RESERVATION: 02 9889 4593

Menu

Menu

MADE WITH LOVE

All our breads are supplied by local artisan bakers who use single origin flour.
Our eggs are produced organically by the happy chickens of Pirovic Farms.
Quell’s sweet treats are sourced from high quality organic artisan bakers in Sydney.
Our Three Columbians coffee blend is proudly sourced and roasted
by Frankie’s Beans boutique roaster.

OUR SPRING & SUMMER MENU

BREAKFAST

Until 11.45AM
Followed by lunch menu until 3.30pm
Dinner on Thursday, Friday & Saturday until 9pm

SMOOTHIE BOWL
Choice of Acai/Pink Dragonfuit
Topped with Chia seeds, seasonal fruit, Carob chocolate, muesli and slivered roasted almonds
(Vegan/GF if no Muesli)
– 15 –

NUTELLAWAFFLES
WarmBelgian-style waffles (x 2), with caramelised banana, Nutella, slivered almonds, caramelised popcorn, smashed honeycomb, vanilla-bean gelato with super fruit powder
– 14 –

FIG & RICOTTA FRUIT LOAF
Topped with crushed walnuts and honey, on St Malo’s Bakery Fruit Loaf
– 14 –

AVOCADO & FETA SMASH
With cherry tomato, balsamic glaze on soy-linseed bread
-13-

EGGSBENEDICT
Poached eggs with your choice of pork belly OR smoked salmon, baby spinach, fresh hollandaise & chives on toastedsourdough bread
– 18 –

ITALIAN OMELETTE
Traditional Italian omelette with Parmesan cheese, parsley, pancetta, cherry tomatoes&served with toasted sourdough bread
– 17-

PESTOorCHILLI EGGS
Your choice of house made pesto infused scrambled eggs or chilli paste infused eggs, with crumbled feta cheese, and with served with sourdough toast
– 13 –

BREAKFAST MEZZE
With chorizo, figs, haloumi, sesame coated hardboiled eggs, hommus, tzatziki, pitta bread, and Attiki yoghurt with berries and honey
– 22-

BREAKFAST BURGER
With two fried eggs, maple cured bacon, hash brown,Chef’s pork and fennel sausage (or beef), mushrooms, roasted tomatoes, &hollandaise & tomato relish on aBrioche bun
– 18 –

BIGBREAKFAST PLATTER
Quell your hungerwith eggs your way,maple cured bacon, Chef’s pork and fennelsausage (or chorizo, or beef), slow roasted tomato, grilled marinated mushrooms,hashbrown
&spicy tomato salsa, withyour choice of toast
– 22 –

VEGANBREAKFAST
With ahash brown,sautéed spinach, asparagus, mushroom, avocado, apple cider pickled zucchini, with olive oil & seeded mustard dressing
– 16 –

EGGS YOUR WAY
– 12 –

TOAST
2 pieces: sourdough, soy-linseed, white, wholemeal, croissant or fruit loaf
(GF available; consult your waiter)
With your choice of condiments: Nutella, peanut butter, Vegemite, Jams/Conserves
– 5-

BREAKFAST EXTRAS

Bacon – 4.0 –
Chorizo -5.0 –
Egg – 3.0 –
Smoked salmon – 6.0-
Feta – 3.0-
Haloumi – 5.0-
Mushrooms – 4.0 –
Avocado – 3.0 –
Hollandaise – 2.0 –
Tomato – 2.0 –
Hash Brown – 2.5 –

LUNCH

11.45AM – 3.30PM;

Dinner on Thursday, Friday & Saturday until 9pm

THE QUELL FAJITAS

Spicy Beef OR Tender Chicken
With sour cream, diced tomato, smashed avocado, shredded cheese, charred corn and spicy salsa
-18-

FRITTATA
Italian-style egg, cream & Parmesan cheese omelette, with sweet potato, eggplant, zucchini, mushroom & spinach, served with a green side-salad
– 16 –

SALT ‘N ‘PEPA CALAMARI
Lightly fried and served with chips, salad and dill aioli
-21-

HARISSA LAMB CUTLETS
Served med/rare, with orange couscous, and tzatziki
-26-

THE SEAFOOD BASKET
With crumbed prawn cutlet, calamari, beer battered flathead, chips and dill aioli
-26-

JOHN DORY FILLET
Grilled & served with lemon butter, slivered almonds;
Served with roast-potatoes & orange-fennel salad
– 25 –

MOUSSAKA (GF)
With layers of beef-mince, eggplant, potato & Béchamel;
Served with a side of Greek Salad
– 21 –

FISH & CHIPS
Beer-battered flathead, served with fennel & orange salad with a dill aioli;
Served with potato fries
– 19 –

THE QUELL BURGERS

SOUTHERN-STYLE BUTTERMILKCHICKEN with American cheese, bacon, avocado, lettuce, tomato, with slaw, chipotle aioli & smoky BBQ sauce; served with potato fries
– 18-

WAGYU BEEF with American cheese, pickle, bacon, mustard aioli, tomato, lettuce, BBQ sauce & caramelised onion; served with potato fries
– 18 / add extra patty5.0 –

VEGGIE DELIGHT with our house made chickpea and zucchini patty, roasted eggplant, mixed lettuce, hommus and pesto
-17-

GOURMET SANDWICHES

GRILLEDCHICKEN (or SCHNITZEL)& AVOCADOwith aged cheddar cheese, tomato, mixed lettuce, &dill aioli on sourdough bread
– 14 / add potato fries 3.0-

THE BLAT withmaple-cured bacon,tomato, avocado, mixed lettuce,& dill aioli,
on soy-linseed bread
– 14/ add potato fries 3.0 –

ROASTED VEGETABLE & HALOUMI with roasted capsicum, eggplant, basil pesto, grilled haloumi, mixed lettuce& dill aioli on soy-linseed bread
– 14 / add potato fries 3.0 –

PORK BELLY or CHICKEN YEEROS served in a Greek-pitta wrap with Greek-slaw, Spanish onion, tomato &Tzatziki with potatofries
– 17-

GOURMET SALADS

WARM VEGETABLE SALAD (Vegan if no feta)
With roasted Butternut pumpkin, eggplant, capsicum, baby spinach, asparagus, quinoa, slivered almonds, feta, drizzled with a seeded-mustard dressing
– 18 –

THAI-STYLE BEEF or CHICKENSALAD
Withsoba noodles, mixed lettuce, Spanish onion, cherry tomatoes, Holy basil, mint, chilli jam, & a fish sauce & lime dressing
– 18 –

SEARED TUNA NICOISE SALAD
Sashimi-grade tuna-fillet coated in black sesame, with shaved fennel, lettuce, Kalamata olives, cherry tomato, caper berries, boiled egg,walnuts, with a creamy sesame dressing
– 21 –

PASTA

CRAB & PRAWN LINGUINI
With blue swimmer crab meat, prawns, white wine, chilli, cherry tomato, and a touch of cream
– 25 –

LINGUINI CON POLLO
With chicken tenderloin, mushrooms, pancetta, Napolitana sauce and a touch of cream
-entrée 18/main 21-

CREAMY PESTO LINGUINI
House made basil and pinenut pesto with cream and Grana Padano
-entrée 14/main 17-

EXTRA SIDES
Kumera Chips – 8.0 –
Green Salad – 8.0 –
Garlic & Zaatar Bread – 6.0 –
Potato Fries – 6.0 –

Please ask your waiter about our decadent dessert menu

EXTRA SIDES
Kumera Chips – 8.0
Green Salad – 8.0
Garlic & Zaatar Bread – 6.0
Potato Fries – 6.0