Souffle Japancakes - Noosa

Topped with a sunny-side up egg and bacon glazed with maple syrup, served with whipped butter on the side

Topped with baby spinach, 2 free-range poached eggs, and hollandaise sauce

Topped with herbed cream cheese and leaf salad, finished with avocado, smoked salmon, fresh dill, lemon zest and crispy rice puffs

Udon noodles in a rich creamy sauce made with mentaiko (spicy cod roe), bacon and Japanese dashi, elegantly finished with black pepper, a free-range egg yolk, shredded nori and shiso leaves

Udon noodles in a delicate soy-dashi butter sauce with shimeji mushrooms, elegantly finished with crispy fried enoki, a free-range egg yolk, shredded nori and shiso leaves

Served with whipped butter and maple syrup

Topped with smooth Philadelphia cream cheese, seasonal berries, house-made strawberry sauce, and crumbed shortbread biscuits

Topped with smooth Philadelphia cream cheese, fresh strawberries, crushed Oreos, and rich chocolate sauce

Creamy free-range egg salad with house-made mayo and mixed greens, finished with aonori, on Japanese white bread

Slow-cooked teriyaki chicken with house-made mayo, cabbage and salad on Japanese white bread