Lunch from 20th July…

campfire barbecue

This week we’ve been leaving the oven on low for a long long time and have cooked up some beautiful winter warmers…

  • Salmon & Kale Fish Cakes with Aioli & Organic Salad
  • Braised Lamb Shoulder with Quinoa, Smoked Egg Plant & Yellow Squash (GF)
  • Pulled Pork with Apple Sauce, Pickled Purple Cabbage on Garlic Mash (GF)
  • BBQ Brisket Burgers with Confit Beetroot, Haloumi and House Pickled Cucumbers
  • Baked Kabocha Pumpkin & Yellow Squash with Chunky Chicory Salsa (Vegan)
  • Yellow Carrot & Cumin Soup (Vegan, GF)
  • Beetroot & Parmesan Risotto with Wild Rocket (V)

All that and our usuals of Pies, Sausage Rolls, Arancini, Pate & Vegan Terrine all made on the premises with as much local, organic produce as we can get our hands on.

Nan’s Dessert Board is saying…

  • Chocolate Fondant that ooozes onto the plate with Berry Compote & Cream
  • Orange Blossom & Cashew Cheesecake (Vegan)
  • Peach & Cherry Cobbler with Vanilla Bean Ice-Cream
  • Pear, Date & Cranberry Crumble with White Chocolate Ganache (GF)
  • Chia Pudding with Cacao & Prune Cream (Vegan, GF)
IMG_6403

Who doesn’t like a Chocolate Fondant?

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