SMALL DISHES

Fried Cauliflower
Chilli vinaigrette, honey, mustard and parsley (v) – 4.5

Grilled Corn
Peanut butter, crunchy corn and coriander (vg) -4

Chicken Liver Paté
Mustard, pickled red onion, sourdough –5

Mushroom Croquettes (v) – 3.25

Fried Sardines
Ali-oli and a lemon wedge – 4.5

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DESSERT

Upside Down Cheesecake
Crumble, cheese cream, dulce de leche and strawberry – 6

Chocolate Mousse
Coffee Crumble, Dolce de Leche and Raspberries – 5

Ice Cream by the Scoop
Vanilla, Salted Caramel and Blackberry and Lemon flavours.     -2.5

BURGERS

Cheeseburger
160g beef, soya mayo, lettuce, caramelised onions in brioche bun -9.5
(with chips – 11.5)

BBQ Pulled Pork Bun
Slow cooked pork shoulder, BBQ sauce, pickled chili mayo and sumac onions – 8.75 (with chips – 10.75)

Vegetarian Hand Pie
Leeks and Swede cooked in our Railway Porter(with chips-8.5) – 6.5

MAINS

Rump Steak 
Slow cooked potatoes, chimichurri and demi-glace  (gf) – 15

Grilled Sea bass
Cauliflower purée, confit veg and broccoli -14.5

Wild Mushroom Freekeh
Smoked green wheat, King oyster, oyster mushroom and girolle(vg) – 11.5

Grilled Chicken
Marinaded in butter milk, black rice and romesco sauce – 12.5

SIDES

Chips
French Fries (vg) – 3

Fried halloumi w/Tomato Chutney – 4.5 

Leafy Salad
Rocket ,Radicchio and Baby gem topped with raspberry Vinaigrette (vg,gf,df) – 3.5

Confit Beetroot
Slow cooked with cardamom yoghurt and cumin, topped with flaked almond(gf,v) – 4.5

SNACKS

Idiazabal
Pressed cheese from Navarra made of ewes milk- 4.5

Lomo
80g of cured pork, marinated in paprika – 5

Salchichon
80g of dry cured sausage, marinated in pepper and nutmeg – 5.5