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Weekend 3

Weekend 3

Weekend 2

Weekend 2

Weekend 1

Weekend 1

Weekend 3

Weekend 3

Weekend 2

Weekend 2

Weekend 1

Weekend 1

Served between 3:30 – 5:00 p.m.

DEVILED EGGS (V)
Crème fraîche, Japanese mayonnaise, mustard, champagne vinegar,
cayenne and chives. 6.00 With King Salmon roe 10.00

HUMMUS (VG, N)
With house-made pita bread and seasonal grilled vegetables. 8.00

MEDITERRANEAN TOAST (VG, N)
Grilled eggplant, chickpeas, cucumbers, tomatoes and Serrano chilies on a bed of Romesco sauce. 11.00

HONEY APPLE CIDER CHICKEN WINGS
Fourme D’Ambert blue cheese, crème fraîche and herb dipping sauce. Choice of mild or spicy. 12.00

CRUSTED CALAMARI
With harissa aioli. 11.00

CLASSIC BURGER
Cheddar, tomato, lettuce and onion topped with Hive sauce in a toasted potato bun. 13.00 Add bacon or avocado 3.00

CHUTNEY BURGER
Goat gouda, apple-cider vinegar infused tomato-onion chutney and arugula topped with Hive sauce in a toasted brioche bun. 15.00

HIVE BURGER
Truffle-honey glazed ground beef and bacon blend topped with buttery Blauschimmel blue cheese, bacon and Hive sauce in a toasted brioche bun. 17.00

BLACK BEAN VEGGIE BURGER (V)
Avocado, arugula, onion and tomato topped with Hive sauce. 14.00

FRIED CHICKEN SANDWICH
Espresso-infused honey and apple-cider vinegar BBQ sauce and cole slaw in a toasted sesame bun. 16.00

FRENCH FRIES (V)
Twice-cooked steak-cut Idaho Russets. Individual. 6.00. Table share for four people with a flight of four Dips. 16.00

(V) Vegetarian/Vegetarian Available (VG) Vegan (N) Contains Nuts or Sesame Seeds.

We use locally sourced and organic ingredients wherever possible. Our burgers are pasture-raised. All dairy and meats are hormone and antibiotic free as well as grass-fed when appropriate to their natural diet, and we always select the most humanely raised sources and freshest seasonal produce available.

We are required by law to advise you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.