We are closed for evening meals from here on. Andy T chef can't work many nights now due to family commitments. We will still, however,
do special taster menu nights and other events throughout the year.
The next taster menu is 6th April. Here is the menu
Sasturday 23rd March - special March menu
Saturday 6th April - taster menu
Spring menu Saturday 23rd March 2019
Soup of the day V £4.90
Cauliflower affogato V, Gf £5.80
Cauliflower baked in red wine with olives, herbs and a little vegan cheese. Served with slices of our homemade Italian style vegan sausage
flavoured with fennel, herbs and smoked paprika.
Butternut squash korroke £6 Gf
Roasted butternut squash mixed with cheddar cheese and mozzarella, rolled into croquettes, breaded and deep fried. Served with a small salad
and a wild garlic and miso sauce.
Goats cheese and thyme boconncini £5.85
Goats cheese, fresh thyme and garlic rolled into balls, dipped in a beer batter and deep fried until cripy and oozing cheese. Served drizzled
with a truffle flavoured honey and sat on a light salad with pea shoots and rocket.
Asparagus florentine salad Gf (vegan available) £6
Home made carrot smoked 'salmon', garlic spinach, white asparagus, green asparagus shavings, pickled artichoke, mixed leaves, a lightly
poached egg and a seeded parmesan crisp.
Mushroom Kanom jeeb V £5.90
Thai style open dumplings filled with a mushroom puree, ginger, spring onions and water chestnuts. Steamed and served with a green Thai coconut curry sauce
dip and a small mango salad.
Mushroom dauphinoise £12.75
A small mushroom and garlic spinach pithivier. Layers of potato and cream sauce baked into a rich potato dauphinoise. Assorted mushrooms pan
fried in butter with garlic and shallots and finished with white wine. Batons of fine beans and carrots. Finished with a Madeira sauce.
Spring vegetable potatge V £11
Asparagus, courgettes, petits pois, fine beans, broad beans and cauliflower cooked in a light stock flavoured with basil and dill and finished with a
yeasted cauliflower infusion. Topped with a deep fried sprouting broccoli fritter and tumbleweed vegan ricotta dumplings.
Roast cauliflower curry V, Gf £10.50
Oven roasted cauliflower for a deeper flavour, cooked with Indian spices with garlic, chilli and ginger into a curry with tomatoes, coriander
peas. Served in a balti dish with lemon rice and a cucumber, red onion, tomato and sweet potato salad zinging with lime and sweetened with brinjal
Pasta primavera (gluten free available) £11
An American classic here given the Sky apple treatment. Perfectly cooked tagliatelle tossed with asparagus, peas, courgettes, fine beans, sun dried
tomatoes and broad beans unified with a creamy saffron reduction sauce. Topped with lashings of veggie parmesan.
'Fish finger' stack V, Gf £10
From the bottom up: Mushy peas, breaded fish fingers made from our own vegan vish, red cabbage colslaw, sliced beef tomato marinated
in basil and balsamic vinegar, a squidge of chipotle sauce
Sweet potato chips £3.90
Side salad £3.90
Bread and olives £3.90
Cheesy nachos £4.90
Pineapple tart tatin V £5.50
With caramel sauce and a coconut and lime ice cream
Lemon meringue pie £5.40
Served with vanilla custard
Chocolate, pear and geranium tart Gf £5.80
With a shortcake base and served with a raspberry coulis and ice cream.
V=vegan, GF=gluten and wheat free, N=contains nuts. Corkage £2.30 per person for B.Y.O