SPRING EVENING MENU

EVERY THURS/FRI/SAT - 6PM TO 10PM

Aperitifs


Prosecco  £7
Mimosa/negroni/campari watermelon spritz  £7
Basque natural cider  £7
Champagne  £10


Snacks


Charred sourdough, salted honey butter (v)  £3
Cerignola green olives (vg)  £3.5
Nduja di Spilinga  £4
Burrata, pine nuts, basil (v)  £7
 

Small Plates


Jersey Royals, hung yoghurt, beurre noisette, tomato & chilli sauce (v/vg)  £7
Charred golden beets, whipped smoked ricotta, marjoram (v/vg) £8
English asparagus, sauce gribiche, hazelnuts (v/vg)  £8
Fried chicken, maple syrup  £9


Large plates 

 

Smoked cauliflower, caramelised onion cheese sauce, almonds (v)  £12
Grilled sweetheart cabbage, tomato ragout, dukkah, crispy shallots, tahini (vg)  £13
Guanciale spaghetti carbonara  £14
Brixham cuttlefish, tomato, caper, garlic & herb salsa, fried bread  £16
Pork collar steak, saffron aioli, chimichurri, watercress  £17
Sherry braised lamb shoulder, white bean & Romano pepper puree, chorizo  £17


Afters


Dark chocolate sorbet (vg)   £5
Creme caramel   £6    
24-month Comte, crackers, chutney  £7

 

Make staff aware of allergies please. Service is not included.