Breakfast protein bowl.
Ingredients
Scrambled eggs
Spinach
Heritage tomato
Smashed avocado
Sweet potato diced
Quinoa mixed with chives, spring onion, & coriander
Radish sprouts
Dukkah
MOP
- Warm the diced sweet potato and top with dukkah when plating
- Sauce the spinach and season
- Scramble st ewe’s eggs as per usual
- Dress the heritage tomato’s with the house dressing
- Plate the remaining ingredients as per the image above
- If sold with the thick cut bacon upset pan fry the thick cut bacon and finish with cracked black pepper and plate along with the above ingredients
House Vinaigrette
Ingredients
26g Rice vinegar
15g Lemon juice
5g. Salt
14g. Sugar
22g. Dijon Mustard
10g Olive oil
50g Vegetable oil
137g Pickle liquid
MOP
- Whisk the first set of ingredients together to form a paste
- Once the paste is formed whisk in the oils ensuring an emulsion is formed
- Finish by whisking in the pickle liquid
Dukkah nut & spice mix.
Ingredients
220g Peanuts
28g Coriander seeds
160g White sesame seeds
10g Maldon sea salt
30g Cumin seeds
MOP
- Toast the peanuts, coriander seeds, cumin seeds and white sesame seeds separately until golden brown
- Roughly crush in a mortar and pestle and season
Thick cut bacon.
Ingredients
1x Smoked pork belly (butcher block)
Vegetable oil to cover
Black peppercorns
Thyme sprigs
MOP
- Place the smoked pork belly, black peppercorns, and thyme sprigs into a gastro tray and then top with vegetable oil to cover
- Wrap the tray in tin foil and bake in the rational at 140c for 3 hours. The pork belly should be soft but not falling apart. Its important that once chilled the belly will hold its shape once sliced
Waiters Notes
Breakfast protein bowl with scrambled egg, quinoa, spinach, heritage tomato, sweet potato & avocado. Thick cut bacon is an optional upsell
Allergies: Mustard, Sesame, Dairy, Eggs, Sulphites, Nuts - Hazelnuts