Ophelia Westgarth

Galette, buckwheat savoury crêpe, roast zucchini, buffalo milk ricotta, rocket pepita pesto, aleppo, nigella seed.

Simple, honest, and delicious — our cakes are made fresh in house daily.​​​​​​​​​​​​​​​​​​image one:
Lemon olive oil cake, w/ coconut, white chocolate ganache & apricot

image two:
Yoghurt, passionfruit syrup bundt cake, served w/e olive oil + crème fraîche.

the minds behind our produce-driven menu 🍋​​​​​​​​​​​​​​​​​​Dale Kemp, .group 's executive chef and Emma Kaye, our head chef.

Staropolska, mustard braised cabbage, relish, fried egg, pickled baby fennel, herbs.

Snaps from the cabinet ❤️‍🔥 ​​​​​​​​​​​​​​​​​​Fresh sandwiches, daily-rotating cakes, tarts and plenty of other fun baked goods from the lovely who we are proud to have as one of our local suppliers.

Vinyl appreciation post. Spinning records over food and drinks is a major part of the experience we wanted to provide you with at Ophelia.

Meet Cassie, our hilarious, bubbly, killer venue manager. Due to her extensive wine knowledge that outshines pretty much all of the team, we asked her what her favourite wine on our wine list is. ​​​​​​​​​​​​​​​​​​Her response?

"Fave wine on the list at the moment is the Orbis Light Red, a scrumptious blend of Shiraz, Nero D’Avola, Merlot and Grenache - crunchy, bright and best served chilled on a warm sunny day paired with a deli plate."

There you have it, time to test for yourselves

Panko chicken thigh, caper honey mustard, radicchio, endive,​​​​​​​​​herbs, manchego, charred leek salt.

It isn’t good to keep things bottled up… time to wine down 😉
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