All of our food is made by us, by hand, in our kitchens

Please note that traces of allergens may be present

THREE CHEESE & TOMATOComté, Quicke’s cheddar, Montgomery Olgleshield cheese and Isle of Wight tomatoes

THE REUBENMonty’s Deli pastrami, sauerkraut and

Mayfield Swiss cheese with Russian dressing

Served with pickles, fermented carrots and Eaten Alive kimchi hot sauce

 

6 / 7.2

7 / 8.5

ROASTED SWEET POTATO, JALAPEÑO AIOLI & LIME SWEETCORN SALSA Plant-based

with quinoa, avocado and salsa verde 

FRIED HARISSA CHICKEN                                                                                           with pickled aubergine, coriander carrots, amba tzatziki and roasted cabbage

 

8.5 / 10

9.5 / 11

7.5

8

8.5

AVOCADO & SALSA VERDE Plant-based

GOLDSTEIN SALMON

STREAKY BACON

2.5

3.5

3.5

TWO SOFT-BAKED CACKLEBEAN EGGS WITH BUTTERED SOURDOUGH SOLDIERS

served with

LABNEH & SLOW-COOKED TOMATO& RED PEPPER MATBUCHA

STREAKY BACON

Our Arlington White free-range eggs are fromCacklebean farm in the Cotswolds

 

TOASTED WHITE SOURDOUGH Quicke’s whey butter / GAIL’s organic jam / GAIL’s almond butter

AVOCADO ONSEEDED SOURDOUGH Plant-based

with salsa verde, spicy seeds, coriander cressand tomato relish

 

2.9

6 / 7.5

UN T IL 1 1 AM

OAT MILK PORRIDGE Plant-based

with

Demerara sugar / raw honey / date molasses Fresh blueberries, toasted seeds and maple syrup GAIL’s almond butter and seasonal fruit compote

3 / 43.2 / 4.23.2 / 4.2

ARTICHOKE & BASIL LOAF CAKEwith Kalamata olives, sun-dried tomatoes and cheddar,served toasted with labneh

5 / 6

OUR SEASONAL SOUPS

Small

Large

3.5 / 4.25 / 6

FROM 1 1 AM