Passengers + Co.

Eating House + Bar.

Opening Hours

7:30 am til 4pm Monday til Friday for breakfast/brunch and lunch.
Thursday and Friday evening dining from 6th August. 4pm til late with Chef Jamie Bennett.
Happy hour Thursdays and Fridays 4pm til 6pm.
Saturday to Wednesday evening dining available by arrangment.
Opening for brunch and lunch on Saturdays and Sundays from October 10th 2015.

Can be used as a venue , licensed for up to 98 people, liquor license until 11pm.
Free venue hire in July , August and September.

Enquire about our team building lunches for 10 people or more, From $18.50 pp, sharing style , dine in or can cater to your office/venue(delivery fee will apply)


We make our own yoghurt and komboucha, and use local growers, farmers, wines and beers.

Breakfast/Brunch Menu

Passengers & co
'Weekday Up and Go'
toast, poached egg, bacon,fruit, yougurt,oats, freshly squeezed juice
Really Good Sardines
in oil or tomato, cream cheese, herbs, toast, tomato
Bowls of Goodness
Available to takeaway
All served with fruit and housemade yogurt
  • Keris nut and fruit granola
  • Almond milk and chia bircher (GF)
  • Paleo Chia and cashew pudding (no yoghurt and GF)
  • Jamies lime and coconut rice pudding (GF)
  • Apple and blackberry crumble
Open Face 3 Egg
and Cheese Omlette
Bacon, onion relish, herb
Winter greens, relish
Salmon, cream cheese
Winter Mushrooms
Poached eggs, toast, parmessan, creme fraiche, herbs
House Cured Ora King Salmon
Toast ,horseradish cream, herbs
Bacon and Eggs
Cressy Farm shoulder bacon, poached eggs, toast, slasa verde,tomato
Bits and Bobs
Smashed avocado,
tomato, toast

Eggs on Toast

Creamy scrambled eggs,
salmon, toast

Paleo toast




Lunch menu

11:30 - 3pm
Beetroot Salad (GF)
Pickled beetroot, walnut, feta, apple, mint, lentils
Braised Beef Cheeks (GF)
220g beef cheek, winter greens, sticky jus, root veg puree
Fish Dish (gf)
Pan fried fish fillet, lemon and pea smash, market salad, caper and raisin salsa
Passengers Open Sandwich
Braised and pulled meat, toast, aioli, chips, slaw
Hand Cut Chips and Aioli
Please refer to blackboard or staff for daily specials

Evening Menu

Please note: The theme will remain the same but the dishes will vary from week to week

The menu is sharing style

Happy to cater to dietary requirements where necessary however the degustation menus will not cater to dietary requirements.
  • Pork rilettes, pickles, toast
  • Jamon, toast, onion
  • Crispy pig cheeks, celeriac, apple
  • Pork belly , pig skin, romesco
  • Chicken terrine, radish, English dressing, toast
  • Chicken parfait, pistachio crumbs, sticky prunes
  • Chicken broth
  • Crispy chicken nibbles, hot sauce
  • Parmigiana chicken breasts
  • Fennel and Pastis cured salmon, horseradish cream, toast
  • salmon and potato terrine with beetroot
  • Oven roasted salmon, green suce
  • Sticky beef wontons
  • Steak tartar, toast, smoked tobasco and brandy aioli
  • Aged sirloin on the bone, glazed shallots, nettle puree
Cloudy Bay razor clams

Fish head and tail with brown butter and capers

Whole fish and clams

Cauliflower and telligio risotto
  • Brussel sprouts and mustard
  • Rocket radish, ricotta, walnut, pear salad
  • Spiced cauliflower, mint, orange, almonds, chilli and goats curd
  • Hand cut chips and aioli
  • Jerusalem artichoke gratin with hazelnuts
  • Tiramisu, blueberry compote, hazelnut powder
  • Modern Tiramisu
  • Veggie Tiramisu
  • Glazed Lemon tart, berry, creme fraiche
  • Modern day lemon tart, pine nut ice cream, lemon jelly, lemon sorrel, berry


Freshly Squeezed Juice
Iced Chocolate
Non Alcoholic
Dr Hops World Pale Ale
Stoke Range
Pilsner, Amber, Dark, Gold
2 Stroke
Light Beer
Craft Beer
Non Alcoholic

Wine List

3rd Man Sav Blanc
The Boneline Riesling
Cypress Chardonnay
Greystone Pinot Gris
Astrolabe Rose
Allan Scott Cecelia Brut
Pol Roger Champagne
La Lune Pinot Noir
Blk Est Damsteep PN
Fiorini Chianti
3rd Man Pinot Noir
Amistfield Pinot Noir


Our Location

Facebook Feed