Evening Dining

Starters

Fresh Bread Loaf

9.50

served warm, stuffed with harissa butter

Zany Zeus Pan-Fried Haloumi

14

with black beans sofrito and guasacaca salsa (gf)

Duck Liver Pate

14.50

with beer and pear chutney and baguette crisps

House-Cured Salmon Gravlax

14.50

with beetroot puree, watercress and pickled fennel (gf)

Salt and Pepper Squid

16

with Asian slaw, chilli honey and spiced nuts (gf)

Bruschetta

15

with salami, olives, picadillo and toasted sourdough

Mains

Mushroom Risotto

24

with rocket, goats cheese, Portobello mushrooms and horseradish gremolata (gf)

Pumpkin, Chickpea and Date Tagine

27

with baby spinach, roasted portobello mushrooms and chermoula (gf)

Roasted Chicken Supreme

29

on a smoked corn, bacon and fennel risotto with watercress pesto (gf)

Pan-Fried Market Fish

30

on a warm salad of potato, olives and chorizo in a smoky tomato and chilli sauce, grilled mussels and saffron aioli (gf)

Moroccan-Rubbed Lamb Rump

32

with saffron cauliflower puree, warm bulgur wheat pilaf with toasted almonds, fresh herbs topped with raita and jus

Pan-Roasted Venison

34

with spiced pumpkin puree, portobello mushrooms, sauteed kale, prosciutto crisp and red-wine jus (gf)

Braised Pork Belly

29.50

grilled and served with parsnip rosti, sautéed kale, tamarillo chutney and cider jus (gf)

Ribeye Steak

35

250g aged Ribeye with truffled polenta chips, mixed green salad, chimichurri butter and red-wine jus (gf)

*Evening Sides

6.50

hand-cut chips with rosemary salt | truffled polenta chips | mixed green salad | roasted vegetables | (gf) bulgur salad