EXAMPLE BAR MENU JANUARY 2019

Nocellara olives 3.5

House made breads, whipped butter 3.5

Beetroot hummus, linseed crackers 5.5

Purple sprouting broccoli tempura, bagna cauda 6.5

‘Nduja croquettes, aioli 6.5

Sharing

Buffalo burrata, fennel, blood orange, mint 8.5  

Grilled squid, rocket, fermented chilli 9.5

Salt baked celeriac, mushroom, hazelnuts, Coolea 10.5

Tagliatelle, crab bisque, chervil 12.5

Farfalle, artichokes, anchovies, breadcrumbs, capers 12.5

Crispy pork belly, tardivo, apple mustard 16.5

Pan fried pollack, romesco, calcots 17.5

Jam doughnuts 4.5

Walnut cake, blood orange, mascarpone 5.5

Dark chocolate mousse, crème fraiche, sourdough crisps 5.5

Westcombe cheddar, quince membrillo 8.5


Please let us know about any food allergies and dietary requirements
A discretionary 12.5% service charge will be added to your bill