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Large green Halkidiki pitted olives
(v, gf, SD)

Breads with olive oil and balsamic glaze
(v, D, SD)

Garlic toasted ciabatta; plain or topped with melted cheese
(v, D, G)


Soup of the day served with bread roll
(v, D, G)

Feta and tomato salad with rocket and balsamic glaze
(v, D, SD)

Whipped chicken liver pate with caramelised onion chutney and focaccia crostinis
(D, G, SD)


Lamb koftas infused with herb garden-fresh mint served with tzatziki and cumin flatbread
(D, E, G, SD)

Beetroot arancini with goat’s cheese and dill mousse served with beetroot and balsamic onion relish
(v, D, G, E, SD)

Breaded king prawns with a sweet chilli sauce
(G, E, SD, F)

Honeydew and Prosecco poached gala melon with Parma ham

Classic prawn cocktail in Marie Rose sauce with bread roll and butter
(D, G, E, SD, F)

WB salad: charred butternut squash, curly kale, baby spinach, cucumber, quinoa, mustard seeds and frozen grapes
(vg, SD, M)

Box-baked camembert infused with honey and blueberries served with caramelised onion chutney and focaccia crostinis
(v, G, D, SD)


8oz Rib-Eye steak served with rustic hand-cut chips, garlic and thyme field mushroom and roasted tomatoes
(gf, D, SD)

Pan-fried seabass fillet served with chorizo and spring onion crushed new potatoes, fricassee of mangetout, samphire, peas and finished with prawn cream sauce
(gf, D, C, F)

Corn-fed chicken supreme with fondant potato, kale, asparagus, red pepper coulis and salsa verde

Classic fish and chips; large haddock fillet fried in real beer batter with chips, garden peas, lemon salt and tartare sauce
(G, E, F)

Pesto pasta; penne with pesto, served with tomatoes, sugar snap peas, rocket and vegetarian parmesan crisp
(v, D)

Cheese tartlet; brie, goat’s cheese and red onion chutney tartlet served with dressed baby leaf salad and new potatoes
(v, D, G, M, SD)

Roasted cauliflower with katsu sauce, pickled cucumber, radish and Bombay nut crumb, coconut
(vg, N, SD, G)

Halloumi burger; toasted rosemary ciabatta, honey-glazed halloumi, iceberg lettuce, coleslaw, house fries
(v, D, G, E, S)

6oz/12oz Gourmet beef burger in a toasted brioche bun with fries, salad garnish and burger relish
(D, G, E, SD)

Half/full rack of pork ribs; slow-roasted, marinated in a smokey BBQ glaze with fries and coleslaw
(SD, E)

Salads- choose your base

WB salad; charred butternut squash, curly kale, baby spinach, cucumber, red quinoa, mustard seeds, frozen grapes
(M, SD)

Mixed salad; mixed baby leaf, cucumber, onion, peppers, tomatoes, dressed in honey and mustard
(M, SD)

Stone- Baked Pizza 8″

Margherita – tomato sauce, mozzarella
(v, G, D, S)

The Vegetarian –  tomato sauce, mozzarella, mild piquante pepper, mushroom, red onion marmalade and fresh rocket
(v, G, D, S, SD)

Pepperoni –  mozzarella and tomato sauce with double pepperoni
(G, D, SD, S)

The 14 Food Allergens

G = Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit

L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish
E = Eggs
F = Fish
P = Peanuts

SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)                                      
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid    
= Sesame

Not all ingredients in recipes are clearly identified on the menu.

(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free,  ‘df’ dairy free)                                                   

Menu is subject to change