—  menu  —

Modern dishes that capture the flavors of the season
 

 

Tapas

3  for 15, 5  for 25, 7  for 35

sourdough bread & nocellara olives (vgn) 6

baked camembert, fresh bread & chutney (v)  7

wild musrooms on toast (v) 7

chargrilled asparagus, miso (vgn) 6

calamari, saffron aioli, lemon 6

smoked cod cakes, salsa verde 7

harissa flat iron steak, chimmichurri 8

Trealy Farm Charcuterie, home pickles 7

chipolatas, honey, mustard 6

korean chicken wings 7

popcorn cauliflower (vgn) 6

A la carte

Starters

soup of the day & fresh bread (v) 6

parsnip rosti, basalmic shalots, whipped goats curd (v) 8

pork terrine, pickled poached pear & toast 8

scallops, pea puree, pancetta, black pudding crumb  10

no2 blue monday, walnut, chicory & baked fig salad (v)  8

Mains

10oz 28 day matured rib-eye, slow roasted tomato 23

broad bean, pea, ricotta mint & parmesan risotto (v) 13

pan fried tilapia, coconut & corriander gazbacho, honey, soy  15

lamb rump, chorizo dauphinoise, salsa verde 18

linguine alle vongele 14

pork belly, pickled apple, celeriac 15

Classics

TLD double cheeseburger, bacon jam  15

 buttermilk chicken burger, sriacha mayo  14

bbq pulled pork burger, herb & apple slaw  14

mexican bean & cheese burger (v) (ask for vgn)  12

thai green chicken, coconut rice, onion chutney  12

sweet potato katsu, brown rice, pickles (vgn) 12

morrocan lamb & apricot tagine, herb cous cous 14

beer battered cod & chips, mushy peas, tartare 15

‘tofish’ & chips, mushy peas, tartare (vgn) 12

today’s pie, new potatoes, greens, gravy 16.5


 

Sides

‘pommes frites’ 4   ~  rosemary salt chips 4.5  ~  sprouting brocolli, anchovy & chilli 5.5  ~  green salad 5   ~   caesar salad 6   ~  all the greens 5  mac ‘n cheese 6

Daily specials and sandwich menu also available 


—  Dessert  —

Handmade daily, exclusively in-house

sticky toffee pudding, toffee sauce and vanilla ice cream — 6

warm chocolate and walnut brownie with vanilla ice cream — 6

chocolate and honeycomb cheesecake — 6

hot toffee apple samosas and cardamom ice cream — 6

rhubarb and stem ginger crumble served with ice cream or custard — 6

home churned ice creams — 2 per scoop