| - | - |
| 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 | Italian, European |
| Via Alta Italian Restaurant | European |
| The Italian Willoughby | Italian, Pizza & Pasta, European |
| Crisabel Cafe Tapas Bar | Japanese, European |
| High st Deli | European |
Below you'll find samples from menus of places nearby.
| LAMB & ENGLISH SPINACH - black pepper cardamon chilli | $14.90 |
| GARLIC NAAN - seeded garlic butter fresh parsley | $3.50 |
| KING PRAWNS BURMESE STYLE - bamboo shoot coconut chilli | $17.00 |
| CHICKEN VINDALOO - hot tamarind chilli and cardamom - gorgeous | $14.00 |
| LAMB KHORMA - spiced yoghurt & miled cashews | $14.90 |
| DEVILLED PORK BELLY - Spiced soy, molasses, chili and brown sugar | $10.00 |
| LAMB RHOGAN JOSH - garam masala yoghurt fresh coriander | $14.90 |
| BEEF KHORMA - spiced yoghurt & miled cashews | $14.00 |
| Clean Here for the full menu for Indian Gourmet Curry Express |
| Jamaican Chocolate | $26.95 |
| White Cherry | $99 |
| A Little Sin | $9.95 |
| Strawberry Fields Torte | $30.95 |
| True Love Kiss | $249 |
| Tiramisu Torte | $29.95 |
| Black Forest Torte | $29.95 |
| Tangy Lemon | $25.95 |
| Clean Here for the full menu for The Cheesecake Shop |
| 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 |
| Bolognese - Bolognese, Oregano, Garlic & Semi-dried Tomatoes served with Shaved Parmesan Fresh Herb Mix. | $9.50 |
| Elvis Crumble - Dessert Pizza layered with Banana Chocolate Chip Cake, Caramel Peanut Butter, topped with Baked Crumble, Fresh Banana & dusted with Icing Sugar | $11.50 |
| All kids meals served with ‘Whole Kids’ Organic Apple Juice (250mL). | N/A |
| Clean Here for the full menu for Crust Gourmet Pizza Bar |
| DESIGNA - Up to 4 toppings included. Additional toppings attract a surcharge | n/a |
| PRAWN BACON & FETA - Prawns, rasher bacon, feta, capsicum, fresh tomato, garlic sauce with oregano & chilli flakes | n/a |
| AMERICANO - Pepperoni, mushrooms & mozzarella | n/a |
| GRAND SUPREME - Ground beef, rasher bacon, pepperoni, capsicum, red onion, baby spinach, smoked leg ham, olives, mozzarella, oregano topped with tomato capsicum sauce | n/a |
| DELI VEGE & CAMEMBERT - Baby spinach, camembert, red onion, mushroom, capsicum, fresh tomato, olives, oregano on crème fraiche topped with tomato capsicum sauce | n/a |
| SPICY HARISSA PULLED BEEF - Slow cooked pulled beef, pepperoni, Italian sausage, fresh tomato, red onion, jalapenos topped with chilli flakes & a spicy harissa sauce | n/a |
| SUPREME - Pepperoni, rasher bacon, capsicum, ground beef, Italian sausage, mushroom, pineapple, mozzarella & oregano | n/a |
| HICKORY BBQ PULLED BEEF - Slow cooked pulled beef, rasher bacon, pepperoni, red onion & mozzarella on a BBQ sauce base, topped with a Hickory BBQ sauce swirl | n/a |
| Clean Here for the full menu for Domino's Pizza |
| Salt & Pepper Calamari- aioli | $9.50 |
| Lamb Pork & Garlic Meatballs | $12 |
| Bomba pork sausage, capsicum, gorgonzola, onion | $24 |
| Norma- rigatoni, eggplant, ricotta, tomato, basil | $21 |
| Ananas ham, pineapple, mozzarella | $20 |
| Banoffee Pizza (Banana/Caramel/Praline | $12 |
| Pumpkin & Ricotta Ravioli- roast pumpkin passata | $23 |
| Prosciutto Rocket tomato, parmesan,mozzarella | $22 |
| Clean Here for the full menu for The Italian Willoughby |
| Name | Cuisines |
|---|---|
| Sakari Japanese Teppanyaki Restaurant | Japanese, Asian |
| Fegos On Frenchs | Modern Australian, French |
| Willoughby Woodfired Pizza & Kebab | Turkish, Pizza & Pasta |
| Willoughby Sea Foods | Fish & Chips, Seafood |
| One Earth Cafe | Vegetarian, Modern Australian |
| Indian Gourmet Curry Express | Asian, Indian |
| Vina Bakehouse | Bakery |
| Mak and Bills | Italian, European |
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