RESTAURANT MENU
Our seasonal menu
NOVEMBER MENU
Rich flavours, using the best of
whats in season
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Read on for a taste of what’s on the menu
this week.
SNACKS
Sourdough Bread,
Extra Virgin Olive Oil
5.5 (v,vg)
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House Flatbread,
Staka Butter
4.5 (v)
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DIPS
Taramasalata (gf)
Hummous, Pickled Raisins (v,gf)
5 each
14 both w/ Sourdough
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Pork Fritter,
Apple + Prune Ketchup
15
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SMALL PLATES
Grilled Carrots,
Xigalo Cheese,
Carob, Clementines
14 (v/vg)
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Feta Pie, Pine Honey
9 (v)
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Cornish Squid,
Nduja Butter, Red Pepper
17 (gf)
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Wild Mushrooms,
Poached Egg,
Bone Marrow Croutons
18 (poss. v)
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LARGER PLATES
Braised Beef Shortrib,
Jerusalem Artichokes,
Black Garlic, Chimichurri
28
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Roasted Delica Pumpkin,
Taleggio, Kalette,
Hazelnuts
18 (v/vg)
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SIDES
Parmesan Fries
7 (gf)
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Bitterleaf Salad,
Pumpkin Hot Sauce
7 (vg, gf)
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CHEESE
Baron Bigod,
Quince Paste
9
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DESSERT
Chocolate Cremeux,
EVOO,Carob
9 (v)
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Cherry Stone + Cardamom
Milk Pie
9 (v)
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BREAKFAST POTS
Strawberry + Peanut Butter
Granola
5 (vg, gf)
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Blueberry Chia Pudding,
Plum Compote
6 (vg, gf)
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Greek Yogurt, Honey,
Caramelised Walnuts
4 (v, gf)
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White Chocolate + Sour
Cherry Rice Pudding
5 (v, gf)
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ON TOAST
Parmesan Scrambled Eggs,
Wilted Spinach,
on Toasted Sourdough
12 (v)
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Secret Smokehouse Salmon,
Avocado, Poached Eggs,
On Toasted Sourdough
13
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HOT PLATES
Poached Eggs, Labneh,
Chilli Butter, Coriander
House Flatbread
14 (v)
+ Merguez Sausage 3
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Baked Eggs, Tomato, Feta,
Rye Lane Hot Sauce,
Sourdough
14
+ Chorizo Piquante 3
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BRUNCH SANDWICHES
Salt Beef ‘Croque’,
Mustard Mayo, Fried Egg,
Pickled Cucumber
14
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Black Pudding,
Hash Brown, Fried Egg,
Hot Mayo, in a Fresh
English Muffin
11
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Beer + Treacle Bacon,
Hash Brown, Fried Egg,
Hot Mayo, in a Fresh
English Muffin
10
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Wilted Spinach,
Hash Brown, Fried Egg,
Hot Mayo, in a Fresh
English Muffin
10 (v)
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Roasted Mushroom,
Hash Brown,
Goats Cheese,
Fried Egg, on a Muffin
10 (v)
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