
ALL DAY MENU
12.00 til late MON-FRI
17.00 til later SAT-SUN
START
- Steamed edamame, sea salt (pb, gf) 4.5
- Marcona almonds and nocellera del belice olives (pb, gf) 5-
- Jalapeno cornbread, chipotle butter, coriander, lime (v) 6-
- Garam masala labneh, fenugreek-chilli butter, spiced chickpeas, flatbread (v) 8.5
- Burrata, lemon dressing, puntarelle, fennel seed, cracked pepper (v, gf) 9-
- Crisp chilli salt tofu, baby spinach, salted black beans, sesame (pb, gf) 9-
- Grilled asparagus, den miso, stilton, basil cress (v, gf) 10-
- Peruvian style baby squid salad, green tomato, celery, coriander, jalapeno, lime (gf, df)
- Prawn ceviche: chilled prawn, coconut, ginger, coriander, lime, taro crisps, cape gooseberries 12-
- Broken lamb meatballs, chermoula, aubergine, tahini, labneh, pickled red onion 9-
- Jamon and smoked san simon croquettes, saffron aioli 8-
GRAINS AND BOWLS
- Chickpea dahl, courgette and fava bean bhaji, carrot thoran, fresh coconut relish (pb,gf) 14-
- Burnt stem broccoli, charred sweet potato, spiced black bean salsa, green chutney,
coconut yoghurt, curry leaf oil (pb, gf) 14- - Seasoned rice, hot-smoked salmon, avocado, miso mayonnaise, mung beans, pickled ginger, furikake (df, gf) 15.5
- Chicken larb, polished rice, pickles, sambal, romaine lettuce, peanuts (df) 15.5
- Grilled chicken (gf, df) 3.5
- Grilled halloumi (gf) 2.5
- Fried egg (gf, df) 1.5
- Grilled chorizo (gf) 2.5
Add protein:
SOURDOUGH PIZZA
- Tomato, mozzarella, basil (v) 10.5
- Rose harissa, pickled mushroom, radicchio, roasted kale and rosemary (pb) 12-
- Caramelised onion, olive, mozzarella, oregano, fresh tomato (v) 13-
- Anchovy, rosemary, olive oil, pickled shallot, onion jam, parsley, chilli, mozzarella 14-
- Speck, parmesan cream, egg, mozzarella, aleppo chilli 14-
- Nduja, tomato, confit garlic, spring greens, scamorza 14-
LARGE PLATES
- Grilled halloumi, roasted sweet potato, grilled aubergine, radish, basil yoghurt,
preserved lemon, smoked paprika (v, gf) 15 – - PPan-roasted cod, cavolo nero, truffled edamame puree, soy pickled shimeji mushrooms (df) 19-
- Confit duck leg, crushed jersey royals, stem broccoli, pomegranate mint pesto (gf) 19.5-
- North yorkshire pork tomahawk, burnt apple, mustard and miso, crispy sage (gf) 38-
- Grass-fed angus ribeye, sweet soy, steamed greens (df) 40-
- Whole crispy fried sea bass, three flavour sauce, thai herbs, lime, peanuts (df) 38-
Large sharing plates:
SIDES
- Charred stem broccoli, garlic, lemon, chilli (pb, gf)
- French fries, rosemary salt (pb, gf) 4-
- Wedge salad, saffron buttermilk dressing, sumac, shallot (v, gf) 4-
- Seasoned rice (pb, gf) 3.5
- House flatbread (pb) 4
PUDDING
- Vanilla ice cream (v, gf) 5.5
with Fontodi olive oil (gf)
or Espresso caramel sauce (gf)
or Rum-soaked golden sultanas (gf)
or Almond praline (gf)
- Hazelnut and lemon polenta cake, strawberries, kaffir lime syrup, coconut yoghurt (pb, gf) 7
- Dark chocolate terrine, berry compote, crème fraiche (v, gf) 7
- Villarejo manchego semicurado, membrillo, lavash (v, gf) 7