Brunch

Natural yoghurt, honey, fruit, coulis, organic granola

2 Slices of delicious sourdough or bloomer white bread, the choice is yours. Both breads are made locally here in Bangor.

Walnut topped egg fried Brioche with back bacon & maple syrup

Homemade pancakes topped with bacon, maple syrup and mascarpone

Freshly toasted sourdough filled with our own slow cooked ham, bacon, tomato Ballymaloe based inhouse relish and oozing with 3 cheese block mozzarella, gruyère and gouda

Free Range Chicken fillet coated with Japanese Panko breadcrumb, lightly seasoned Cajun served on a fresh toasted bap. Comes with a side of fresh salad or deep fried tornado potatoes
Put on cheese and bacon add £2.00 (the best!)

Deluxe butter croissant, toasted with melted cheese and our own slow cooked ham

Fresh smashed avocado, fried halloumi, rocket and homemade basil pesto. Toasted original American bagel

Sausage, bacon and fried free range egg in a toasted original American bagel.

Filled with Free Range Chicken, Uxe chorizo, cheese, onions and peppers. Sealed in with Ballymaloe and house relish.

Our famous Chorizo Hash has been revamped and zinged up! Sizzling sriracha fried chorizo and golden potato wedges, crowned with a sunny-side-up free range egg and our signature spicy-sweet aioli.

Our version of eggs benedict consists of locally made soda half topped with our own slow cooked ham, perfectly poached free range eggs, and some rich, tangy house hollandaise sauce. An absolute delight to the culinary senses.

Locally sourced, consisting of 2 Mawhinneys sausages, 2 slices of bacon, 2 free range fried egg, soda and potato bread, tomato, beans, black pudding and mushrooms

Choose from sausage, bacon, free range egg, potato & soda bread, tomato, mushroom, beans, pancake, black or white pudding.

Without a doubt it's up in the top 2 of our fav dishes. The chef has really loaded this one with chorizo, sausage, bacon, mushroom, fried free range egg, chilli, scallions, Ballymaloe relish & sriracha.

Fully ripened fresh avocado infused with lime juice on a base of locally baked toasted sourdough, topped off with 2 poached free range eggs. Pico de Gallo dressing. Perfection!