VEGAN

 

 

 

Starters/Nibbles

 

Marinated Gordel olives  GF      6.5

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Bread, Arbequina olive oil and balsamic   7.

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Salted Catalan almonds  GF     6.5

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Sweetcorn Fritters with spring onion, watercress and thai dip  10.

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Heritage tomatoes in filo pastry with a wild rocket and chive salad, balsamic dressing GF*  9.

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Mains

 

Charred and baked Hispi Cabbage with a hazelnut panko crumb, harissa haricot beans and peas, chilli oil  GF*  18.

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Piquillio Pepper Risotto with tomato and smoked pimenton, Catalan almonds and basil  GF 19.

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Pesto Potato salad with bay radish, flaked almonds and crispy capers  GF  18.

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Sides​

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          Hand cut fries  GF  6.

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Olive oil and confit of garlic bread  6.5

       

Sauteed Spring Greens  GF  7.5​

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Desserts

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Callestick Farm salted caramel ice cream  GF  3.5 per scoop

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Poached Peach with raspberry sauce and toasted honey oats  9.

 

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Some of our dishes may contain allergens. Please make us aware of any allergy or dietary requirements you might have.

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