MARCH / APRIL MENU

FRIED POTATO, MUSHROOMS AND CHIVES.

Fried layered potato cakes, mushroom pate, fried mushrooms and chives.

SLOW COOKED BEETROOT AND WHIPPED FETA

Slow roasted beetroot, whipped feta, hazelnut dukkah, spicy coriander zhoug.

AUBERGINE SCHNITZEL

Smoky aubergine schnitzel, celeriac remoulade, fresh tomato sauce and pickles.

Oak lettuce and new potato salad.

RHUBARB AND CUSTARD

Set custard, roasted rhubarb and pistachio.

*** This menu may be subject to change***

DRINKS

A selection of vegan wines, local beers and cocktails including non alcoholic options will be available at the bar.