COOKED UNTIL 3PM
FEEL GREAT GREENS
SIMPLY PICK A PROTEIN, PLATE & SAUCE 15
1. PICK A PROTEIN
Steak Chimichurri
5oz Charred Steak, House made red chimichurri
Served medium/rare
(SUP +2.5)
Sticky Asian Salmon
Roast salmon in ginger, garlic soy and honey
(SUP + 2.5)
Mojo Chicken
Zesty blend of citrus, garlic and spices, chargrilled
(SUP +2)
Moroccan Spiced Falafel (vg)
With red pepper houmous and toasted almonds.
2. PICK A PLATE
Goats Cheese (v)
Goats cheese crumble, sweet potato, roasted red onion, dried cranberries, candied walnuts
Winter Burrata (v)
Burrata cheese with glazed roasted squash, sweet potato, courgette and red onion, with a zesty salsa verde and pumpkin seed granola
Avocado Supergreen (vg)
Broccoli, edamame beans, avocado, grains, soft herbs, pomegranate and pumpkin seeds
Poke Plate (vg)
Avocado, carrot, picked onions, pickled jalapeños, cucumber, beetroot, apple, edamame, ginger and furikake, tricolour quinoa
2. ADD A SAUCE
Plant Based Aioli (VG)
Beet Ketchup
Kickin' Korean Mayo (Spicy)
Truffle Mayo
DRUNKEN MUSSELS
A whopping kilo of mussels, steamed in cider, bacon, shallots finished with cream. With a side of fries and crusty bread for dunkin' 18
BURGERS & S'WICHES
Served with a side of fries
KOREAN FRIED CHICKEN BURGER
16.5
Korean street food sandwich, crisp double-fried chicken thigh, kimchi slaw, with sticky chilli sauce and a pot of kickin mayo.
PERCH HAMBURGER
16.5
Char-grilled dry aged beef patty, mature cheddar, bacon, lettuce and pickles with a side of fries and truffle mayo.
CHIMICHURRI STEAK SANDWICH
17.5
Char-grilled steak sandwich with a punchy, zingy chimichurri sauce, chipotle mayo and skin on fries.
VEGAN JUNK BURGER (vg)
16
Plant-based patty, vegan bacon, vegan cheese, tomato, little gem,
red onion, pickle, with chef’s junk mac burger sauce.
CHICKEN CAPRESE SANDWICH 16.5
Grilled herb chicken breast, mozzarella, sliced tomato, spinach with a balsamic syrup in focaccia with pesto mayo.
POSH CHIPS
With truffle mayo & parmesan 5.50
FAVOURITES
FISH & CHIPS 17.5
'Private reserve' cider hand-battered market fish fillet with pea puree and tartare sauce, served with a side of fries
TOFISH & CHIPS (vg) 16.5
Battered Tofu and Nori with pea puree and homemade vegan tartare sauce, served with a side of fries.
FISHCAKE & FLORENTINE 17
Salmon & smoked haddock fishcake resting on baby spinach topped with a runny poached egg and hollandaise, served with a side of fries.
CRAB & LOBSTER RAVIOLONI 19.50
Handmade crab and lobster filled pasta in a lemon butter sauce, tomato salsa, garnished with king prawns and parmesan.
CHICKEN & CHORIZO KEBAB 18.5
Served with a Mediterranean bulgur wheat salad, red pepper houmous, mojo rojo and garlic flatbread.
Swap for halloumi kebab and veg kebab (V)
SMOKED SALMON BENNY 16.5
Toasted ciabatta topped with poached eggs, hollandaise sauce, chives and a hint of paprika with a side of skin on fries.
FISH PIE 18.5
Salmon, smoked haddock, king prawns topped with a cheddar mash and French style peas.
GRILLS
STEAK FRITES 20
Thinly-beaten minute steak topped with peppercorn sauce and served with a side of our skin on fries.
10oz SIRLOIN STEAK 29
Flavoursome steak, with confit tomatoes, field mushroom, chimichurri butter and served with a side of our skin on fries. Recommended medium.
ADD: Peppercorn sauce 3.5 Skewers of prawns 4.5
TOMAHAWK STEAK (TO SHARE) 69
Ultimate rib-eye on the bone for deep flavour. Served with truffle Mac n cheese, onions rings, chilli & garlic tenderstem broccoli, posh triple-cooked chips & peppercorn sauce.
Please note - due to the size of the steak (it's a whooper) please allow 45 minutes for cooking.
HAPPY ENDINGS
(Vegan options available)
BACK TO FRONT VANILLA CHEESECAKE 7.5
Topped with lotus biscoff sauce, buttery biscuit chocolate & hazelnut tiffin and millionaire shortbread ice cream.
RETRO KNICKERBOCKER 7.5
Mixed berry compote, layered with shortbread, ice cream, fresh fruit, cream, toasted marshmallows and almonds.
MINI DONUTS 8
Warm white chocolate and pistachio mini donuts with black coconut ice cream.
CHOCOLATE AND HAZELNUT TORTE 8
A dense and fudge chocolate torte, topped with roasted hazelnuts, cherry compote & vanilla bean ice cream.
BREAKFAST
DINNER
KIDS
DRINKS