March 30 - April 2
Marcona Almonds 5.5
NIBBLES
Perelló Gordal Picante Olives 5.5
Marcona Almonds 5.5
Pommes Anna, saffron mayo 6.5
Bread & butter 2.5
Mackerel - crumbed & fried mackerel fillet, tartare, lemon 13
-SMALLER-
Rock Oysters - 1/2 doz, natural, shucked to order (Killough Bay N IRE) 19.5
Mackerel - crumbed & fried mackerel fillet, tartare, lemon 13
Soup - green velouté with mozzarella & pesto toast 12
Burrata (La Latteria) - tomato variation, pesto, balsamic 13.5
Cauliflower variation – romanesco, tahini dressing, pomegranate 9
Eggplant Chips - Melbourne’s Gypsy Bar “Eggplant Chips”, chilli mayo 9.5
Chicken Milanese - masala sauce, fries 20
-LARGER-
Quiche - mushroom, leeks, melted mozzarella, mixed leaves 12
Chicken Milanese - masala sauce, fries 20
Mussels - spicy chilli sauce 15
Dover Slip sole - whole, pan-fried, capers, butter, w/ roast potatoes & mixed salad 25
Bavette with Café de Paris butter, fennel & granny smith slaw, fries (200g) 25
Beef rib eye (300g) served with chimichurri, fries 36
Roasted broccoli with parmesan 5
-SIDES-
Iceberg wedge - with shallot vinaigrette 4
Roasted broccoli with parmesan 5
New potatoes - roasted, green chilli mayo 5
French Fries 5
Westcombe Oxonlees Cheddar
-BRITISH (& IRISH) CHEESES-
Gorwydd Caerphilly
Westcombe Oxonlees Cheddar
Gubbeen
Sparkenhoe Red Leicester
Beenleigh Blue
Serves are 30g each, all served with chutney, crackers & bread
3 cheeses 18, all cheeses 30
Crème Brûlée 6
-SWEET BITS-
Almond & amaretto cake 8.5
Crème Brûlée 6