Italo-inspired food, wine, coffee and homewares

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  • Bircher muesli 18
    seasonal fruit, apple, honey yoghurt v

    Acai bowl 18
    house made nut granola, seasonal fruit gf,df,v,vg

    Avocado, truss tomatoes 19
    crumbled feta, sourdough, basil oil v,gfo

    The early burger 19
    double smoked bacon, provolone, fried egg, rocket, aioli, tomato relish, milk bun

    Sicilian chilli scrambled eggs 25
    sobrasada, fried capers, red sorrel, paprika chilli oil, parmesan sourdough toast gfo

    Sorelle field good bowl 25
    zaatar crusted avocado, seasonal greens, roast sweet potato, quinoa pumpkin hummus, mixed seeds gf,df,v,vg

    • add grilled pita (1) gfo +2
    • add free range egg (1) +5

    Balsamic braised tomatoes 25
    lemon herb yoghurt, spinach, poached egg, gremolata, grilled pita gfo

    Lemon coconut ricotta hot cakes 25
    toasted coconut gelato, lemon curd,
    limoncello syrup, seasonal berries v

  • Sorelle crepe 26
    house baked miso glazed salmon, poached egg, pickled red onions, fried capers, micro greens, dill & caper cream gf

    Wild mushroom bruschetta 25
    crumbled feta, poached eggs, salsa verde, pangrattato, sourdough gfo,v

    Toast, butter, preserves 8.5
    sourdough / fruit loaf / gluten free

    Eggs your way
    tomato relish, sourdough
    poached / fried
    15, scrambled 17

    SIDES WITH MEAL

    • Grilled pita bread (2) gfo 3
    • Halloumi (1) with lemon 4.5
    • Extra free range egg (1) 5
    • Wilted spinach 5
    • Grilled tomatoes 5
    • Double smoked bacon (1) 5
    • Avocado (1/2), lemon 6
    • Thyme butter mushrooms 8
    • Chorizo sausages (1) 8
    • House baked miso glazed salmon 9
  • FROM 11AM

    Soup of the Day 15
    sourdough

    Daily parmesan crusted tart 22
    rocket, radicchio, parmesan salad v

    Calamari fritti 24
    rocket, radicchio, saffron aioli gf

    The later burger 24
    beef patty, pickles, cheese, baby gem lettuce, tomato, house sauce, milk bun

    • add basket of chips +5.5

    Fish taco (3) 24
    Mooloolaba crumbed whiting, charred corn & tomato salsa, coriander, baby gem lettuce, lime, tartare sauce

    • add single taco +8
    • add basket of chips +5.5

    Shredded chicken salad 26
    roast pumpkin, rocket, pine nuts, pickled onion, feta, witlof, green goddess dressing gf 

  • Green goodness falafel bowl 24
    quinoa tabouli, marinated capsicum, spiced chickpeas, whipped beetroot feta, rocket, radicchio, green goddess dressing gf,v,vgo

    • add grilled pita (1) gfo +2
    • add halloumi (1), lemon +4.5

    Spaghetti carbonara 26
    guanciale, egg yolk, pecorino 

    Porcinelli & porcini risotto 28
    smoked thyme ricotta gf,v

    • add poached chicken +8

    Steak frites 36
    charred rib eye fillet, truffle butter, rocket salad, fries

    SIDES WITH MEAL

    • Bread, oil, balsamic 6
    • Rocket, radicchio, parmesan 15
    • Chips, aioli 9.5
  • 12 YEARS & UNDER

    B'FAST

    • Yoghurt and seasonal fruit 6
    • Egg your way (1) on white toast 8
      scrambled / poached / fried
    • Mashed avocado on white toast 9
    • Egg your way (1) with bacon (1) on white toast 11
      scrambled / poached / fried
    • Ham and cheese omelette on white toast 12
  • LUNCH

    • Cheese and vegemite toastie 6
    • Ham and cheese toastie 8
    • Popcorn chicken with tomato sauce 13
    • Beef burger and chips 14
    • Spaghetti with napoli or bolognese sauce 14

V vegetarian, VG vegan, GF gluten free, DF dairy free, GFO option upon request. All dishes may contain traces of nuts and flour. Eftpos surcharge applies. Public holiday surcharge 15%

WEEKEND LONG LUNCH

SHARE PLATES, 3 COURSES

$55 PER PERSON*

  • Prosecco on arrival
  • Arancini, saffron aioli
  • Calamari fritti
  • Pasta of the Day
  • Rocket, parmesan salad
  • Mini cannoli

*Minimum 2 people. Weekends only. Available from 12pm. Whole table must order, excluding children

Why our customers love us

"Just a quick note to say thank you for providing such a lovely lunch for our team today. Everyone thoroughly enjoyed their meals and were quick to voice their compliments. Please pass on our thoughts to the Chef. Thanks also for allowing us to pre-order, it made our lunch hour to be maximised to the fullest, and we did not have to rush down our meals." Jo, R

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