Served on Saturdays and Sundays from 12–4pm
To Start
Charcuterie
parma ham, French saucisson mortadella and Nduja, served with sourdough
Potted Prawn Cocktail
Summer Leaves & Toasted Brioche
Smoked aubergine
roasted garlic, tahini & pomegranate toasted flat bread (vg)
To Follow
Mortadella eggs Benedict
hollandaise and chervil
Smoked salmon eggs royale
hollandaise and piment d'espelette
Avocado on sourdough toast
sun blush and cherry tomato salsa, and pomegranate (v)
Sides
Wilted garlic and thyme mushroom
Sliced avocado and lemon oil
To Finish
Belgium waffles
Chantilly cream, berries, hot chocolate sauce