Bacon Croissant Roll

New York croissant roll filled with beechwood smoked streaky bacon, crumbled black pudding, Greek feta cheese, horseradish and apple & plum chutney.

Chorizo, Feta & Egg Croissant Roll

New York croissant roll filled with diced chorizo, creamy free-range scrambled egg, and topped with Hollandaise and Greek feta cheese.

Egg & Cheese Croissant Roll

New York croissant roll with creamy free-range scrambled eggs, Greek feta cheese and finished with fresh chives.

• vegetarian

Spinach Rarebit & Baked Egg

Wilted spinach, baked free-range egg, served over a rich mustard rarebit on toasted Wildfarmed sourdough finished with smoked sea salt.

• vegetarian

Albóndigas Shakshuka

Spiced beef meatballs cooked in a rich tomato and pepper sauce, topped with a baked egg and cumin-infused yoghurt.

Buttermilk Pancakes with Forest Berries

Fluffy buttermilk pancake duo served with seasonal berries, topped with a fresh strawberry & mint salsa, finished with crème fraîche.

• vegetarian

Greek-Style Scrambled Eggs

Soft scrambled eggs served on toasted sourdough, topped with crumbled feta, a coarse sun-dried tomato tapenade, dressed with olive oil.

• vegetarian

Scrambled Eggs

Creamy, free-range scrambled eggs served on toasted Italian bread.

• vegetarian

Smoked Salmon, Avocado & Cream Cheese Bagel

Oak smoked salmon, served on a toasted half bagel, dressed with an avocado cream, finished with soft cheese and a tangy citrus vinaigrette.

Greek Yoghurt Parfait

Greek yoghurt layered with kiwi, mango, and coconut, topped with raisin and almond granola.

• vegetarian

Pan Tumaca with Butter Beans

Spanish-style toasted sourdough rubbed with garlic, topped with a salsa of fresh tomatoes, butter beans, olives, and fresh herbs.

• vegetarian
• vegan

Mushrooms & Chargrilled Artichokes on Sourdough

Baked flat-cap mushrooms with chargrilled artichokes marinated in a lemon and tarragon butter glaze.

• vegetarian

Avocado on Focaccia

Smashed avocado on warmed rosemary focaccia, with cherry tomatoes, and a sprinkle of dukkah.

• vegetarian
• vegan

Whipped Feta & Olive Tapenade

Whipped feta with lemon and mint, finished with green olive tapenade, served with warm flatbread.

• vegetarian

Focaccia & Halkidiki Olives

Warmed rosemary focaccia with lemon & herb marinated Halkidiki olives.

• vegetarian
• vegan

Spiced Onion Hummus & Flatbread

Moroccan inspired hummus finished with dukkah and marinated red pepper oil, served with warm flatbread.

• vegetarian
• vegan

Duck Gyozas

Japanese-style dumplings filled with duck and vegetables, served with a quinoa salad and a spicy gochujang sauce.

Spanish Meatballs

Baked pork meatballs served in a herby paprika, tomato and basil sauce.

Sweet & Sour Chicken

Crispy karaage-style chicken coated in a tangy sweet & sour sauce, topped with pickled pineapple.

Patatas Bravas with Garlic Aioli

Spanish-style crispy potatoes topped with salsa brava and roasted garlic aioli.

• vegetarian

Plant Based Lamb-Style Kofta

Spiced plant based lamb-style koftas served on a bed of lentils, semi-dried tomatoes, and soya beans, finished with a green chilli, coriander, lime, and mint yoghurt dressing.

• vegetarian
• vegan

Charred Broccoli & Dukkah

Charred tenderstem broccoli with a plant based yoghurt-tahini sauce, topped with cashew dukkah.

• vegetarian
• vegan

Gambas al Ajillo

King prawns cooked in garlic butter, red chilli, dry white wine and parsley, served with lemon and warmed flatbread.

Salted Potatoes

Salt-baked baby potatoes with Mojo Verde sauce, finished with sea salt.

• vegetarian
• vegan

Shredded Pork Bao Buns

Steamed bao buns, filled with a mix of slow-cooked shredded pork, Asian slaw and a hoisin glaze.

Padrón Peppers

Blistered Padrón peppers finished with smoked sea salt.

• vegetarian
• vegan

Hot Smoked Duck Insalata

Hot smoked duck slices on a bed of mixed baby leaf lettuce with feta cheese, roasted apples, pumpkin seeds, and a raspberry vinaigrette.

Charcuterie Board

A selection of prosciutto, Milano, and coppa salami served with roasted peppers, marinated olives, grilled artichokes, marinated feta, rocket, and a side of apple & plum chutney, with schiacciata Romana. Ideal for 2 people.

Spanish Mussels & Prawns with Chorizo

Spanish style mussels, head & tail on king prawns, baked with diced chorizo in a classic tomato, garlic and white wine sauce. Ideal for 2 people.

Trio of Dips & Flatbreads

Spiced onion hummus with dukkah, whipped feta and green olive tapenade, creamed artichoke and crispy onions, served with warm flatbreads. Ideal for 2 people.

• vegetarian

Chocolate & Orange Brownie Cake

An orange brownie cake on a biscuit base, topped with a chocolate mousse and chocolate crumb, served with a blood orange sorbet.

• vegan

Tiramisu

Layers of coffee-soaked sponge and zabaglione cream.

• vegetarian

Burnt Basque

Caramelised Basque-style cheesecake with a creamy centre, served with mixed berries and a raspberry coulis.

• vegetarian