Sunday Brunch

A generous wedge of savoury quiche, baked fresh weekly by our chef. Different every week, but always good! Served with a crisp side salad.

A light, fluffy, three-egg omelet, served with hand-cut roast potatoes and toast. Our chef will feature different ingredients each week.

A light and delicate omelet, filled and garnished with a generous portion of local Chance Harbour lobster. Served with a rich and flavourful sauce, hand-cut roast potatoes, and toast. Perfect with a glass of champagne!

A superlatively light, crisp, delicate waffle in the Belgian style, served with whipped cream, bacon or fruit, and syrup.

It is hard to find fault with this classic: crisp Enlish muffin, poached egg, savoury ham, and fresh-made Hollandaise sauce. Served with hand-cut roasted potatoes.

Following the format of classic Eggs Benedict, this variation substitutes our chef's house-cured local salmon for the ham. A delicious twist on the popular favourite.

"Sauce Maltaise" is a variation on Hollandaise from the classical repertoire, flavoured with a concentrated reduction of orange juice. Here, our chef has created an Eggs Benedict variation matching the deep flavours of duck prosciutto with Sauce Maltaise, giving new life to the classic pairing of duck and orange.