Menu
Located in Melbourne Emporium and renowned for our distinctive all-day breakfast and lunch menu, each dish is a masterpiece, thoughtfully prepared with creativity and care. Whether you’re savouring a leisurely morning with our award-winning specialty coffee or indulging in a delightful lunch paired with a carefully curated wine selection, every moment is designed to delight. Step away from the city’s bustle and unwind in our serene and inviting atmosphere. Let us provide you with an unforgettable dining experience, where exceptional flavour meets tranquillity.
Two free-range eggs, (the way you like) on sourdough toast.
Two poached free-range eggs, avocado, feta, kale, drizzled with honey on sourdough toast.
Two free-range eggs, chorizo, roast pepper, tomato, feta, spinach, onion, fresh herbs on sourdough toast.
Two poached free-range eggs, spinach, bacon, hollandaise on English muffins.
Two free range eggs, lobster, house made sambal, coriander on sourdough toast.
Two scrambled free-range eggs, pork belly, fresh cayenne chilli, coriander, pickled green papaya on sourdough toast.
Two poached free-range eggs, house cured salmon, avocado, pickled cucumber, dill hollandaise, avruga caviar on sourdough toast.
Rocket, cherry tomatoes, poached egg, pesto.
Greek yoghurt, chia seeds, almonds, granola clusters, seasonal fruit & honey.
Add - Milk.
Rice, Tortilla wrap, Pico de Gallo, cos lettuce, black beans, cheese and scramble egg with sour cream.
Two free-range eggs (the way you like), Breakfast steak, chorizo, shimeji mushrooms, kale, hash brown on sourdough toast.
Angus beef, cheese, lettuce, tomato, caramelized onions, tomato relish, served with Sparrow fries.
Grilled tender Porterhouse, Swiss chesses, caramelized onions, rocket, truffle mayo served with Sparrow fries.
Pan fried fish fillets, chipotle mayo, red cabbage and guacamole.
Sweet potato fries, creamy jalapeno bliss, pumpkin seeds, pickled red onion, coriander, limes, grated feta cheese.
Miso glazed Salmon with coconut rice & coleslaw served on a banana leaf.
Chicken, egg salad, Turkey, bacon, cos lettuce, Swiss cheese served with Sparrow fries.
Crunchy soft-shell crab on a buttered brioche disc, creamy southern slaw, pineapple tomato salsa, romesco sauce.
Crispy marinated chicken, sparrow sweet chili sauce, Asian slaw on brioche served with Sparrow fries.
Lobster, prawns, Sparrow dressing, chives, shallots, avruga caviar, cucumber on brioche, with Sparrow fries.
Duck Maryland, creamy mash potato, kale and sesame – miso glaze.
Sparrow seasoned calamari, coriander, served with lime and garlic aioli with Sparrow fries.
Pork belly, prosciutto, Swiss cheese, pickles, mustard sauce, on Turkish bread with Sparrow fries.
Leafy mixed greens, pickled vegetables, compressed watermelon, avocado,
edamame with maple-mustard & sesame dressing.
Add - Cured Salmon.
Add - Prawns.
Add - Chicken.
With rosemary, garlic, and lemon rind.
Fish roe dip with pita bread.
Eggplant dip with pita bread.
Greek yogurt, cucumber, dill & garlic with pita bread.
Tzatziki, melitzanosalata & taramasalata with pita bread.
Pan fried kefalograviera with fig salsa.
Served with quince jam and balsamic pearls
Creamy feta wrapped in filo pastry drizzled with Greek honey and toasted almonds
Creamy lobster tail with bell pepper, spring onion and chives served in toasted buttery brioche
U8 Mooloolaba King Prawns marinated and shallow fried wrapped in angel hair pasta.
Pan seared with Greek salt and pepper with garlic aioli and grilled lemon.
Tossed in white wine and shallots finished with Napoli, fresh herbs & feta.
Confit tomatoes, green olives with pepper and onion relish, salsa Verde with grilled lemon
Free range pork fillet, Greek salsa, village tzatziki with grilled lemon.
Char grilled with dehydrated kalamata olives, pomegranate salsa with red wine and rosemary jus.
Pan fried w fresh herbs, lemon zest and caper berries in a light bearnaise sauce.
Pan seared King Prawns, Mussels. Barramundi, Calamari, with Rissoni pasta in a slow cooked Greek marinara sauce with grilled lemon and fresh herbs.
Oregano & lemon zest, sous vide then chard with confit tomato.
Clay pot baked baby meatballs slow cooked in rich Napoli.
Ripen tomatoes stuffed with arborio rice, dill, parsley, and mint with grilled lemon.
Layers of char-grilled eggplant, zucchini & potatoes with Napoli & Greek bechamel.
Call (03) 9000 5855
Melbourne Emporium
Shop 2 – 041, Level 2, 287,
Lonsdale St,
Melbourne 3000
Click here for directions.