Weekday Menu

BLACK TRUFFLE, ROASTED SHALLOTS AND MASCARPONE FONDUE ON POACHED EGGS, 32 MONTHS PARMESAN, GRILLED SOURDOUGH. (GREAT WITH ADDITIONAL BACON)

LOCH FYNE OAK SMOKED SALMON, CREME FRAICHE, PICKLED CUCUMBER, SPINACH & TARRAGON VINAIGERETTE ON GRILLED SOURDOUGH. (GREAT WITH A POACHED EGG)

SERRANO HAM, CHEW VALLEY RICOTTA, ROASTED SAN MARZANO TOMATO, SERVED AS A SOURDOUGH SANDWICH.

SAUTÉED POTATO WITH PEPPERS, ONION, KALE AND CHIMICHURRI.

CHORIZO AND SPANISH BLACK PUDDING, SAUTÉED POTATO, CARAMELISED ONION, PEPPERS, SWEETCORN, SERVED WITH OUR HOUSE RANCH DRESSING AND PICKLED JALAPEÑOS.

CHARRED KING OYSTER MUSHROOM, SLOW ROASTED SAN MARZANO TOMATO, MASHED PEA AND AVOCADO ON GRILLED SOURDOUGH

SANRIDGE FARM SMOKED STREAKY BACON SERVED IN A SEEDED ROLL WITH ROSEMARY KETCHUP OR BROWN SAUCE.

TWO HANDMADE PORK SAUSAGES SERVED IN A SEEDED ROLL WITH ROSEMARY KETCHUP OR BROWN SAUCE.

HANDMADE PORK SAUSAGE, STREAKY BACON AND A FRIED EGG SERVED IN A CIABATTA ROLL WITH ROSEMARY KETCHUP OR BROWN SAUCE.

WEST COUNTRY BEEF SHORT RIBS, HONEY AND GOCHUJANG, SESAME AND CELERIAC REMOULADE, PICKLED EDAMAME BEANS.

BAKED CINNAMON SWIRL, WHITE CHOCOLATE DIPLOMAT, BERRY COMPOTÉ, FRESH BERRIES, SORREL.

ISLE OF WIGHT TOMATO, CHARRED PEACH, BURRATA FROM PUGLIA, RED CHICORY.

CONFIT SMOKED SPANISH SARDINES, WHIPPED CHEW VALLEY RICOTTA, SHALLOT AND FENNEL SALAD, CHARRED AMALFI LEMON, GRILLED SOURDOUGH.

CURED ONGLET, PADRON PEPPERS IN ADOBO SAUCE, CHIPOTLE MAYO, COW'S HEART TOMATO, ROCKET.