OUR MENUS HAVE BEEN DESIGNED TO SUIT ALL TASTES AND DIETARY REQUIREMENTS

 

 

SATURDAY BRUNCH - CLICK HERE


 

BRUNCH

MONDAY - FRIDAY 12-4PM


FOR THE TABLE 


Lemon & thyme marinated olives (V) 3

Courgette fries w/ organic cucumber & garlic yoghurt (V) 4.5

Grilled green peppers & Maldon sea salt (V) 4.75

Chorizo croquetas 4.5

Selection of cured meats and Neal's Yard cheeses w/ chutney & oatcakes 16

STARTERS / LIGHT MAINS

 

Chicken, ham & leek terrine, caperberries & croutons 7

Smoked Mackerel pate, pickled watermelon radish & Bergamot mayonnaise served w/ Melba toasts 9

Harry's Egg (bun, smoked salmon or ham, spinach, poached egg & Hollandaise sauce) 7/12

Avocado & fresh pea on sourdough w/ poached egg, organic yoghurt and paprika (V) 8

(add cured ham or smoked salmon 2)

Burrata, caramelized figs, honeycomb, thyme & hazelnut crumble (V) 10 (add cured ham 1)

Roasted baby beetroots, yoghurt, harissa & toasted pumpkin seeds (V) 8

  

MAINS 

 Hereford beef burger, applewood cheddar, smoked bacon, onion relish & hand cut chips 14.5

Salmon & crab fishcake, shaved fennel, capers & lime yoghurt 13.5

Grilled rack of lamb, smoked parsnip puree, baby onion, wild garlic & jus (off the bone) 16

Pan-fried salmon fillet, braised leek & lemon beurre blanc 15

Suckling pork belly, corn puree, grilled corn & jus 16.5

Roast baby vegetable bowl, oyster mushroom, wild garlic & parsnip crisps (V) 12.5

 8oz Rib eye steak served w/ onion puree, hand cut chips & garlic jus 19.5

SALADS

Green apple, cabbage & cucumber slaw w/ braised pork belly, coriander, Japanese basil & chilli/lime dressing 6.5/13

 

 

 

 

 

 

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