We’re passionate about real cooking and extracting flavour from familiar ingredients. Almost everything on our menu, all the sauces, relishes, condiments and purées that accompany our dishes are made right here at Extraction. We make from scratch, our house bread, brioche, muffins, cakes, aioli, relishes, bbq sauce, vinaigrettes, and caramel, chocolate and vanilla syrups for our milkshakes.

Dine-in menu (Bookings only for 6 or more people please phone 0401 479 198)

Please note our kitchen closes at 1.30pm everyday. Open until 2pm for coffee and cabinet food everyday.

• ARTISAN FRUIT TOAST - Three slices of thick cut fruit toast with Pepa Saya butter and house-made preserves. 13.5

• EGGS BENNY - Naturally leavened toasted sourdough with spinach, two poached eggs and house-made hollandaise. 17

• EGGS ON TOAST - Two eggs on toast (we do the best scramble eggs in town). 13.5

• BREAKIE BUN - Beenleigh Butchery bacon, egg, cheese, hashbrown, spinach, house-made BBQ sauce on a milk bun. 19

• CLASSIC PANCAKE STACK: Pancake stack with one rasher Beenleigh bacon, maple syrup and ice cream 19.5

• AVO GREEN - Avo w. basil and honeydew melon puree, yuzu crisps, baby cabbage leaves and housemade basil foccacia. 23

• PORK BELLY - Slow cooked pork belly w. crispy crackling, potato gnochi, heirloom tomatoes, smoked porkstock veloute. 25

• AUTUMN CEVAPI - Beef cevapi w. carrot mosaic, roasted beetroot, duck fat potato shard, and red wine reduction. g/f 24

• APPLE PANCAKE - Sponge pancake w. apple cinnamon compote, brown sugar syrup, raspberry caviar, meringue. 22.5

  “Sharing food and enjoying coffee together is the equivalent of saying you matter.”