Menu by Nature Cafe Bar

Rhubarb and blackberry Waffles
House made banana waffles, rhubarb and blackberry compote, lemon curd, toasted slithered almonds, blue spirulina, coconut ice cream (optional custard instead of ice cream)

$24

Apple crumble porridge
Creamy oats made with oat milk, warm cinnamon apples, custard drizzle, coconut crumble topping.

$16

Acai Sunrise bowl (GFO)
Acai berry blend, banana, pineapple, almond milk, cinnamon

Topped with raspberry coulis, coconut flakes, banana, orange, strawberries, seasonal fresh fruits, apple crumble granola clusters, edible flowers, coconut Greek yoghurt, blue spirulina dust

(add peanut butter +2)

Smashed Avocado 2 ways (GFO/NGOO)
1. Smashed Avocado topped with garlicky tomatoes and Feta.
2. Smashed Avocado topped with warm marinated button mushrooms and fresh parsley. Both with house-made balsamic maple reduction- served on Multigrain sourdough (GF bread +1.5)                                                                 

Tofu scramble (GFO/NGO)

A medley of roasted cauliflower, fried potatoes, kale, tofu, fresh herbs. Served with a rich tomato relish and fresh rocket on multigrain sourdough toast (Gf bread +1.5)

Caliente Big breakfast (GFO/ NGO)
Maple marinated button mushrooms, roasted tomato, hash brown, sauteed kale, scrambled tofu, bacon, sourdough toast (Gf toast +1.5/ Add Avocado +4)

Pesto Pumpkin (GFO/NGO)
Warm spiced smashed pumpkin served on white sourdough toast, with basil pesto, feta, rocket, roasted tomato, toasted almonds, balsamic glaze

Turkish B.L.A.T
‘Bacon’, lettuce, Avocado, fresh Tomato, aioli, tomato relish on toasted Turkish bread 

(add a hashbrown +3/ chicken schnitzel +4.5/ GF bun +1.5)

Muffin of the day
See the counter for today’s homemade muffin- served warm

Fruit toast- Apricot and fig sourdough              

$8

Sourdough Toast

With Nuttlex and choice of jam / vegemite / peanut butter

Gluten Free Buckwheat & Chia toast +1.5 

Sides: add on or make your own big breakfast

Picky Chicky
fries, tomato sauce, CFC ‘chicken’, cucumber, strawberries 

Weeny waffles
Served with maple syrup and ice cream

Cheeky cheeseburger
‘beef’ patty, lettuce, cheese, tomato sauce, mayo, soft bun
(fries + 5)

Onion rings
In a crunchy beer batter served with aioli

Spring rolls- 4 (NGO)
In a crispy vermicelli case, filled with purple sweet potato, served with special sweet chilli dip

Sweet potato chips (GF/ NGO)
With aioli dip

CFC-3 (pieces)
Crispy battered chicken in special spices with a chipotle mayo dip 

Seasonal Garden salad (NGO/GF)
Mixed Lettuce, carrot, house pickles, tomato, cucumber, cabbage, toasted mixed seeds, tangy vinaigrette.

Dipping sauce’s
Sweet chilli (NGO) /aioli (NGO)/ tomato relish/ tahini (NGO)/ Chipotle (NGO) /sweet chilli mayo (NGO)

Cauliflower steak (GF/NGO)
Tamari Roasted cauliflower steak, hummus, quinoa rocket and herb salad, warm house roasted potatoes, cranberries, toasted mixed seeds, pickled celery, miso dressing.

Souvlaki Tacos (NGO)
Grilled Mushroom ‘lamb’, tahini sauce, quinoa tabouleh, chilli sauce, cucumber, lettuce, feta (side of chips +5) 

Soup of the day 
A big nourishing bowl of goodness served with sourdough toast
(see specials board for today’s soup)

Pie of the day
Please see counter for today’s pie, served with a garden salad, and tomato relish (add chips +5) 

Cheese toasty (GFO)
Grilled cheese on French sourdough (GF +1.5)(Pesto/mushrooms/tomato/ham/ pineapple/ +3)

‘Chicken’ Parma 
‘Chicken’ schnitzel, Napoli sauce, cheese. Served with seasoned fries and a special garden salad.

Daddy mac burger
Chipotle mayo, battered onion rings, ‘beef’ patty, pickles, tomato sauce, cheese, lettuce, tomato, brioche bun.
Add fries + 5 /sweet potato chips OR onion rings +6

Stayin’ Alive Burger (GFO)
The famous winning burger of Frankston’s burger-off competition! Crunchy Lentil Patty, cucumber, tomato, lettuce, pineapple, hummus, tomato relish, alfalfa, White brioche bun (GF bun +1.5)
Option: no bun extra salads
Add fries + 5 /sweet potato chips OR onion rings +6

Egyptian Salad (GF/NGOO)

Warm crunchy falafels, Lettuce, cucumber, garlicky sesame tomatoes, quinoa tabouleh, spiced pickled beetroot and celery finished with a lemon and tahini dressing.