The food is freshly prepared using the best locally sourced ingredients where possible and is simple, unpretentious and excellent value 





hummus 4.50 – babaganoush 4.50 – Olives 4.50 –All served with homemade bread  

Calcot farm cured fennel salami, chorizo and bresaola 6.50

Thai fish cakes with sweet chili sauce 5.50

Crispy polenta, goats’ cheese and pepperonata 5.50 add Parma ham 6.95

Chicken, chorizo and chipotle quesadilla with spicy salsa and sour cream 5.50

Courgette, halloumi and parmesan fritters with palm heart and tomato salad 5.50

Brazilian street food classics (3 each)– Kibbe or chicken coxinhas, beef empanadas or cheese balls with spicy dip 4.50 – As platter (3 each) 15.00




Moqueca” - Brazilian fish stew with stone bass (on the bone) and tiger prawns cooked in palm oil, chilli, coriander and coconut milk served with rice 16.75

Brazilian lamb xinxim with caruru – Peanuts, cashew nuts, dried prawns, coriander, coconut milk, palm oil and okra with rice 14.50

Mix grill in skewers of chicken, mix sausage, beef and pork served with chips, salad, coleslaw and black beans sauce 15.95






Veggie burger with halloumi cheese, peppers, Portobello mushroom, hummus and avocado in homemade brioche bun with sweet potato fries 11.50

Homemade fish pie of haddock, prawns and salmon with cheddar mash topping served with salad 12.50

Game pie – Venison, partridge, pheasant, pigeon, rabbit and wild duck   in suet crust with vegetables 13.75

Grilled beef burger in homemade brioche bun with cheese, tomato relish, fries 12.75 add bacon 0.75

Pulled Pork burger, homemade brioche, coleslaw, BBQ sauce, bacon, cheese and chips 12.95

Sustainable east coast Haddock fillet in beer batter with Mushy peas, tartare sauce and chips 13.50

Slow cooked pork belly with spicy red cabbage, mash potato and red wine jus15.50

Aromatic duck leg confit with yam puree, sautéed pak choi and tamarind yuzu dressing 14.50

Moroccan lamb shoulder Wellington, preserved lemon puy lentils, sautéed spring greens, tajine jus 16.75

Braised rabbit in white wine and extra virgin olive oil with olives, peppers, shallot and sun blushed tomato with garlic and herb crushed new potato 17.25

Grilled Scottish rib eye steak with sautéed green beans, homemade chips and peppercorn sauce 22.00







A discretionary 10% service charge will be added to your bill wheatsheaf -


Please inform a member of the staff of any dietary requirement or allergy that you may have.