Rooted Breakfast

Choice of two poached or fried eggs, sausage, slow roasted fennel tomato, 8 hour baked house smoked beans, seasonal mushrooms, hash brown, greens on toasted Hobbs House sourdough. Vegan option: scrambled tofu, plain or curried.

Stacked Pancakes

American style steamed banana buckwheat pancakes, chia seed, maple syrup, seasonal compote, Oatly crème fraiche, banana, date syrup, Mich's house granola. Contains nuts.

• vegetarian

Eggs Your Way

Your choice of poached, scrambled or fried free range eggs on Hobbs House sourdough toast. Vegan option: plain scrambled tofu.

• vegetarian

Keralan Curried Eggs

Family recipe Keralan curried scrambled eggs on Hobbs House sourdough served with green chilli chutney, fresh tomato patcha. Vegan option: curried scrambled tofu.

• vegetarian

Eggs and Greens

Poached eggs, steamed seasonal greens, smashed avocado served on Hobbs House sourdough, rose harissa hollandaise and kale crackling. Vegan option: fennel roasted tomatoes.

• vegetarian

Rooted Muffin

Vegan sausage patty, free range egg, vegan cheese served in an overnight Lancashire muffin with a hash brown.

• vegetarian

Mich's Granola

Toasted jumbo oats, pecans, walnuts, super seed mix, goji berries, almond butter, maple, cinnamon, banana, served with soya yogurt and seasonal fruit compote. Contains nuts.

• vegan

The Full Indian Breakfast

Grilled paratha breads, mothers dhal tempered with freshly fried onions, green chilli, black mustard seeds, two fried masala eggs, mango lime achar, coconut, ginger, green chilli, patcha chutney with home made Mango Lassi. Served all day. Vegan option: scrambled curried tofu.

• vegetarian

The Mumbai Butty

Smashed Mumbai aloo potato with melted cheese, green chilli chutney, tomato grilled paratha breads with tamarind dipping sauce. Vegan option: vegan cheese.

• vegetarian

Bubble and Squeak

Roasted crushed garlic and rosemary potatoes with carrots, savoy cabbage and fried onions served with a fried egg and wild mushroom gravy. Vegan option: fennel roasted tomato, wilted greens.

• vegetarian

Chilli Feta Smash

Vine tomato, baby capers and chilli, vegan feta, garden peas, Newton St Loe rapeseed oil, red wine vinaigrette served on Hobbs House sourdough toast with pickled chilli.

• vegan

Wild Mushrooms On Toast

Local seasonal mushrooms, whipped lemon hummus, garlic fried greens served on Hobbs House sourdough toast with kale crackling.

• vegan

Shakshuka

Middle eastern stewed tomatoes with rose harissa, cumin, cayenne pepper, garlic, red pepper, two spiced eggs, pickled Tatli biber and za'atar flatbread. Contains nuts. Vegan option: vegan feta.

• vegetarian

Brunch Browns

3 classic hashbrowns served with American style cheese, pico de gallo and house banana ketchup.

• vegetarian

Hot Maple Hash

3 classic hashbrowns drizzled in hot maple butter sauce, crumbled vegan feta and spring onion.

• vegetarian

Hangover Hash

3 classic hashbrowns smashed served with wild mushroom gravy, grilled cheddar cheese, onions and fried egg.

• vegetarian

Falafel Zaatar Wrap

Middle eastern falafels, house hummus, cumin relish, zaatar spiced tomato and cucumber salad, rice, sumac pickled pink onions in a toasted wrap served with skin on fries and house green chutney.

• vegan

Spice Route Rail Thali

Traditional rail workers lunch dating back to the 1900s. Deep slow-stewed tamarind onion gravy layered with almond nut butter, coconut, curry leaf and spices, vegan lamb and spinach served with mums dhal, brown shallot rice, tomato patcha, green chilli, mango and lime achar, coriander chutney and a potato and coconut puri.

• vegan

Nashville Burger

Crispy deep fried chick'n burger, melted cheddar cheese, cayenne mayo, pickles, cos lettuce in a toasted bun with house skin on fries tossed in hot sweet Nashville maple glaze.

• vegetarian

Our Mothers Dhal

Chef's recipe house dhal tempered with green chilli, black mustard seeds with pomegranate, tamarind, mango masala served with brown shallot basmati rice, and a coconut potato puri.

• vegan

Caesar Salad

Panko crumbed chick'n, cos lettuce, cashew-nut Caesar dressing, avocado, rosemary and fennel roasted croutons and lemon wedge.

• vegan

Bowl of Super Greens

Local greens, toasted superseeds, Newton St Loe first press rapeseed oil, fresh lemon.

• vegan

Whipped Lemon Hummus

Perfect sharer or light lunch. Whipped lemon hummus, paprika oil, fried chickpeas, pumpkin seed spiced dukkha, mint served with grilled flatbread.

• vegan

Skin On Fries

Coated in Rooted's disco seasoning. Get dipping: truffle, mango masala, siracha mayo or banana ketchup, £3.00 for 3.

• vegan

Wild Mushroom Poutine

Skin on fries, melted cheddar served with mushroom gravy and your choice of truffle mayo or sriracha mayo. Vegan option: ask for vegan cheddar.

• vegetarian

Indian Poutine

Skin on fries, melted cheddar served with mums dhal topped with mango masala mayo, tamarind, tomato patcha and fresh chopped green chillies. Vegan option: ask for vegan cheddar.

• vegetarian

Guacamole and Fries

Skin on fries with smashed avocado, pico de gallo and American style cheese, pink pickled onion, tajin and lime.

• vegetarian

Vanilla Cheesecake

Classic vanilla bean cheesecake made with creamed lentils, oat biscuit base served with house seasonal compote, walnut brittle.

• vegan

Rooted Chocolate Brownie

Warmed rooted walnut and flaked almond brownie with vanilla bean ice cream, chocolate fudge sauce.

• vegetarian

Persian Orange Polenta Cake

House Persian orange polenta cake served warm with creme fraiche and hibiscus and orange syrup.

• vegetarian

Rooted Affogato

Rooted blend espresso poured over Madagascan vanilla ice cream.

• vegetarian

Peaches and Cream Sundae

Peaches served with soft vanilla ice cream, seasonal compote, whipped cream, biscoff crunch and salted bourbon caramel sauce.

• vegetarian