For the table
E5 Bakehouse bread & butter £2
Nocellara olives £4
Potato skins, yoghurt, harissa £6.5
Black bean hummus, pane carasau £6
Baked camembert, sourdough, chutney £13
Scotch Egg £6
To start
Spring herb soup, goats cheese £6
Cured ham, honey moon melon £8.5
Wye Valley asparagus, cods roe £8
Burrata, courgette, almonds £9.5
Steak tartare, egg yolk, sourdough £9.5
Octopus, Anya potatoes, romesco £10.5
Taleggio, pea & wild garlic lasagne £14
Merguez, cracked wheat, almonds, broad beans, harissa £13
Pork belly, charred Hispi, baby leeks, chorizo £18
Spring vegetable salad, poached egg, ranch dressing £13
Bavette steak, triple-cooked chips, peppercorn sauce £19.5
Fillet of John Dory, Anya potatoes, smoked tomato dressing £19
Chicken, truffle & leek pie, spring vegetables (for 2) £29.5
Desserts
Preserved pears, maple, granola £7
Chocolate peanut crunch berry sorbet £7
White chocolate tart, cardamon ice cream £7
Tunworth cheese, chutney, crackers £8.5
The frequently changing menu features quality produce from the restaurant’s neighbourhood suppliers, including Fin & Flounder, Swaledale Meats, E5 Bakehouse and Natoora.
