Current chef’s selection

Served from 8am

Sweet Potato, Chorizo and Feta Hash 

Sweet potato hash served with grilled chorizo, crumbled feta and avocado. With bell peppers and fresh thyme. Topped with a crispy egg and finished with a wild garlic oil.



Wild Garlic Mushrooms on Toast 

Wild Mushrooms (oyster, shimeji and shiitake) cooked in garlic, white wine, crème fraiche and spinach. Topped with crispy pancetta and Parmesan cheese. Served on toasted sourdough.   



Breakfast & Brunch


Seasonal Salads