Menus

 

 

*sample menu. We say this beacuase certain things may change. 

please give us a quick call to see if there's still the things on the menu you wanted

 

 

Week ending 24th March

 

Fresh  sourdough bread & olive oil 3.00

*

Chicken liver parfait. Madeira jelly. Brioche crisp bread. Onion & date jam 6.50

Pastrami cured salmon gravlax. dill creme fraiche. Mustard pickled turnip 8.00

Muhammara stuffed sardine fillets. baba ganoush. Cucumber salsa. Peanut dukkha 7.50

Black bean & chilli tostadas. Avovado. Mole sauce. Parsnip crisps. Sumak onions 7.50 

*

Char grilled Primrose herd pork chop. Zataar spiced carrots. Pumpkin hummus. Liquorice pork sauce. Pork scratchings 15.50

Beetroot & orange chermoula spiced tart tatin. Home made goats curd. Pine nut sauce vierge 12.50

Pistachio crusted Newlyn hake. Cauliflower puree. Preserved lemon butter sauce. Roast cauliflower. Cornish savoy 16.00

Main course sardines 13.50

Triple cooked fries or Cornish mids served with the main courses

*

 Date sticky toffee pudding. Miso caramel sauce. Caramelised banana. Clotted cream 6.50

Mango & lemon curd pavlova. Fresh cream 6.50

Chocolate nemesis. Pomegrante jelly. Raspberries. Coconut sorbet 7.50

Rose kulfi. Saffron gulab jamun. Pistachio granola 6.50

 

Cornish local cheeses. Earl grey prunes. Olive oil crackers 7.50

Freshly made ice cream & sorbet £2.50 a scoop

Local cheeses, biscuits & earl grey steeped prunes 7.50

 

 

 

THANK YOU! 

To all who came and ate curries & bought takeaways on the fundraising curry night on 18th March for the Motor Neurone Disease Association

You all helped to raise £700!

  

 

 

 Easter Sunday lunch 

from 12.30pm till finish

£18.50 per person

 

Lamb shawarma. Cooked with pomegrante mollases & ras el hanout spice

Served with spinach borani . Ashtanur griddled bread. Imam biyaldi aubergines. Pistachio dukkha 

or

Char grilled seabass. Sour cherry freekha salad. Spinach borani. Imam biyaldi aubergines. Pistachio dukkha

Vegan & vegetarian avaliable please ask on booking

*

Brulee custard tart . Rose & poached rhubarb

 

Chocolate profiteroles. Miso caramel