Sunday Menu


Sundried tomato & olive sourdough, herb butter (V)(GFA) 3
Olives (VG)(GF) 3.5                                                                    
Pitta, hummus, hazelnut dukkah (VG)(GFA) 5.5
Pork pie, piccalilli 6
Tomato & basil soup, bread & butter (VG)(GFA) 6
Vegetable spring rolls, sweet chilli sauce (V) 6
Breaded whitebait, tartare sauce 7
Smoked mackerel pate, cucumber, pickled fennel, sourdough (GFA) 7
BBQ tandoori cabbage, mint yoghurt, mango sauce, almond crumb (VG)(GF) 8                                                                                                                                                                                                            



(all served with seasonal vegetables, red cabbage roast potatoes, Yorkshire pudding & gravy)

Lamb rump (GFA) 20
Rump of beef (served medium) (GFA) 18
Braised pork shoulder (GFA) 16
Chicken supreme 15                                                                                                                 
Nut roast Wellington – Yorkshire optional (VG) 15



Panzanella salad -mozzarella, tomato, cucumber, shallot & basil crouton salad (GFA)(VG) 7/13
Confit duck leg, pitta, Greek salad, garlic sauce (GFA) 16
Mussels, Café de Paris butter, sourdough, chips (GFA) 16     


Triple chips (GF) 4
Cauliflower cheese (GF) 4
Pig in blankets 4
Mixed side salad (GF) 3



Neapolitan ice cream (vanilla, chocolate & strawberry) (GF) 6
Sticky toffee pudding, toffee sauce, vanilla ice cream (GF) 6.5
Caramel & chocolate ice cream sandwich, honeycomb 6.5
Double chocolate brownie, chocolate ice-cream (GF) 6.5
Basque cheesecake (baked), hazelnuts, salted caramel ice-cream (GF) 7.5                                                                                             

Key - (GF): Gluten free (GFA): Gluten free available (V): Vegetarian (VG): Vegan (VGA): Vegan available (VA): Vegetarian available

If you have any allergies or dietary requirements, please speak to a member of our team.
A discretionary 10% service charge will be added to your bill, this is to try and keep our cash handling at a minimum to keep our guests and team safe