Mornings + Coffee + fresh and Tasty Goodness

Breakfast is served from 7.30am – 10.30am Monday to Saturday and from 9am – 2pm on Sundays.

Set yourself up for the day ahead with a wholehearted breakfast at Honey + Harvey. With locally sourced, organic ingredients, cooked with love and care, you know it’s going to be good.

The menu includes Pinney’s hot smoked salmon, organic free-range eggs from Maple Farm in Kelsale, sausages and bacon from Dingley Dell and sourdough toast, baked by our own artisan baker using flour from Woodbridge’s Tide Mill.

Wake up your taste buds with tender oyster mushrooms, sautéed with thyme and garlic, smashed avocado with chilli and roasted pumpkin seeds or posh baked beans and cornbread.  

Savour some wholesome goodness with our fruit and nut granola served with homemade apple compote and vanilla yoghurt or oat banana porridge with pomegranate.

Or grab a treat from our selection of counter goodies, all baked in-house. Choose from breakfast muffins, made with Tide Mill stoneground wholemeal flour and organic carrots, apples and pecans; sausage rolls made with Dingley Dell pork and all-butter puff pastry or our world famous cheddar cheese scones, made with Tide Mill flour and organic cheese, eggs and milk (unbeatable served with Stokes sticky chilli jam). Our light and fluffy fruit scones, made with sultanas soaked in Earl Grey for 24 hours, are delicious any time of day as are our French-made butter croissants, chocolate croissants, pain aux raisins and our almond croissants, which are filled with crème d’amandes made in-house with fresh organic eggs, butter and almonds.

On a gluten free diet? Just ask for our homemade gluten free bread when ordering your breakfast. We also have a range of gluten free cakes and bakery items available throughout the day.

Sunday brunch @ Honey + Harvey

Sundays are special at Honey + Harvey. If, like us, you've been rushing around all week, now is the time to slow down.

Join us between 9am and 2pm to read the Sunday papers, enjoy some chilled out music and give your taste buds a treat.

As well as enjoying the bounty offered throughout the week, Sunday visitors can linger over brunch butties (choose from Dingley Dell sausages or bacon), our organic all day breakfast muffin or our organic buttermilk pancakes with maple syrup. Take your pancakes up another level with a fried egg and bacon or berry compote vanilla ice cream.

Arriving at lunchtime? Our ever-changing menu makes the most of seasonal ingredients so there’s always something new to try.

As well as speciality coffee and tea, our Sunday drinks menu also includes a selection of alcoholic drinks, including cocktails, fine wine and craft beer. Cheers!


The ultimate brunch. Our eggs Benedict is made with Maple Farm’s organic free-range eggs, perfectly poached and ready to dribble over crispy Dingley Dell streaky bacon and your choice of sourdough toast – Woodbridge White, Tidemill Tang, gluten free – or a bagel. Our freshly made hollandaise sauce tops it off. Vegetarian? Swap the bacon for organic baby spinach for eggs Florentine. Feeling regal? Go for eggs Royale (pictured), made with Pinney’s hot smoked salmon.  


Take your time over our brioche French toast. Our chefs soak slices of our brioche bread in a sweetened mixture made with organic free-range eggs before frying them and serving with maple syrup. As if this wasn’t delicious enough, optional fried banana and bacon rashers add another salty caramelised dimension to the dish.


Fruit and nut granola, vanilla yoghurt + local strawberries

Energy packed and naturally good: our homemade fruit and nut granola is made from organic oats, pumpkin seeds, sesame seeds, chia seeds, brazil nuts, hazelnuts, pecans, raisins and sultanas. For a perfectly balanced breakfast, our granola is served with Marybelle's locally produced dairy yoghurt with Madagascan vanilla extract and ripe and juicy locally grown strawberries. Outside of the strawberry season, our homemade apple compote rounds off this nutritious breakfast.


Good for your heart, even better for your taste buds. We make sure our avocados, bought from our local greengrocer in Woodbridge, are perfectly ripe before we smash them and serve them on our sourdough toast. Pumpkin seeds then add a nutty bite and an extra dose of goodness while cherry tomatoes add sweetness and acidity.