Marinated olives infused with chilli, coriander and lemon(Ve)
Served with houmus.
Salt-crusted sourdough bread with butter and houmus.
Marinated flame grilled chicken wings.
Grilled padron peppers in olive oil sprinkled with chilli & salt flakes (vegan)
Grilled halloumi served with rocket salad and sweet chilli drizzle.
Marinated king prawns
Marinated chicken breast, Sun blushed tomatoes and garlic aioli
Served with tartare sauce.
Sicilian style rice balls in a crispy coating, served with rocket and cherry tomatoes
Delicious creamy pate served with toasted sourdough bread and green salad leaves drizzled with olive oil and a wedge of lemon.
Salt & pepper squid bites served with garlicky aioli, coriander & lime.
Seared scallops with pea puree, parmesan sauce and grated truffle.
Filo coated king prawns served with sweet chilli sauce.
Haddock fish cake with crushed pea and herb sauce with a soft poached hen's egg.
Crunchy toast topped with finely chopped tomatoes, red onions and fresh basil dressed with balsamic vinegar and olive oil (vegan)
Mushroom in a mature cheddar cheese sauce with sourdough bread.
Creamy burrata with sweet cherry tomatoes, fresh basil and vibrant pesto, finished with extra virgin olive oil.
Locally sourced beef burger in a toasted brioche roll, with mixed leaves, tomato, onion & horseradish served with skin on fries.
21 days Himalayan salt dry aged steak cooked to your liking served with thick cut fries & salad. Choose peppercorn or blue stilton cheese sauce.
Chargrilled gammon layered with a golden free-range egg and sweet caramelised pineapple, served with crisp thick cut chips and tender peas
Chicken breast marinated in zesty lemon and garlic, grilled to perfection on skewer and served with warm flatbread and cacik sauce.
Grilled chicken breast in a rich mushroom sauce served with asparagus and mushed potato.
Grilled lamb chops served with seasonal grilled asparagus and chunky chips.
Fall-off- the bone lamb chops seerv4ed with seasonal vegetables and smooth mash.
Penne pasta with mushrooms & asparagus in a creamy pesto sauce topped with grilled chicken.
Creamy pasta filled with spinach and juicy mushrooms.
Tagliatelle pasta juicy king prawns sautéed with garlic and chilli, finished with fresh herbs and tossed through silky pasta.
Juicy prawns grilled with garlic and chilli, served with tasty marinated baby potatoes.
Grilled salmon served with buttery green beans and new potatoes.
Served with marinated baby potatoes sautéed spinach and asparagus.
Grilled lamb skewers with warm flatbread, house cacik and fresh lemon.
Grilled harissa marinated chicken breast with crunchy lettuce and red onion, served with skin on chips.
Golden layers of slow-braised beef and velvety béchamel, paired with crisp salad and grilled asparagus.
Sea bass fillet with grilled asparagus, toasted almonds and watercress salad.
Grilled chicken on a bed of crispy cos lettuce with shavings of parmesan with a creamy Caesar dressing topped with crunchy seasoned croutons.
Mediterranean inspired grilled halloumi salad, fresh cucumber, greens and herbs, drizzled with a zesty lemon dressing.
Tangy feta, black olives, thinly sliced red onions drizzled with grassy olive oil and balsamic vinegar.
A blend of plant based goodness a delicious combination of spinach, onions and chick peas withins of chilli powder, black pepper served with chips (Ve).
Green lentil and red kidney beans hand cut cucumbers, vine cherry tomatoes, thinly sliced red onion, flat leaf parsley, drizzled with grassy olive oil and lemon dressing.
Thick Cut Chips / Sweet Potato Chips / Skin on Chips 4.50
Tomato & Rocket Salad 4.5 (ve)
Green Beans & Roasted Almonds 4.5
Grilled Asparagus & Roasted Almonds 4.5
Bacon 1.9
Halloumi 2
Jalapeños 1.5 (ve)
Rich chocolate truffle mousse with a soft centre of white chocolate and cream flavoured with whisky and coffee liqueur on a chocolate sponge base, glazed and garnished.
Ceramic dish filled with vanilla flavour & toffee dairy ice cream topped with a layer of toffee sauce & sugar.
Crisp Speculoos Biscuit Base, topped with a Baked Coconut Vegan Cheesecake and spiraled with Speculoos Biscoff Sauce, topped with a rich Speculoos Topping, and finished with Speculoos Crumb.
Crisp Speculoos Biscuit Base, topped with a Baked Coconut Vegan Cheesecake and spiralled with Speculoos Biscoff Sauce, topped with a rich Speculoos Topping and finished with Speculoos Crumb.
Spanish-style vanilla flavoured cheesecake, with a caramelised crust.
Coffee soaked sponges, layered with zabaglione cream & finished with
cocoa dusting.
Crisp layers of buttery, filo pastry sheets and finely chopped
pistachios, soaked in sweet syrup.
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