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


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.