To Start
Crispy TofuGBP 9.50
Tamari marinated tofu with a chilli and ginger sauce
Marinated House OlivesGBP 6.00
In garlic, thyme, rosemary and parsley
Small Plates
Soup of the DayGBP 9.00
Daily changing soup served with toasted sourdough
BurrataGBP 14.00
Served with Heritage tomatoes, avocado, mixed herbs and balsamic dressing
Harissa CarrotsGBP 12.00
Maple and harissa roasted Chantenay carrots, with carrot hummus, smoked carrot salad and tamari seeds
Grilled British AsparagusGBP 14.00
Tender asparagus, resting in our homemade almond ricotta cheese. Topped with cashew nuts, pomegranate and a drizzle of wild garlic oil
Roasted Organic FigsGBP 15.00
Sweet roasted figs on creamy goat’s cheese and crisp sourdough, topped with a sprinkle of Pistachio and a rich balsamic glaze
Miso AubergineGBP 11.00
Aubergine roasted in a Den Miso sauce served with edamame cream and rice crackers
Cauliflower WingsGBP 12.00
Cauliflower fried in a sticky hoisin and sesame sauce
Warm Beetroot SaladGBP 13.00
Roasted tricolour beetroot with tarragon-lime ricotta, served with toasted walnuts, crisp apple, and mixed greens, finished with an aged balsamic vinegar drizzle
Sweetcorn RibsGBP 13.00
Glazed with kabayaki and served with tamarind BBQ and coconut yoghurt
Large Plates
Batata VadaGBP 22.00
Sri Lankan Beet Curry served with spice-infused potato croquette, labneh, sambal and rice
House BurgerGBP 20.00
A kale and falafel burger with red cabbage and dill slaw, harissa Aioli, crispy red onion and cheese served with fries
Thai Noodles SaladGBP 19.00
Served with vermicelli noodles, bok-choy, lotus root, edamame, bean sprouts, water chestnuts, spinach, tofu and a Thai chilli and ginger dressing
Avocado Halloumi SaladGBP 16.00
Grilled halloumi, creamy avocado and roasted Chantenay carrots on a bed of quinoa and mixed leaves tossed in a light Mediterranean dressing of lemon, organic honey and oregano
Aubergine ParmigianaGBP 20.00
Roast aubergine stuffed with feta cheese, spinach, tofu and basil. Served with a rich tomato sauce, parmesan cream and herb oil
Stuffed Portobello MushroomGBP 19.00
Oven-roasted Portobello mushroom filled with sautéed spinach, served with broccolini, fine beans, and a golden potato gratin. Finished with a creamy garlic sauce, crispy capers and sun-dried tomato for a rich, savoury finish
Gnocchi Alla SorrentinaGBP 19.00
Golden baked potato gnocchi nestled in a rich homemade slow-cooked tomato sauce, seasonal veg, crowned with bubbling mozzarella and fresh basil - Add creamy burrata for an extra indulgence £3.5
Hasselback SquashGBP 22.00
Hasselback roasted butternut squash with miso roasted chickpeas, roasted red pepper, spinach and parsley puree
Sides
FriesGBP 6.50
Lightly seasoned chunky chips with a harissa aioli
Garlic SourdoughGBP 6.50
Confit garlic-coated sourdough topped with salsa verde
Mixed SaladGBP 6.50
A fresh mix of herbs and seasonal baby leaves topped with tamari seeds and a rosemary lemon vinaigrette
New PotatoesGBP 6.50
Lemon-roasted crispy new potatoes served with salsa verde
Dessert Menu
Japanese PurinGBP 9.00
Topped with raspberry coulis, salt caramel and berries
Brown Sugar PavlovaGBP 10.00
Brown sugar pavlova with berry compote and a whipped cinnamon cream
Cherry Blaze CheesecakeGBP 10.00
A rich basque cheesecake with a caramelised top, draped in cherry coulis
Clementine SpongeGBP 9.00
Clementine sponge served with a stem ginger and orange caramel and candied pecan parfait
AffogatoGBP 8.00
Choice of ice cream served with an espresso shot and candied almonds
TrufflesGBP 9.00
Dark chocolate truffles with a selection of fresh summer berries
Pineapple Tart TatinGBP 11.00
A golden, flaky tart bursting with sweet, caramelised pineapple. Served with vanilla ice cream
