Shiitake Spring Rolls

Handmade spring rolls stuffed full of shiitake and oyster mushrooms, served with homemade dip.

• vegetarian

Steamed Edamame Beans

Bowl of gently steamed edamame beans in cracked sea salt with a fresh garlic and sesame oil dressing.

• vegan

Thai Fish Cakes

Made from sustainably sourced fish, kaffir lime leaf, green beans and red curry paste, with dip.

Toast with Condiment

Lightly toasted locally produced artisan bread, served with your choice of jam, lemon curd, almond butter, baked beans or Marmite. 50p extra for additional toppings.

• vegetarian

Eggs Benedict

Free-range, home-cooked ham with free-range poached eggs on buttered toast, with hollandaise sauce and capers.

Full English

Two free-range sausages, free-range dry cured bacon and free-range poached eggs, with a homemade hash brown, fresh tomatoes, toast and baked beans. Vegetarian option available.

Chicken Rad Na

Tender high-welfare chicken in a thick gravy made with fermented soy bean sauce, garlic and peppercorn, with mixed vegetables on crispy egg noodles.

Duck & Tamarind Sauce

Slow roasted crispy duck topped with homemade tamarind sauce on a bed of mixed leaf, with fried shallots and jasmine rice.

Crab Fried Rice

Made with real crabmeat, fish sauce, garlic, spring onions and white pepper, served with garlic-chilli sauce and raw vegetables.