brunch 10.30- 12 noon     SATURDAY AND SUNDAY ONLY – Bookings advised                                              

house made ciabatta and cultured butter (2 pieces)                                     4

Verjuice roasted mushrooms, vache curd, sour dough toast                       18

Baked Spanish Eggs, tomato, white bean cassoulet, free range egg           18

Add chorizo                                                                                                    +4

saskia’s lachschinken, persimmon, fresh ricotta, basil                                 23

beetroot & gin cured salmon, apples, horseradish, dill                               24

Brioche with jersey cream Maggie’s Raspberry & pomegranate jam           15

Poached quinces with honey yoghurt and house made granola                  16

soft

smoked virgin mary                                                                9

orange or apple juice                                                             5

maggie’s ruby cabernet                                                          6

maggie’s sparkling chardonnay                                             6

sparkling mineral water 750ml                                              6

espresso                                                                                  4

hard

sorelle bronco brut superior prosecco                                  10

smoked tomato bloody mary                                                 12

durand distillery dry gin  honey & lavender                         12

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