Tuesday - Saturday 12-10pm
Small Plates
7.5
Homemade bread & oil (vg)
Ciabatta & brioche roll with extra virgin olive oil
7.5
7
Gordal olives (vg)
Stuffed with orange & dried oregano leaves
7
9
Homemade houmous (vg)
Served with paprika roast chickpeas, harissa oil & pickled red onions. Served with warm flatbread crisps
9
8
Gateaux piment (vg)
Yellow split pea chilli cakes with coriander mayo & satini pomme d’amour (tomato chilli chutney)
8
6.5
Pan con tomate (vg)
Homemade ciabatta, grated tomato, garlic & basil oil
6.5
5.5
House pickles (vg)
Cornichons, silverskin onions & garlic.
5.5
12.5
Manchego sliders
Mini beef burgers with honey & oregano manchego in a homemade sesame scone with sweet pickle mayo
12.5
14
Charcuterie & Cheese
Teruel Lomo & Bastonet de vic charcuterie meats with honey & oregano Manchego and membrillo
14
9.5
Griddled courgettes & artichoke hearts (vg)
With agave & homemade dukka
9.5
12
Tiger prawns
In turmeric & white port butter
12
10.5
Chicharrones
Fried pork belly with chorizo, orange & cumin oil with romesco sauce
10.5
10.5
Homemade Scotch egg
Served warm. Made with our chorizo stuffing & served with piccalilli lentils
10.5
9.5
Fried Monte Enebro cheese
With pickled beetroot, figs & Pedro Ximinez reduction
9.5
10.5
Shredded Beef
In date, caper & mustard rub on toasted brioche with horseradish cream and anchovy & chive dressing
10.5
Large Plates
17
Merguez sausage or homemade seitan merguez (vg)
On homemade flatbread with garlic & fenugreek oil, preserved lemon aioli, pickled red cabbage, fennel & guindillas
17
17.5
Roast chicken thigh in jamon serrano
Rolled with feta, black olives & walnuts. On cumin lentils with labneh & kale crisps
17.5
24
56 Steak
Sirloin cut from Jones the Butcher. Served with smoked leeks, port & peppercorn sauce & crispy shallots. Chef's recommendation: medium rare.
24
17.5
Bream fillet
From Fishmonger’s Plaice. Cooked in lemon butter on Served on tenderstem broccoli with a chilli, samphire & almond seafood bisque
17.5
16.5
Squash, beetroot & dates (v)
Roasted and served on butterbean mash with fried sage & crispy chilli garlic
16.5
Sides
7
Patatas bravas
in rosemary salt & preserved lemon aioli (vg)
7
8.5
Jerusalem Artichokes
on samphire with white truffle oil (vg)
8.5
6.5
Rainbow carrots
in harissa & maple with labneh (v - vg on request)
6.5
5.5
Side salad
with cherry tomatoes red
5.5
Desserts
8
Vegan pecan pie
with vegan creme patissiere (vg)
8
8
Burnt Basque cheesecake
with fig reduction (v)
8
8.5
Homemade chocolate mousse
with baked cream, maraschino cherries & almond crumb (v)
8.5
8.5
Spiced treacle sponge
with homemade caramel sauce & vanilla ice cream (v)
8.5
12-7.30pm
Sunday tapas
7.5
Homemade bread & oil (vg)
Ciabatta & brioche roll with extra virgin olive oil
7.5
7
Gordal olives (vg)
Stuffed with orange & dried oregano leaves
7
9
Homemade houmous (vg)
Served with toasted chickpeas, harissa oil & pickled red onions. Served with warm flatbread crisps
9
8
Gateaux piment (vg)
Yellow split pea chilli cakes with coriander mayo & satini pomme d’amour (tomato chilli chutney)
8
12
Tiger prawns
In turmeric & white port butter
12
6.5
Pan con tomate (vg)
Homemade ciabatta, grated tomato, garlic & basil oil
6.5
5.5
House pickles
Cornichons, pickled garlic, caperberries & onions
5.5
12.5
Manchego sliders
Mini beef burgers with honey & oregano manchego in a homemade sesame scone w/sweet pickle mayo
12.5
10.5
Chicharrones
Fried pork belly with chorizo, orange & cumin oil with romesco sauce
10.5
10.5
Homemade Scotch egg
Served warm. Made with our chorizo stuffing & served with piccalilli lentils
10.5
14
Charcuterie & Cheese
Teruel Lomo & Bastonet de vic charcuterie meats with honey & oregano Manchego and membrillo
14
Sunday roasts
All served with roast potatoes, carrots, parsnip & celeriac mash, Yorkshire pudding & greens in garlic
18.5
Chicken
half chicken in preserved lemon and thyme & garlic butter
18.5
21
Roast Beef
wrapped in a date, caper & sage crumb
21
19.5
Porchetta
Pork belly rolled with orange, chorizo & fennel
19.5
28
The whole shebang
a quarter chicken, rump steak & pork
28
21
Bream Fillet
served on leeks in cumin & carraway butter
21
18
Homemade seitan lamb kleftiko (vg)
cookers in a mint sauce glaze
18
9.5
Kids roast
half portion of chicken, pork, beef or seitan kleftiko roast
9.5
Sides
9.5
Cauliflower cheese with honey & oregano Manchego
9.5
6.5
Apricot & pistachio stuffing
6.5
8
Merguez & maple pigs in blankets
8
Desserts
8
Vegan pecan pie
with vegan creme patissiere (vg)
8
8
Burnt Basque cheesecake
with fig reduction (v)
8
8.5
Homemade chocolate mousse
with baked cream, maraschino cherries & almond crumb (v)
8.5
8.5
Spiced treacle sponge
with homemade caramel sauce & vanilla ice cream (v)
8.5
Our Ethical wine list has been designed not only to deliver fantastic quality wines, but we also aim to bring wines to market that have truly inspirational stories. Here we showcase lesser known regions, co-operative wine growers pioneering female wine makers and a wide range of historical and modern methods.Our cocktail list changes seasonally. And in addition we have over 100 classics available. Whether it’s negronis, old fashioneds or margaritas we’re sure you’ll find the perfect match. Our bartenders are always happy to help with any recommendations.
Seasonal Cocktails
14
Carbon Neutral Martini
Homemade Limoncello & Antenna Crystal Palace Gin. Sourced locally & delivered by foot
14
14
136
Brugal 1888 rum, cacao blanc, chocolate bitters & a hint of Laphroaig. Our head bartender Abbie won the Brugal 1888 cocktail competition with this cocktail!
14
13.5
Whisky Chocolate Sour
A classic sours made with Laphroaig, Averna Amaro & chocolate bitters
13.5
13
Toki-O
Toki Japanese Whisky, Lillet Blanc, Luxardo Maraschino & orange bitters
13
Sparkling
15
/
75
Champagne, Bernard Remy ‘Carte Blanche’, Pinot Noir/Chardonnay - Champagne, France
Refreshing notes of lime and lemon, honey and a touch of mint. Elegant and complex
15
/
75