MENU

SPANISH OLIVES 3.5 

BREAD & OIL 4

BOQUERONES 7

CHORIZO, RED WINE, HONEY 7

PADRON PEPPERS, FLAKED ALMONDS 6

FRIED POTATOES, SHERRY VINEGAR, RED ONION, AIOLI 6.5

 

COURGETTE & WILD GARLIC SOUP, PARMESAN CROUTONS 7.5

BRUSCHETTA, BROWN CRAB, PICKLED FENNEL 6.5

PUNTARELLE, CHICORY, SOFT BOILED EGG, ANCHOVY DRESSING 8.5

ARTICHOKE & ALMOND TAPENADE, CAPERS, SOURDOUGH 

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SANDWHICH: CHARD FRITTERS, PICKLED CAULIFLOWER, TAHINI, ZHONG 15

PORK BELLY, PURPLE SPROUTING BROCCOLI, WHITE BEANS, CHILLI OIL 18.5

ROAST HISPI CABBAGE, LENTILS, TAHINI, CARROT TOP DRESSING 14​

SEMOLINA GNOCCHI, COURGETTE, PEAS, MINT, GOAT CHEESE 15

DRY AGED RUMP STEAK, FRIED POTATOES, ROCKET, AIOLI 22 

WHOLE BASS, AQUA PAZZA, OLIVE OIL MASH 19.5 

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MERINGUE, RHUBARB, CREAM 7.5 

APPLE, PEAR & BLACKCURRANT CRUMBLE, VANILLA ICE CREAM 7.5 

LEMON POSSET, HAZELNUT BISCUIT 7

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