Charred Broccoli, Tomato, Nori, Brie6
Shaved Fennel, Yoghurt, Toasted Caraway, Dill5.5
Deep Gravadlax, Samphire, Horseradish Quark, Croutons7.5
Mackerel Escabeche, Peppers, Toasted Pine Nuts8
Cauliflower Fritters, Curried Yoghurt, Cucumber6.5
Breaded Lamb Cutlets, Lemon, Za'Atar, served pink9.5
Crispy Pork Belly, Spiced Apple Chutney, Mushrooms8
Scallops, Balsamic Glazed Quinoa, Broad Beans, Truffle Oil7
Togarashi Fries 4.5
Isle of Wight Tomatoes, Sumac, Bush Basil4
Aloe Vera Panna Cotta, Marshmallows5.5
Clotted Cream Cheesecake, Sumac5.5
We cater for special dietary requirements
Salty beef charcuterie, great with the full-bodied reds
Fennel Seed Salami4.5
Minty, peppery salami, pairs well with dry whites and couples well with hard cheeses
WEIRD AND WONDERFUL
Brawn (Black Hand)5
A ridiculously complex meat that needs tasting to believe. Rich, granulated, an all rounder
BLUE AND STINKY40g
Gratin blue (Piedmont)5
Biella, Piedmont, Italy.
Pasteurised cows' milk, rennet, salt, penicillium Roquesforti. Crumbly, salty & sharp.
LIGHT AND CREAMY
Brie de Meaux A.O.C4.5
Meaux, Siene-et-Marne, France.
Raw cows' milk, traditional rennet, salt. Rich, buttery & mushroomy.
Barbers Vintage Cheddar P.D.O.4
Dicheat, Somerset, UK.
Pasteurised cows' milk, vegetarian rennet, salt; aged 2 years. Rich, crunchy & tangy.
Latte | Cappuccino | Flat White | Mocha | Americano | Dbl Espresso2.5
Single Espresso | Macchiato1.5