ceviche of hiramasa kingfish infused with pomegranate lime and coriander, baby leaf salad | $19/$29 |
| Snapper and crabmeat boudin on creamed leek with a boullibaise broth, trout roe | $22 |
| Baked goat’s cheese souffle tomato and caper sauce roast hazelnuts and watercress | $19 |
| Breaded lamb’s brains on creamed spinach, caper, lemon, nut brown butter and fried parsley | $18/26 |
| Smoked quail breasts with caramelised fig, soft quail egg, date puree and an apple and basil dressing | $19/$29 |
| Handmade ricotta and basil gnocchi with white asparagus, burnt sage butter and parmesan | $19/$29 |
| Chef’s fresh fish fillet, pan fried and served on wilted greens, crab and shiitake eggplant roll, sauce vierge | $34 |
| Twice cooked thirlmere chicken breast on chive spaetzle wood mushrooms and a porcini sauce | $31 |
| Grilled rack of lamb on char grilled spanish onion and spinach celeriac puree and a smoked tomato jus | $34 |
| Roast muscovy duck breast on braised red cabbage, morello cherries pomme dauphine and a game jus | $36 |
| Char grilled, grain fed, darling downs scotch fillet, twice cooked fat chips, shiraz jus and bearnaise sauce | $36 |
| Crisp fried zucchini flowers filled with ricotta and preserved lemon on beetroot risotto, shaved asparagus and wilted greens (vegetarian) | $31 |
| 'Orgy’of Berries, folded in a mascarpone and champagne mousse with crisp meringue and raspberry sorbet | $15 |
| Assiette of chocolate flourless chocolate cake, crème brulee, salted caramel and dark chocolate tartlet | $16 |
| Classic crème caramel with chantilly cream | $12 |
| Pomegranate jelly with rosewater and vanilla panna cotta crumbled pistachio biscotti | $14 |
| Cheese plate - Pynegana cheddar, Tarwin Blue and Tarago triple cream, dried fruit compote and lavosh | $23 |
| Petit Four plate | $6 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Mak and Bills | European, Italian |
| Via Alta Italian Restaurant | European |
| The Italian Willoughby | Italian, European, Pizza & Pasta |
| Crisabel Cafe Tapas Bar | European, Japanese |
| High st Deli | European |
Below you'll find samples from menus of places nearby.
| DHALL - very gentle - perfect side dish | $12.50 / $8.00 |
| CHICKEN TIKKA - Smoke oven roast fillet slices with fresh mint relish | $10.00 |
| PORK VINDALOO - Goanese tomato tamarind chilli fenugreek | $14.00 |
| LAMB KHEEMA - minced lean lamb cummin seed chilli grean peas | $14.90 |
| GREEN BEAN MUSTARD SEED - butter and onions | $12.50 / $9.00 |
| BUTTER CHICKEN - everybody's favourite cream cinnamon tomato | $14.50 |
| KING PRAWNS BURMESE STYLE - bamboo shoot coconut chilli | $17.00 |
| MADRAS STYLE PAPPAD - crispy wafers four for | $3.50 |
| Clean Here for the full menu for Indian Gourmet Curry Express |
| Continental Eclairs | $2.95 |
| Blueberry | $25.95 |
| Carrot Cake | $26.95 |
| Number Cakes | $46.95 |
| Marble Baked | $26.95 |
| Original Sin | $38.95 |
| American | $24.95 |
| A Little Sin | $9.95 |
| Clean Here for the full menu for The Cheesecake Shop |
| Spicy Spanish Seafood - Marinated Garlic Tiger Prawns, Scallops, Shallots, Caramelised Onions & Thinly Sliced Spicy Chorizo, served with a Chilli Infused EVOO. | $12.50 |
| Bolognese - Bolognese, Oregano, Garlic & Semi-dried Tomatoes served with Shaved Parmesan Fresh Herb Mix. | $9.50 |
| Prosciutto Blanco - Thinly Sliced Prosciutto, Portobello, Shiitake & Oyster Mushrooms with Gorgonzola, mixed with Blanco Creme & Garlic, served with Shaved Parmesan Fresh Herb Mix. | $11.50 |
| Roast Beetroot - Slow Cooked Roasted Beetroot, Baby Spinach, Feta, Crushed Walnuts & Fresh Herbs dressed with Honey. | $12.50 |
| Ice Cream - Vanilla Bean / Salted Caramel / Death by Chocolate / Peanut Butter Disaster / Blood Orange | $4.50 |
| Pasta Vegetarian - Grilled Eggplant, Spinach, Roasted Capsicum,Feta, Marinated Artichokes, baked in a Tomato Olive Tapenade sauce, servedwith Walnuts & Shaved Parmesan Fresh Herb Mix. | $10.50 |
| Clean Here for the full menu for Crust Gourmet Pizza Bar |
| SPICY VEG TRIO - Baby spinach, fresh tomato, red onion & mozzarella topped with chilli flakes | n/a |
| PULLED BEEF & BACON - Slow cooked pulled beef & rasher bacon on a BBQ sauce base | n/a |
| CHICKEN & FETA - Seasoned chicken, baby spinach, feta cheese, cherry tomatoes, olives & oregano with garlic sauce | n/a |
| GODFATHER - Pepperoni, fresh tomato, capsicum, Italian sausage, olives, oregano & garlic sauce | n/a |
| PRAWN BACON & FETA - Prawns, rasher bacon, feta, capsicum, fresh tomato, garlic sauce with oregano & chilli flakes | n/a |
| BEEF & ONION - Ground beef, red onion & mozzarella on a BBQ sauce base | n/a |
| FIRE BREATHER - Ground beef, Italian sausage, jalapenos, pepperoni, fresh tomato, red onion & mozzarella topped with chilli flakes | n/a |
| HALF 'N' HALF - Your choice. Combine any 2 of our delicious pizzas in 1 | n/a |
| Clean Here for the full menu for Domino's Pizza |
| Seashell Marinara~ prawns, mussels, calamari, garlic & white wine | $26 |
| Genovese roast potato, pork sausage, pesto | $22 |
| Banoffee Pizza (Banana/Caramel/Praline | $12 |
| Ananas ham, pineapple, mozzarella | $20 |
| Sharing Banquet For Groups of 10 or more | $35pp |
| Pappardelle Duck Ragu | $26 |
| Margherita tomato, basil, fior di latte | $19 |
| Clean Here for the full menu for The Italian Willoughby |
| Name | Cuisines |
|---|---|
| Sakari Japanese Teppanyaki Restaurant | Japanese, Asian |
| Fegos On Frenchs | French, Modern Australian |
| Willoughby Woodfired Pizza & Kebab | Pizza & Pasta, Turkish |
| Willoughby Sea Foods | Seafood, Fish & Chips |
| One Earth Cafe | Vegetarian, Modern Australian |
| Indian Gourmet Curry Express | Asian, Indian |
| Vina Bakehouse | Bakery |
| Mak and Bills | European, Italian |
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