À la carte

Chargrilled sourdough with smashed avocado, poached eggs, sumac, sea salt and cracked black pepper.
Add bacon 2 – Add sausage 2

Lightly brûléed French toast with raspberries, strawberries, blueberries, sweetened whipped cream, crumble, maple syrup and edible flowers.
Make it a Banoffee French Toast for 2.5

Southern-fried chicken with Belgian waffles, bacon and maple & sriracha syrup.

Toasted English muffins with honey & mustard roasted ham, poached eggs and hollandaise.

Sausage, bacon, soda bread, potato bread, beans, toast and your choice of poached or fried eggs.

Whiskey-smoked salmon on a bagel with cream cheese, rocket and chilli crisp.

Roast beef, cheese, rocket, red onion, beef gravy and coleslaw.

Chicken and bacon with lettuce, tomato and mayonnaise.

Chef’s soup of the day, served with warm wheaten bread.

Chicken or cauliflower wings with honey mustard, blueberry BBQ or Buffalo sauce.

Caramelised red onion & beetroot hummus and roast garlic & green pepper hummus, served with warm homemade focaccia.

Baby gem lettuce with chicken, parmesan, olives, sun-blushed tomatoes and crispy croutons.

Creamy chowder brimming with tender seafood and vegetables, served with a slice of rich Guinness wheaten bread.

Crispy chicken in chilli sauce with stir-fry vegetables and braised rice.

Ewing’s haddock in golden batter with basil & bacon mushy peas, homemade tartar sauce and triple-cooked chips.

Slow-cooked with mash, confit carrot, tenderstem broccoli and Bourguignon sauce.

Fresh tagliatelle with crispy pancetta, parmesan and cracked black pepper sauce.
Add chicken for 2

10oz Lisdergan sirloin with Portobello mushroom, confit tomato, mixed leaves and peppered sauce, served with triple-cooked chips or creamy mash.

8oz burger with House Sauce, American cheese, pickles, tomato, lettuce and red onion jam, served with skinny fries.

10oz Lisdergan ribeye with Portobello mushroom, confit tomato, mixed leaves and peppered sauce, served with triple-cooked chips or creamy mash.

Skin-on pan-fried cod with mash, samphire, tenderstem broccoli, kale and caper cream sauce.

Chicken supreme with confit carrot, tenderstem broccoli, pommes à la presse, wild mushrooms and mushroom cream.

Ice cream, berry compote, strawberries, seasonal berries and edible flowers.

Classic Victoria sponge, topped with jam and coconut, served with custard.

Served warm with toffee sauce and vanilla ice cream.

Served with mixed fresh berries, fruit compote and a light sweetened cream.

Served with vanilla ice cream and chocolate sauce.