We’re pleased to share with you our Fitzroy Summer Menu updates!
Summer and salads go hand in hand, which is why we’re excited to welcome the Raw Salad Bowl to brunch. Finely chopped cabbage, carrot, beetroot and cabbage are combined with edamame, bean shoots, spinach, and basil, all topped with pepitas, sesame and a creamy cashew dressing. If you like, add a pea-dusted poached egg or cured salmon. If we could only eat one salad for the rest of our lives – this one might be it!
Raw Salad Bowl: Carrot, beetroot, cabbage, bean shoots, almonds, pepitas, spinach, basil and a cashew dressing
Our Brioche has had a makeover, with a new blackberry coulis and a new presentation – but underneath it’s still the same dish we know and love.
Cinnamon Dusted Brioche: Tonka bean creme pat, charred pineapple, maple roasted peanuts, blackberry coulis and coffee caviar
And in the finishing act, our new Summer dessert! Each season our Head Chef James Sanders creates a dessert to marry the flavours of our seasonal espresso blend. This season’s blend comes with tasting notes of mango, lemon sorbet and vanilla bean, which sounds like a dessert already …
Summer: Mango parfait, lemon granita, vanilla bean sponge, toasted coconut and mango coulis
Looking forward to sharing these dishes with you over the coming months. Don’t forget, we’re open through the festive season – our only dates of closure are :
January 1st .
We hope you enjoy x