SOS Cafe

Warm toasted Turkish bread topped with garlic butter and melted cheese.

Grilled eggplant, roasted capsicum, onion, crusted dukkah and parmesan served on toasted bread.

Chef’s selection of two dips served with toasted turkish bread.

Potato wedges with sweet chilli and sour cream.

Crispy golden chips served with aioli.

Warm salad of grilled eggplant, capsicum, onion, broccolini, and baby carrots tossed with an orange vinaigrette topped with grilled halloumi and dukkah.

Mixed lettuce with smoked salmon, mint, avocado, cucumber ribbons, quinoa, sun dried tomato, kalamata olives and feta finished with a lemon dressing.

Jack daniels smokey bbq pulled pork, onion rings, melted cheese and American slaw in a soft brioche bun served with crispy golden chips.

Tasmanian salmon fillet with crushed Kipfler potatoes, harissa sauce and spring vegetables.

Cooked pork ribs with sticky maple, glaze and fresh apple slaw served with pan fried vegetables.

Crumbed chicken breast schnitzel topped with a Napoli sauce, shaved ham and melted cheese served with mini SOS salad and chips.

Dukkah dusted tenderloin, roasted jap pumpkin and spring vegetables served with red wine jus.

300g. Striploin cooked to your liking served with prosciutto wrapped with a bunch of vegetables and kindler potato seasoned with rosemary garlic salt. Your choice of red wine jus, mushroom sauce or garlic butter.

Chicken cooked with creamy garlic butter, cherry tomatoes, spinach and tossed with linguini and topped with parmesan cheese.

Sautéed water crystal bay prawns and spicy Spanish chorizo tossed with roasted capsicum, chilli, garlic and baby tomato finished with spinach and kale and lemon infused oil.

Grilled eggplant, roasted capsicum, onion, olives and feta in rich tomato sauce finished with shaved parmesan and herbs.

Parcels of pasta filled with roasted pumpkin and sage tossed with pesto, mushroom and sundried tomato in a creamy Napoli sauce with shaved parmesan cheese.

Italian rice tossed with marinated chicken breast pieces, sautéed mushroom, baby spinach and kale, cooked with cream and vegetable stock and garnished with shaved parmesan cheese.

Italian rice with roast pumpkin, baby spinach, sun dried tomatoes and pine nuts in vegetable stock with a dash of cream and parmesan cheese.

Two runny eggs baked with sautéed wild mushrooms and green vegetables. Topped with Persian feta and pine nuts served with crispy bread.

Two free range poached eggs, pulled ham hock, apple slices and covered in apple cider hollandaise served on turkish bread.

Fluffy gluten free pancake stack, banana, cashew cream pistachio and cacao nib crumble. Served with espresso ice cream and maple ristretto.

Served with a choice of butter, vegemite, peanut butter and jam.

Acai berry, banana sorbet, granola, toasted, coconut and fruit.

Bircher muesli topped with poached pear and yoghurt.

Smashed avocado piled on crusty sourdough with goat’s cheese, cherry tomatoes, garnished with sweet potato crisps and toasted sesame.

Fritters, poached egg, and crispy prosciutto are served on a bed of fried spinach and kale. They are garnished with carrot Kasundi and sticky beetroot reduction.

Chorizo, baby peas, and sweet corn folded through scrambled eggs served on multigrain sourdough with kale pesto and spring onion.

Poached eggs, caramelised pumpkin, smashed avocado, field mushrooms roast tomato, bacon, spicy harissa and a slice of bread.

Made with leaves.