Food menu changes daily
Snacks
Mother bakery sourdough bread & butterGBP 4.50
(V | Ve option)
Manzanilla olivesGBP 4.50
(Ve | gf)
Pickles & preservesGBP 4.50
(Ve | gf)
Organic Padron peppers, Maldon saltGBP 6.50
(Ve | gf)*
Smoked Catalan almonds & corn kernelsGBP 3.50
(Ve | gf)
Sandwiches
Served with Pafritas Crisps
Alpine Grilled Cheese on sourdoughGBP 10.00
Aubergine, pickled pepper, romaine lettuceGBP 10.00
Wild boar mortadella, porcini creamGBP 10.00
Small / Share
Pork and Emmental sausage with sauerkraut braised in white wineGBP 13.00
*
Isle of White tomato & Fior di Latte mozzarellaGBP 12.00
(Ve | gf)
Terrine de Campagne, cornichons, grey saltGBP 11.00
Barbecued sweet pepper and Roscoff onion, goat’s curdGBP 12.00
(gf)
Beetroot cured salmon, Crème fraîcheGBP 12.00
(gf)
Green beans, Judicon butterbean houmous, rapeseed oil, cuminGBP 11.00
(Ve | gf)
Choux chips, Parmesan cheeseGBP 6.80
(gf)*
Cheese
All of the below with quince jelly & Andrés Gavino Sevilla Cracker
Kirkham’s LancashireGBP 14.00
This raw milk farmhouse Lancashire boasts a bright, full flavour finished off by a light, yoghurt-y tang
L’Etivaz
made with cows milk from herds grazing the wildflower-rich high pastures above the snowline in the Vaud Alpes.
Ossielle
structured and clean when young, with mild but nuanced lactic flavours, displaying textures ranging from close and fudgy to fluffy and mousse-like, sometimes with runny rinds.
Saint Félicien
crafted from thermised cow’s milk and enriched with cream, resulting in an irresistibly creamy texture
Fourme D’Ambert
Creamy and very easy eating blue cheese made at the Fromagerie de Laqueuille, Puy-de-Dome, Auvergne. Mineral and zinc notes, as well as sweet salted caramel and a saline quality.
Charcuterie
All of the below, served with green sauce
Speck StagionatoGBP 15.50
a classic Italian cured meat from the Alps – carefully seasoned and naturally smoked.
Spianata Piccante
a flattened salami made from prime cuts of coarsely chopped meat and seasoned with pepper and chilli
Finoccionna Salami
The classic tuscan slicing salami from Carlo Pieri. Seasoned with fennel seeds and fennel pollen
Saucisson ‘Maison Mayté’
This salami comes exclusively from pigs raised in the Basque country, benefitting from the exceptional local climate the sausages of this passionate producer offer incomparable flavours
