| vegetarian |
entrée |
main |
|
potato rosti, roasted tomato, steamed asparagus
topped with a poached egg and hollandaise sauce
|
17.9 |
24.9 |
|
truffle scented risotto
with swiss brown mushroom and hazelnut pesto
|
17.5 |
25.9 |
|
roast pumpkin and spinach tossed linguini
with fresh goats cherve and olive oil
|
15.9 |
22.9 |
pickled green papaya salad
with vietnamese mint, blood orange and star anise dressing
|
14.9 |
21.9 |
|
|
| starters |
| wholemeal cob loaf |
half 4.5 |
whole 8.0 |
| turkish garlic bread |
|
4.0 |
| marinated olive selection |
|
5.0 |
|
| sides |
| crisp rosemary dauphine potatoes |
9.9 |
| creamy double whipped mash potato |
9.9 |
| steamed vegetables |
9.9 |
| sugar snap peas tossed with butter, garlic and pesto |
9.9 |
| roquette and pear salad with parmesan cheese and walnut dressing |
9.9 |
| caeser salad with crispy pancetta and a poached egg |
9.9 |
|
|
