The brunch menu is subject to seasonal changes. What you see here is representative our menu and you may find changes when you visit us. The brunch menu is a made-to-order menu that is only available in person, and only available for dine-in.
We have a wide selection of to-go products and these may be ordered online ahead of your arrival, or purchased in person when you visit us. To view this menu, click on the Order Online link.
Brunch menu | daily 8 am – 2 pm
Customizations to the menu are limited.
Dine-in only.
Please inform staff of any allergies.
Cage free eggs
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orange juice, squeezed to order 12.00
Bread and butter 16.00
House-made leek and mushroom, radish and brown butters and breads.
Caviar and bread 25.00
Yarra Valley smoked salmon caviar, baguette and labne.
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EGGS
Shakshuka
Eggs* cooked in a stew of spicy tomato sauce. Served with Chef’s selection of spreads and breads.22.00
Liv Breakfast
Scrambled eggs, chopped salad and Chef’s selection of spreads and breads.22.00
Rolled omelet (N)
Traditional rolled omelet. Add herbs, Gruyere cheese, or Mushroom-Spinach (18.00). Served with bread, labne, salsa macha. 16.00
Spanish Omelet
Eggs, confit potatoes, roasted sunchokes, and onions. Served with bread and labne. 20.00
Mushroom & Fried eggs*
Roasted Shitake and Oyster mushroom, two fried eggs, crispy shallots, and a chive-garlic drizzle. Served with sourdough.20.00
SANDWICHES
Avocado toast (V)
Toasted multigrain, avocado, scrambled eggs, chives, chili crunch. Request without eggs for vegan. Add smoked salmon +8.00. 18.00
Crispy Fish
Sandwich Fried fish fillet on a sesame challah bun with eggplant caponata, pickled cabbage, tartar sauce. 20.00
Grilled Cheese
Country sourdough, gruyere cheese, spicy tomato chutney. Add soup +10.00.18.00
Croissant & eggs Butter croissant with egg omelet, matbucha, sour cream, greens.18.00
PLATES AND BOWLS
Nordic breakfast
House-cured Gravlax, Trout spread, Mackerel in cream sauce, dilled cucumber salad, hard-boiled eggs, mayonnaise, Nordic and 50-50 crisps. Perfect for sharing.30.00
Moroccan Fish Stew
Spanish Mackerel fillet simmered in a rich sweet and spicy tomato sauce. Served with sourdough.20.00 Salmon Caesar salad Parmesan-crusted salmon fillet, gem lettuce, brussels sprouts, Caesar vinaigrette. parmesan crisps. 19.00
Beet salad (N)
Lightly milled bran rice, roasted Badger Flame beets, one-year aged Goat’s milk Gouda, crispy rice and hazelnut crumble.18.00
Ceviche Salad
Fluke ceviche, ‘burnt’ orange puree, fennel, 50-50 crisps.20.00 Latkes Royale Fried potato pancakes topped with a tangy yogurt sauce, smoked salmon, and trout roe.18.00
French Toast
Our Challah soaked in eggs and cream and pan fried to a caramelized perfection. Served with pear and rum compote and Mascarpone whipped cream.19.00
Quiche and Salad
A slice of our quiche served with greens tossed in a Sherry vinaigrette.18.00
Latkes Bravas
Fried potatoes on a bed of spicy sauce, topped with garlic-aioli sauce.9.00
Daily Seasonal Soup
Served with sourdough croutons.11.00
Little Liv
For the littles. Two scrambled eggs, chopped cucumber, yogurt, fruit and selection of bread.12.00
* Consuming raw or undercooked eggs may increase your risk of foodborne illness.