Nocellara Olives

• vegan

Sharing Monkey Bread

Soft tear-and-share bread made with Cornish clotted cream and finished with a miso glaze. Created exclusively for Cosy Club by Baker Tom in Cornwall.

• vegetarian

Traditional Iraqi Laffa Flatbread

Brushed with butter and sprinkled with sea salt.

• vegetarian

Charred Padron Peppers

With pimento pesto, pickled shallots and toasted pine nuts.

• vegan

Pulled Beef and Smoked Bacon Croquettes

Three croquettes with black garlic aioli and crispy leeks.

Asian Buttermilk Fried Chicken

Tossed in a sticky soy, ginger, sesame and chilli glaze.

Mozzarella and Gran Levanto Cheese Arancini

Three arancini with a smoky piquillo pepper relish.

• vegetarian

Halloumi and Hot Honey

With a crisp mizuna and pickled onion salad.

• vegetarian

Crispy Cauliflower

Tossed in a sweet chilli glaze, served with satay mayonnaise, sesame and curry leaves.

• vegan

Black Pepper and Lemon Smoked Salmon

With honey-whipped ricotta and a soft herb salad served on rye bread.

Garlic and Paprika Prawns

Garlic, lemon and chilli king prawns tossed in smoked paprika butter, served across three toasted sourdough bites.

The Cosy Smash Burger

A double beef rib patty loaded with cheddar, pickles, house bacon jam, caramelised onions and gravy mayonnaise. Served with dipping gravy.

Korean Fried Chicken Burger

Crispy chicken breast in a gochujang glaze with carrot and sesame slaw, garlic aioli, crispy onions and gherkins.

The Cosy House Burger

A beef rib patty with pickles, house bacon jam and mizuna.

The Cosy Vegan Smash Burger

A double plant-based patty with caramelised onions, tomato, black pepper aioli and house pickles.

• vegan

King Prawn and Smoked Salmon Linguine

Norfolk smoked salmon, basil and Gran Levanto cream sauce, chilli flakes, olive oil, lemon and brown butter pangrattato.

King Prawn and Potato Fish Cake

Served with Norfolk smoked salmon, soft-boiled free-range egg, braised gem lettuce and a caper white wine sauce.

Buttermilk Chicken Milanese

With a free-range fried egg, Gran Levanto cheese, truffle and black garlic aioli. Served with fries or green salad.

Herb-Crusted Roast Salmon Fillet

Served with crushed baby potatoes, garden peas, broad beans, sugar snaps with a pea and tarragon velouté.

Chicken and Smoked Bacon Caesar Salad

With roasted chicken breast, smoked bacon, gem lettuce, soft-boiled free-range egg, focaccia croutons and Caesar dressing.

Spanish Chicken

Butter-roasted skin-on chicken breast, sautéed chorizo and baby potatoes in a rich tomato and green olive sauce.

Malvani Chicken Curry

Chargrilled chicken breast in a rich, aromatic Malvani-style sauce of coconut, red onion and tamarind. Served with fragrant cumin rice and a cooling raita.

Chestnut Mushroom, Tomato and Spinach Curry

Mushrooms, tomatoes and spinach sautéed in a coconut, red onion and tamarind curry sauce. Served with fragrant cumin rice and a fresh cucumber and tomato salad.

• vegan

Bulgur Wheat and Pickled Green Apple Salad

With mizuna, tenderstem broccoli, green beans, smashed cucumber, mint, basil, toasted sunflower seeds, honey yoghurt and preserved lemon vinaigrette.

• vegetarian

10oz Rib-Eye Steak

28-day dry-aged, grass-fed British beef, served with shallot and mustard butter, gem salad, Caesar dressing and fries.

6oz Flat Iron Steak

Grass-fed British beef, served with shallot and mustard butter, gem salad, Caesar dressing and fries.

Truffle and Gran Levanto Cheese Fries

• vegetarian

Sweet Potato Fries

• vegan

Fries

• vegan

Crushed Baby Potatoes

• vegetarian

Steamed Tenderstem Broccoli

• vegan

Macaroni Cheese

With Barber's Vintage Cheddar.

• vegetarian

Green Salad

Lettuce, pickled green apples and sunflower seeds with a sherry and maple dressing.

• vegan

French Green Beans

With sweet pickled shallots, pine nuts, with a sherry and maple dressing.

• vegan

Tomato and Basil Salad

With red onion, extra virgin olive oil and aged balsamic.

• vegan

Chicken and Smoked Bacon Focaccia

Butter-roasted chicken breast with crispy bacon, lettuce, tomato, red pepper pesto and black pepper aioli. In a sea salt and olive oil focaccia, served with fries.

Cod and Tartare Brioche

Panko-crusted cod with pickled hispi cabbage, gem lettuce and house tartare. In a brioche bun, served with fries.

Steak Sandwich

28-day dry-aged, grass-fed British rump steak from Aubrey Allen, with caramelised onions, Dijon mayonnaise and watercress. In a sea salt and olive oil focaccia, served with peppercorn sauce and fries.

Hot Honey Halloumi Focaccia

Charred courgettes, pink pickled onions, smoky piquillo pepper relish and basil. In a sea salt and olive oil focaccia, served with fries.

• vegetarian

Open Norfolk Smoked Salmon Sandwich

A lighter bite with honey-whipped ricotta, courgette ribbons, smashed cucumber, toasted pine nuts and a soft herb salad on malt rye bread with preserved lemon vinaigrette.

The Cosy Butcher's Brunch

Treacle-cured pork belly chop, two Cumberland sausages, smoked back bacon, two free-range eggs any style, hash browns, chorizo beans and toasted sourdough.

Garden Brunch

Halloumi, free-range egg any style, hash browns, mushroom and spinach, roasted vine tomatoes and smashed avocado on toasted sourdough.

• vegetarian

American Pancakes

A stack of 3 or 6 pancakes, smoked streaky bacon, blueberries and maple syrup. Priced 11.95/14.95.

Smashed Avocado

On toasted sourdough.

• vegan