An organic kitchen set back off Lanyana Way in Noosa Junction, away from the Hastings Street crowds, where the menu leans hard on vegetables, whole grains and house-made ferments. Most of what fills the cabinet, from cashew cheeses and charcoal sourdough to tofu scrambles and a long run of gluten-free bakes, is vegan or vegetarian, with organic and local produce used wherever the kitchen can source it. A few egg and fish dishes round out the brunch list, but the plant-based side is the point rather than an afterthought, and staff will adapt most plates to vegan or dairy-free. The operation is deliberately low-waste, with customers encouraged to bring their own containers. Open mornings through to mid-afternoon, it functions as Noosa Junction's default for a considered, produce-first breakfast.
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