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
Sides.
- Chargrilled tenderstem broccoli, crisp and pickled shallots
- Rosemary salt fries
- Parmesan and truffle Mayo fries
- leaf salad
Desserts.
- Honey creme caramel, pistachio biscuits
- Rhubarb and feta cheesecake, ginger cake crumb
- Chocolate and Pedro ximinez affogato