Meals at Eat Green Design are served on platters, at the communal 40-seat table, and are designed to be shared. The menu has been devised by Jared ingersoll of Danks Street Depot, and features seasonal and ethical produce.
BREAKFAST OR BRUNCH
> Slow cooked broccoli, creamed eggs, chives, goat’s fetta, parsley
> Polenta porridge, rhubarb compote, warm milk
> Winter fruits
> Sourdough toast and house made jam
Organic fruit juice
Freshly pressed coffee, selection of teas
DINNER
> Sourdough with Lakelands organic, biodynamic new season olive oil
> Seasonal baby vegetables with chopped lemon sauce
> Sauté of mushrooms with fetta finished with croutons
> Blood orange and fennel salad
> Spiced roasted duck with quince and roasted celeriac
> Radicchio salad with crispy onions, pecorino, parsley and vinegar
> Olive oil polenta cake with spiced cumquat and cream
Drinks include:
> DogRidge THE PUP Sauvignon blanc
> DogRidge THE PUP Shiraz
> Orange juice
> Sparkling mineral water
> Assorted soft drinks
> Freshly pressed coffee, selection of teas
