SNACKS/APPETISERS

Northern Rye Sourdough Bread, Honest Toil Olive Oil (Ve) - 4.5

Sicilian Nocellara Olives (Ve) (GF) - 4.5

Medjool Dates, Darling Blue, Walnut, Sage, Hot Honey - (V) (GF) - 7

Muhammara Dip (Ve) - 5.5

Boquerones, Focaccia, Lemon - 9

PLATES

Grilled Pork Belly, Celeriac Remoulade, Pickled Apple (GF) - 18

Chicken Shnitzel, Tarragon Garlic Butter, Leaf Salad - 20

Merguez Sausage, Langosz Flatbread, Pickled Chillies, Mint Yoghurt - 19

Charred Courgette, Whipped Feta, Toasted Cornbread, Salsa Verde (V) - 17

Grilled Mushroom Skewers, Burnt Spring Onion Salsa (Ve) (GF) - 16

Isle of Wight Tomato Salad, Straciatella, Balsamic, Basil, Croutons (V) - 16

SIDES

Confit Garlic Potatoes, Chives (Ve) (GF) - 6

Leaf Salad, House Vinaigrette (Ve) (GF) - 5

DESSERT

Basque Cheesecake, Roasted Blackberry Sauce (V) (GF) - 8

Cherry and Almond Ice Cream, Cherry Sauce (V) (GF) - 7