Breakfast Menu
From 9am until 11:00
Stuff in a Biscuit
Smaller bites sandwiched into one of our homemade, buttermilk biscuits
Dr. Suess
Thick-cut, pan-fried ham topped with a mini-omelette and our SC-style BBQ sauce
$20
The Colonel's Mistress
Smoke-brined fried chicken with a drizzle of super-traditional, slightly spicy corncob syrup
$18
The Next Day
Under the weather? A slab of livermush with mayo and mustard will cure what ails you.
$18
The Bronson
Chicken-fried steak topped with a fried egg, homemade jalapeno queso and chimichurri.
$20
Southern-ish Staples
A mixture of Southern classics other stuff that we like to cook
Fried Chicken and Waffles
Crispy, bone-in, fried chicken with a hint of smoke on homemade waffles. Topped with maple syrup.
$29
Livermush Tostada
Crispy livermush topped with smoked sour cream and spring onions, served on a bed of ‘kilt lettuce, and a crunchy tortilla. Finished with a slightly spicy, soy-cured egg yolk.
$28
Cheat Day Waffles
Freshly made waffles topped with caramelized apples, ice cream and a burnt butter maple peanut brittle. Finished with fresh fruit and a smoked native thyme + red wine syrup
$28
Biscuits & Gravy
Freshly made buttermilk biscuits smothered in a slightly spicy pork and fennel sausage gravy, served with a fried egg and our homemade salsa.
$27
Shrimp & Grits
Hand-ground in house, our grits are as legit as they get. Top them off with some Cajun-spiced prawns, onions, garlic, and capsicum pan-fried in a questionable amount of butter and you’ve got yourself a meal
$29
Huevos Rancheros
Crispy tortillas topped with spicy beans, a fried egg and zesty pico de gallo.
$25
What's a Grit?
A glossary of Southern stuff that you might find in our menus and such
1 / Biscuits
Like scones, but better. A good buttermilk biscuit is a buttery, flaky, marvelous thing. Ours are made fresh daily, as they should be.
2 / Grits
Grits are like a white-corn polenta. We grind ours in-house, so they’re a bit on the coarse side when compared to the mass produced, instant stuff. They can be sweet or savory, depending on your taste. Really though, a bit of salt, pepper and butter is all you need.
3 / Kilt Lettuce
AKA “Killed” lettuce. At its most basic, it’s shredded lettuce tossed through hot bacon grease and a bit of vinegar. Every cook has their own recipe though. We reckon ours is pretty good.
4 / Livermush
A hyper-regional and utterly delicious staple originating from Western North Carolina. Think of it as poor man’s foie gras… So maybe ‘faux’ gras is more apt. A combination of pork liver, pork shoulder and herbs + spices cooked up and formed into a loaf. Typically served in slices and pan fried. This is taken very seriously in NC, to the point that by law livermush must be at least 30% liver. Ours is rich, earthy and just a bit spicy.
5 / Sausage Gravy
When we’re talking breakfast, or pizza toppings, ‘sausage’ is a slightly spicy concoction of pork mince, fennel seeds and some other bits and pieces. The ‘gravy’ part is sausage that we fry up and turn into a milk-based gravy. "Biscuits and Gravy" is a classic, stick to your ribs combination.