The breakfast list at Spoonfed was organised in an unusual way: by the utensil you would reach for. Dishes fell into groups for eating with a fork, with a spoon, or with your hands. This overview describes that layout as it appeared in an archived snapshot. It leaves out prices and does not replace the restaurant’s own current menu.
With a fork
This is the biggest group and it splits into sweet and savoury plates.
From the griddle. Fried chicken on a malted waffle came with sage butter, syrup and fresh fruit. Pancakes were made with a gluten-free batter and flavoured with pineapple, lemon and ricotta, finished with a preserved-lemon syrup. Thick slices of brioche French toast arrived with seasonal berries and maple syrup.
From the egg side. An egg-white plate combined marinated lemongrass chicken, ancient grains, roasted peppers and shaved Brussels sprouts with a green charmoula. Avocado toast was piled on country wholegrain bread with tahini, crispy chickpeas, lemon and two poached eggs, plus a small arugula and Parmesan salad. An omelette in the “Central Coast” style used grilled chicken, avocado, feta, spinach, tomato and oregano. Marinated skirt steak with three eggs was served with potatoes or hash browns. A skillet hash of roasted cauliflower, mushrooms, black-eyed peas, artichoke and capers could be ordered vegan, without the eggs.
Build your own omelette. A three-egg omelette let guests pick two fillings and one protein from a long list. Fillings ranged from vegetables and grains to a wide choice of cheeses and sauces such as pesto, salsa verde and chimichurri. Proteins included bacon, chicken sausage, gravlax and avocado.
With a spoon
Lighter bowls filled this section: a chia parfait made with coconut and almond milk and fresh fruit, house granola with oats, seeds and dried blueberries served with honey yogurt, and steel-cut oats topped with bruléed bananas and currants.
With your hands
Handheld breakfasts included tacos with scrambled eggs, bacon or chicken sausage, black bean purée and pickled shallots; a breakfast club sandwich with avocado, smoked tomato jam and Swiss cheese; and a burrito filled with eggs, ham, hash browns and cheddar.
Extras
Guests could add grilled salmon, skirt steak, crispy tofu, grilled chicken, smoked bacon, chicken sausage or avocado to most plates.
Reading the labels
Each dish carried a short code: GF for gluten free, N for nuts, V for vegan. The menu also carried the usual advice that raw or undercooked meat, seafood and eggs can raise the risk of foodborne illness, especially for people with certain medical conditions.