Select either grilled Sourdough or Fuit Bread (2pcs) with your selection of premium condiments
12 $
Rainbow detox raspberry bircher bowl
Colourful house made bircher muesli supercharged with chia seeds, sunflower seed, seasonal fruits, dehydrated cranberry, coconut yoghurt, maple syrup and toasted almonds
14 $
Fresh avocado smashed to order
Flat Tuscan bread, Yarra valley goat’s cheese served with house made dukkah and Fedras Extra Virgin Olive Oil
17 $
First Edition’s buttermilk pancake stack
Pancake stack with grilled banana in cinnamon sugar, passion fruit, maple syrup, toasted pecans and vanilla whipped cream
18 $
Eggs benedict
Served on a lemon thyme potato rostii, pickled fennel, free range poached eggs, basil infused hollandaise with your choice of Champagne leg ham, grilled asparagus or salmon.
22 $
Eggs cooked your way
Your choice of fried, scrambled, poached or boiled free range eggs served on sour dough brushed with gremolata and a side of confit cherry tomato.
18 $
Vegan's Big Breakfast
Bush spiced sautéed mushrooms, confit cherry tomato, potato rostii, fresh avo with pickled fennel and gremolata
25 $
First Edition Big Breakfast
Grilled bacon, beef chipolata, confit cherry tomato, bush spiced sautéed mushrooms, hash brown and free range eggs your way with gremolata rubbed sour dough toast
25 $
Shareboards
Canberra’s Tableland
With bresaola, speck, cacciatore salami from the Balzanelli family, two jersey cow cheeses from Tilba dairy farm, warm mixed olives and extra virgin olive oil from Fedra Estate’s olive grove, native saltbush dukkah and house-made lavosh (GF available)
28 $
Garden Harvest
Chef’s selection of two Tilba’s jersey cow cheeses, Fedra Estate’s green olives, extra virgin olive oil, native saltbush dukkah, warm bread and house-made lavosh (VG and GF available)
26 $
Chargrilled spatchcock alla diavola
Fried chilli garlic and baby herbs served with shoestring fries (GF available
32 $
Sumac toasted pita
Extra virgin olive oil and Persian feta (V)
8 $
Entrees
Trio of Australian king prawns
Toasted cereal, chilli padi and curry leaf
16 $
Sean’s duck sausage roll
Pecorino, pistachio, snake bean and kataifi served with beetroot and a native rosella puree
18 $
Baby lettuce cup
Crushed chilli, cashed, pan fried wild mushrooms and shallot confit (VG)
14 $
Fresh papadelli con sugo di spuntatura
8 hr slow braised pork ribs, traditional Italian tomato sugo and pecorino
28 $
Fried squid
Coriander, Malaysian textures served with a lemongrass chilli dipping sauce
14 $
Mains
Smoked eggplant lasagna
Spinach, rich ricotta, béchamel and a traditional Italian tomato sugo (V)
26 $
Fresh parpadelli con sugo di spuntatura
8 hr slow braised pork ribs, traditional Italian tomato sugo and pecorino
28 $
Free range chicken supreme
Stuffed with truffled gruyere, spinach and pine nuts. Served with a brandy glaze, and a salad of rocket, dried fig, chargrilled corn and pomegranate (GF available)
32 $
Panfried ocean trout
Turmeric, coconut, snake bean and broccoli tossed with cardamom salt (GF available)
36 $
American BBQ beef ribs
Candied jalepeno, old school slaw served with sweet potato waffle fries
38 $
Riverina Black Angus grass fed rib eye (350gm)
Hand cut roasted potato and pan fried snake bean (GF available)
42 $
Cape Grim grass fed sirloin (250gm)
Rubbed in lemon myrtle served with a side of First Edition’s signature fries and a salad of tendrils with horseradish dressing.
38 $
Sides
Pan fried broccoli and green beans
Infused with chilli and garlic (V)
8 $
Hand cut roasted potatoes
Skin on, baked with garlic butter and lemon thyme (V)
12 $
Warm roasted baby beetroot
Spanish onion wedges served with toasted walnuts, wild rocket, Persian feta and shallots (V)
12 $
Shoestring fries
Tomato sauce (V)
8 $
Sweet potato waffle fries
Sprinkled with coconut chilli salt served with mountain pepper mayo (V)
12 $
Desserts
Maple sugar pie
Coffee whipped cream and a light walnut dust (V)
18 $
Blueberry, apple and coconut crumble
With boysenberry ripple ice cream (V)
16 $
Truffled white chocolate fondant
With an oozing dark chocolate centre and caramel orange dust served with English toffee ice cream. (Please allow 15 mins cooking time.) (V)
16 $
Tilba cheese board
A selection of three premium Tilba cheeses, grapes and homemade lavosh (V)