Weekend Brunch Menu

9-3pm Saturday – Sunday


Friut, Seeds & Grains

Homemade granola, Greek yoghurt, mixed berries & honey
6.75 V

Jumbo oat porridge, bananas, honey & cinnamon
4.25 V

Grain bowl – einkorn, quinoa, courgetti, cherry tomatoes, avocado, goats cheese, pickled radish, pumpkin seeds & poached eggs

Fluffy pancake, ricotta, mixed berries, maple syrup
9.50 V


Our eggs are old breed Burford Browns from Clarence Court

Eggs poached or fried, sourdough toast*
6.00 V

Scrambled eggs with sourdough*
7.50 V

Breakfast – two eggs any style, Dingley Dell sausage & streaky bacon, Portobello mushroom, slow roast tomato, sourdough toast*

Vegetarian – two eggs, pan-fried halloumi, Haas avocado, Portobello mushroom & slow roast tomato, sourdough toast*
12.50 V

Waffle, maple glazed bacon, poached eggs & Haas avocado

Eggs Benedict
(single) 6.50 (double) 13.00

Eggs Florentine
(single) 6.00 (double) 12.00 V

Eggs Royale
(single) 7.50 (double) 15.00

Kedgeree with poached egg

Shakshuka with harissa yoghurt & sourdough toast*
10.50 V

Roast squash, cherry tomatoes, feta & pomegranate on spinach with poached egg & sumac 10.25 V, GF

On Sourdough Toast*

Portobello mushrooms, poached egg, hollandaise & truffle oil
9.50 V

Haas avocado with tomato, spring onion & coriander salsa
8.75 V

Fresh crab, poached egg & hollandaise

Haas avocado, sweet potato hummus, two poached eggs & dukkah
10.25 V

Severn & Wye smoked salmon with scrambled eggs

*Wild Thexton’s gluten free bread Add 1.50


Add Egg, roast tomato, Portobello, sausage, baked beans
+2.00 each

Add bacon, spinach, Haas avocado, halloumi
+4.00 each

Add mixed berries

Add chorizo

Add Severn & Wye smoked salmon

Pastries from Yeast Bakery


Pain au chocolat

Pain aux raisin


Apéritfs from 10am

Giovani’s October Cocktail ”Geisha”

Bombay sapphire, lychee, grapefruit, apple, peach bitters

Bloody Mary

Passion fruit Bellini

NV Brut Champagne Brocard Pierre Cote des Bar
10.50 125ml

2015 Blanc de Noirs Rathfinny Brut, Sussex, England
12.00 125ml

Dunkertons Organic Cider
5.00 330ml

LUNCH from 11am

Soup of the day (see blackboard)

Endive, Roquefort & candied pecan salad
7.50/10.25 V, GF

Greenberry salad
(see blackboard)

Chicken, avocado & pumpkin seed salad
9.00/13.00 GF

Wild rice, quinoa, butternut squash, goats cheese, spring
onion, rocket, mint & pomegranate salad
8.25/11.75 V, GF

Roast cauliflower,herbs, radish, dukkah, & sweet potato hummus
8.25/11.75 Ve

Chicken liver parfait, seasonal chutney & toast

Pickled herrings, beetroot & horseradish relish, sourdough toast
8.00 gluten free toast add 1.50

Severn & Wye smoked salmon bagel, cream cheese, dill, red onion, capers & lemon
8.00 *plain or multi-seed

Reuben sandwich, cowboy pickles

Moroccan spiced lamb burger, pickled cucumber, harissa mayo & sweet potato fries

Soba noodles, shiitake & wakame, soy & Sake broth
12.75 Ve


Tenderstem broccoli, pistachio, chilli & mint butter

Mixed leaves

Imam Bayaldi

Skin on fries

Sweet potato fries

All sides GF

Cheese, Pudding, & Ice Cream

Cheese selection, seasonal chutney. oatcakes

Valrhona chocolate brownie, salted caramel ice cream
6.75 GF

New York style cheesecake, fresh strawberries

Poached pineapple, coconut crumb, coconut sorbet

Orange & almond cake, creme fraiche
5.50 GF

Morfudd’s ice cream and sorbets
Scoops: one 2.75 / two 4.50 / three 5.75 GF See blackboard

*sample menu
Please note while some dishes are gluten free our kitchen is not a gluten free environment. Some dishes contain nuts
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bourne illness
Food allergies & intolerances: before ordering please speak to a member of staff about your requirements.
All prices are inclusive of VAT at 20%
A discretionary 12.5% service charge will be added to your bill which is distributed to all staff (less 7.5p per £1 for credit card charges and administration costs relating to the distribution of the tronc. The company does not profit from this)

V = Vegetarian, Vg = Vegan, GF = Gluten Free