SANDWICHES
Our sandwiches are what legends are made of. Using top quality ingredients at all times, applying care with assembly, cooking meats in-house and using world class breads (which coincidentally have been made by us) is OUR recipe for success.
The New Yorker – the King of Sandwiches
House cooked locally cured cornmeat, gherkin relish, swiss cheese and mustard mayo on our malted barley pane italiano.
The Dill Chicken – Queen to the King
House poached chicken breast, dill mayo, iceberg and parmesan.
The Davey
Red cap mayo, poached chicken breast, mild salami, chilli sauce, sun-dried tomatoes, baby spinach, double cheese, panini roll.
*hint – get it toasted!*
The Vego
Roasted pumpkin and zucchini, hummus, baby spinach, sunflower seeds, swiss and feta cheeses.
Bacon and Egg Panini
Locally cured rasher bacon by Rayners Gourmet Meats, scrambled cage free eggs, house made tomato relish, dill mayo on our ciabatta panini.
Each Week We Shake Things Up and Let You Experiment! Look Out For:
The B.F.C – Bakeologists fried chicken – southern fried chicken, honey
glaze, chilli sauce, slaw, brioche bun.
The Grand Lamb Kofta – Homemade Lamb Kofta, housemade slightly spicy
beetroot relish, baby spinach & fetta, on Turkish bread.
The Boss Hog – Asian spiced slow cooked pork belly, naked lime cabbage
slaw, coriander yoghurt, crunchy fried noodles.
The Sub “OUR” Way – Homemade beef meatballs, cooked in our tomato
sauce, fresh basil, baby spinach, swiss and parmesan cheeses.
CHECK OUT OUR WEEKLY SANDWICH SHAKEUP
Come in and try one of our exciting specials!