Breakfast

Monday — Friday
8·30am — 11·30am

Dishes are designed for sharing and will be served for the table. Each dish will arrive when it's ready.

PASTRIES

croissant.

2·5

PAIN AU CHOCOLAT.

3

ALMOND CROISSANT.

4

ADD PROVENÇAL PRESERVES,

sourced directly from Provence:

  • Honey. 1
  • Blackcurrant. 1
  • Strawberry. 1
  • Raspberry. 1

EGGS

Two Poached free range eggs

served on a toasted muffin with hollandaise sauce:

  • Eggs Benedict, with Bayonne ham. 6
  • Eggs Florentine, with spinach. 6
  • Eggs Royale, with smoked salmon. 6·5

RATATOUILLE WITH FRIED EGG

and Parmesan.

6

TOASTS & CRÊPES

TOAST AND BUTTER

with Provençal preserves.

3·5

FRENCH TOAST OR CRÊPE

with a choice of:

  • Lemon and sugar. 4·5
  • Maple syrup. 5
  • Passion fruit syrup, pineapple and mango. 6

FRUITS & GRAINS

FRUIT SALAD.

Fresh seasonal fruits.

4·5

GRANOLA

with Greek yoghurt and berry compote.

5