Menus
Breakfast - Brunch
Saturday & Sunday -10am - Midday
Sourdough Toast with Plum Jam or Orange & Rosemary Marmalade (v/vg) 5
House Granola with Winter Fruit, Greek Yoghurt & Honey (v) 8
Bacon Sandwich with Cook House Ketchup 8
Spiced Pancakes with Blackberries, Yoghurt & Almonds (v) 12
Smoked Pastrami with Hash Browns, Cucumber Pickle & Horseradish Creme Fraiche 12
Fried Oyster Mushrooms on Toast with Cashew Cream & Salsa Verde (vg) 11
Porridge with Maple Roast Pears & Hazelnuts (vg) 8
Whipped Feta on Sourdough Toast with Figs, Honey & Hazelnuts (v) 11
Green Harissa Fried Eggs on Toast with Greek Yoghurt & Coriander (v) 12
Baked Eggs in Cream with Smoked Mackerel & Curried Leeks 12
Hash Browns with Hot Sauce Aioli (v) 6
Lunch
(Thurs-Sat) Midday -3pm
Snacks
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Hispi Cabbage Kimchi 5
‘Northern Rye’ Sourdough & Acorn Dairy Butter (v) 3
Chicken Liver Pate on Rye with Pickled Cherries 7
Small Plates
Tempura Cauliflower with Coconut Curry Sauce (v) 11
Carrot & Cardamom Fritters with Tahini Sauce (vg) 10
Wild Mushrooms on Toasted Sourdough with Cashew Cream & Salsa Verde (vg) 9
Little Goat Pie with Prune Ketchup 12
Pastrami on Focaccia with Mustard Aioli and Bread & Butter Pickle 12
Breaded Sardines with Malt Vinegar and Parsley & Shallot Salad 11
Ham Hock & Chicken Terrine with Piccalilli 12
Poached Chicken Salad with Capers, Focaccia Croutons & Aioli 12
Brussel Sprout, Shallot, Walnut & Orange Salad (vg) 7
Roast Fig, Whipped Blue Cheese & Radicchio Salad 7
Smoked Potatoes with Brown Butter & Creme Fraiche (v) 7
Pudding
Eggnog Custard Tart with Brandy Sultanas (v) 9
Pavlova with Sherry Cream, Mincemeat & Pomegranate (v) 9
Dark Chocolate Mousse with Sour Cherries & Brandy Snap (v/vg) 9
Squash Fondant with Hazelnut Creme, Candied Pumpkin Seeds & Maple Syrup Sorbet (vg) 9
Cheese
Local Cheese Plate with Pickled Celery, Plum & Apple Chutney & Seeded Crackers 16
Dinner
(Wed-Sat) 5.30pm - late
Snacks
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Hispi Cabbage Kimchi 5
‘Northern Rye’ Sourdough & Acorn Dairy Butter (v) 3
Chicken Liver Pate on Rye with Pickled Cherries 7
Starters
Carrot & Cardamom Fritters with Tahini Sauce (vg) 10
Baked Chive Custard with Smoked Hen of the Woods & Walnut Salsa (v) 11
Ham Hock & Chicken Terrine with Piccalilli 12
Smoked Eel on Rye with ‘Marmite’ Cream Cheese & Gherkins 12
Tempura Cauliflower with Coconut Curry Sauce & Black Sesame (v) 11
Mains
Porchetta with Squash & Sultana Stuffing with Braised Lentils and Apple, Sorrel & Grape Salsa 27
Whole Smoked Mackerel with Smoked Salsify, Lime Yoghurt, Orange Hot Sauce & Dill 25
Miso Glazed Aubergine with Togarashi Cashew Sauce, Umeboshi Plum & Crispy Rice (vg) 22
Braised Beef Shin with Saffron Risotto, Parsley & Orange Gremolata 27
Butter Braised Celeriac with Caramelised Onions, Onion Broth & Whipped Goat’s Cheese (v) 22
Hazelnut Crusted Hake with Jerusalem Artichoke, Samphire & Chicken Butter Sauce 27
Sharing
Braised Duck, Tarragon & Prune Pie with Duck Fat Carrots & Sprout & Orange Salad 62
Sides
Smoked New Potatoes with Brown Butter & Creme Fraiche (v) 7
Brussel Sprout, Shallot, Walnut & Orange Salad (vg) 7
Roast Parsnips with Black Apple Butter (v) 7
Pudding
Eggnog Custard Tart with Brandy Sultanas (v) 9
Pavlova with Sherry Cream, Mincemeat & Pomegranate (v) 9
Dark Chocolate Mousse with Sour Cherries & Brandy Snap (v/vg) 9
Squash Fondant with Hazelnut Creme, Candied Pumpkin Seeds & Maple Syrup Sorbet (vg) 9
Cheese
Local Cheese Plate with Pickled Celery, Crab Apple & Sage Jelly & Seeded Crackers 16
Sunday
On Sunday’s we serve our Brunch menu from 10am – 12 noon, and our Dinner Menu from 12 noon until 3pm, as well as our famous sharing Roast Chickens! Please contact us if you would like to reserve a chicken!
