Please note that this an example menu, and that we change our menu regularly depending on seasonal availability and chefs creative whims… 

The tearoom 10-4

  • sausage roll
  • Today’s Warm savoury scone & butter 
  • Cheese and ham toastie
  • Cheese and chutney toastie
  • Brie and caramelised onion sourdough toastie
  • Today’s Fruit scone, thick cream and jam
  • Selection of handmade cakes

Brunch 11-2

  • Granola, yogurt and tea poached fruits
  • Full English breakfast 
  • Veggie Full English 
  • Bacon sandwich, homemade ketchup 
  • Confit tomatoes, rocket and soft feta hadari on toast
  • mushrooms and goats cheese on sourdough toast
  • Bacon chop, egg & chips

Lunch, Small plates menu

  • Smoked almonds 
  • olives
  • Z’taar crispbreads with tahini yogurt 
  • House bresaola, horseradish, croutons & peashoots  
  • Marinated anchovies with gremolata 
  • House cold smoked salmon, pickled courgettes and soda bread 
  • Norfolk asparagus with roasted garlic aioli and hazelnut salad
  • Sesame &  sumac prawns, roasted vegetables and pickles, z’taar crispbreads 
  • Mushroom and squash croquettes with xo sauce 
  • Duck dauphinoise 
  • Slow cooked beef cheeks, soft polenta and salsa verde 
  • Gem lettuce, Caesar dressing, quails eggs, fried crumbs & Parmesan 


  • Chargrilled tenderstem broccoli, crisp and pickled shallots 
  • Rosemary salt fries
  • Parmesan and truffle Mayo fries
  • leaf salad


  • Honey creme caramel, pistachio biscuits 
  • Rhubarb and feta cheesecake, ginger cake crumb
  • Chocolate and Pedro ximinez affogato