KORK KITCHEN: WEEK COMMENCING 14/9/26

SERVED WEDNESDAY TO SATURDAY 5PM TO 8PM

LUNCH FRIDAY & SATURDAY 12PM TO 3PM

TO SHARE

Northern Rye Sourdough, EVOO (VG) - 5

Local Hand-Cooked Crisps (VG) (GF) - 4.5

Sicilian Olives (VG) (GF) - 5

Catalan Almonds (VG) (GF) - 5

Seasonal House Pickles (VG) (GF) - 5.5

Medjool Dates, Blue Cheese, Walnut, Sage, Hot Honey (V) (GF) - 7.5

Muhammara & Sourdough - Roasted Pepper, Walnut, Pomegranate Molasses (VG) - 7

PLATES

Isle of Wight Tomato, Stracciatella, Basil, Balsamic, EVOO, Croutons (V) (GFO) - 16

King Prawns, Bravas Sauce, Confit Garlic Bread, Herbs (GFO) - 19

Chicken Schnitzel, Black Garlic & Herb Butter, Little Gem - 20

Glazed Oyster Mushroom Skewer, Chimichurri, Pickled Chilli, Watercress (VG) (GF) - 16

Bavette Steak, Fries, Peppercorn Sauce or Chimichurri - 25

SIDES

Fries, Seasoning Salt (VG) (GF) - 5

Confit Garlic Potatoes, Herbs (VG) (GF) - 6

Rocket & Leaf Salad, Beer Vinaigrette (VG) (GFO) - 5

DESSERT

Tiramisù di Calabria (V) - 8

Vanilla Ice Cream, Flaked Almonds, Cherry Sauce (V) (GF) - 7

Two Cheese Selection, Crackers, Chutney (V) - 10

(GF) - Gluten Free (V) - Vegetarian (VG) - Vegan