EPICURE's Food Philosophy

The Good Life

At EPICURE the philosophy of Living the Good Life is at the heart of everything we do. From the farmers we choose, to the quality of life our produce enjoys and the green credentials of our suppliers. We developed our food philosophy in 2007, with the unique aim of striving to use locally grown and produced foods wherever possible, to offer the best quality seasonal menus.

Today, we're proud to be at the forefront of ethically responsible catering. We continue to be completely committed to sourcing and working with suppliers who demonstrate the best possible practices.

We never use cage-reared eggs, all our poultry is free range, as are many of our smallgoods. We use Australian farmed or wild seafood. We source local nuts, grains, vinegar and mineral water. We use Fair Trade coffee and Australian orange juice. And we do it in a way that makes everyone feel good; by ensuring our food is ethically and locally grown, and sustainably produced. Because at the end of the day, nothing tastes as good as a clear conscience.


daily specials click here

breakfast 7am - 11am

from the bakery

see the kitchen counter for our daily selection of:

muffins, danish pastries, friands and brioche donuts 3.5-4


see the kitchen counter for our daily specials

breakfast slider or mini burrito 6.5-7

free range ham, and tassie gruyere toasty (other combinations made by request) 8.5

green egg and istra bacon toasty 8.5

organic sourdough, honey whole-wheat, traditional fruit toast or gluten free 6.5

spreads - blood plum, apricot and almond or tasmanian leatherwood honey

seasonal fruit, coulis, tassie leatherwood honey and vanilla yoghurt, pistachio and lemon balm 10

house made toasted muesli – organic oats, roasted almonds, cashews, pumpkin and sunflower seeds, cranberries, fig and apricots with vanilla and honey yoghurt (v) 10

two free range eggs any way with organic sourdough toast or other breads (v) 9

polenta corn cakes, koo wee rup asparagus, roasted cherry truss tomatoes, two poached eggs and avocado cream (v) 14

three egg free range omelette, free range ham, heidi farm gruyere and vienna light rye 15

ebeetroot cured ocean trout, toasted brioche, poached eggs, pickled beetroot and crème fraiche 17

two fried eggs, little heirloom tomatoes, spinach, coriander and chili salsa, crumbled feta and toasted cornbread (v) 15

big breakfast, two eggs, istra bacon, chipolata, tomato, spinach, jeremy's hash and sourdough 18


avocado, spinach, tomato, butter roasted mushrooms 3.5 each
istra bacon, cured ocean trout, feta, jeremy's hash 4 each