A fresh chicken, mango and lime salsa, paired with hand crumbled, ginger infused stilton.
A sautéed combination of crocodile tail and shrimp, layered with beer based cheddar and pressed into a fairy bread jaffle.
A fondue inspired Gruyère and Emmentaler blend, punctuated with a cinnamon, apple and Sauvignon Blanc reduction.
A trio of blackberries, raspberries and blueberries, brought together with fresh mint, Jamaican rum and a generous layering of walnut Mirabo.
Mediterranean inspired feta and mozzarella melt on sourdough, paired with spinach, roma tomatoes and Italian Castelvetrano olives.
White grape compote, draped over triple-crème brie and served on a toasted wholemeal slice.
Sautéed red onion, bell pepper and portobello mushroom, layered with goats cheese and seasoned with a fresh basil and thyme combination.
Sliced jerk chicken and roasted jalapeños on sourdough, layered with Monterey Jack and a fiery spiced Havarti.
Kaltbach cave aged Gruyère, Appenzeller, portobello mushroom and baby spinach, sandwiched between two slices of green olive bread.
Bacon poutine melt with Yukon Gold potatoes, cheese curds and a peppered bacon gravy.
A blend of Fourme d'Ambert blue cheese and aged Cheddar, paired with dragon fruit, black eye peas, ground cinnamon and diced habaneros.
Sliced pork loin, sautéed onion, Double Gloucester, baked beans and fresh mint, layered together on toasted sourdough.
Crushed graham crackers with molten milk chocolate, marshmallows and smoked Havarti.
Blueberry and triple-crème brie, punctuated with fresh basil and maple blended honey.
Panini pressed calabrese with mozzarella, lemon pesto, pine nuts and fresh basil leaves.
Slow cooked pulled pork blended with Fontina, lovingly pressed into a panino.
Mascarpone, strawberry and dark chocolate on raisin bread.
Smoked bacon, ripe avocado and a double layer of mozzarella on sourdough.
Fried bread with layers of bacon, hot italian sausage, shiitake mushrooms, tomato, Monterey Jack and an egg; seasoned with a touch of dried basil and cracked black pepper.
Grilled cheese using queso manchego and an aged applewood smoked cheddar, enhanced with fresh garlic, egg yolk and cracked black pepper.
Sourdough panino with chicken, mozzarella and fresh parsley; seasoned with cracked black pepper.
Traditional Mexican dish commonly served at Easter. Cinnamon sweetened bread pudding with raisins and Monterey Jack, furnished with a bevy of dried fruits: banana, cranberry, mango and pineapple.
Philly Cheesesteak: provolone; sautéed white onion and green bell pepper; salt, pepper and garlic seasoning; and of course, shaved rib steak.
Vine ripened tomatoes, buffalo mozzarella and fresh basil on thick cut, lightly toasted French loaf.
Golden ale Mornay sauce (Gruyère and Parmigiano-Reggiano Béchamel) and scallions on fresh sourdough.
Panini with triple-crème brie, apple and caramelised onion.
Lighty toasted ciabatta with triple-crème brie, turkey and orange brandy cranberry sauce.
Cajun 'cider soaked' white loaf, stuffed with banana and a three years aged cheddar.
French whole wheat bread, layered with derby sage, fresh basil and a large egg; seasoned with cracked rainbow peppercorns.