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BREAKFAST

SATURDAYS AND SUNDAYS 9 am to 2 pm

BREAD AND COFFEE

Toasted sourdough, jam, butter and a coffee of your choice

£5.50

GRANOLA AND YOGURT

£5

FULL CONTINENTAL

One pastry, toasted sourdough, butter, jam, a coffee of your choice, orange juice (would offer you a glass of prosecco, but we are trying to behave)

£8

AÇAÍ BOWL

Oliveira family’s favorite. 200g of pure Açaí (no monkey business here!) with granola and fruits. Organic, non-GMO, sustainable. You help your health, help the indigenous peoples of the Amazon to keep their forest and on top of that receive our bliss for canonization

£6

EGGS BENEDICT

Poached eggs on toasted sourdough, hollandaise sauce

Choose from the following:

FLORENTINE

Wilted spinach

£9

BELL BENEDICT

Roasted sweet peppers

£8

CALIFORNIA

Avocado and tomato

£10

YUCATÁN

Chipotle salsa and avocado

£11

SARDO

The chef’s favourite, traditional Sardinian pecorino cheese melted on toasted sourdough

£12

OMELETTE YOUR WAY

Choose from: cheese, tomato, mushroom, onion, herbs

£8

SCRAMBLED EGGS ON TOAST

£7

PESTO PORTOBELLO

Creamy field mushroom on sourdough toast

£7.50

PANCAKE

Buttermilk batter, maple syrup or fruit compote
Have it with vanilla ice cream or mascarpone (£1)

£7

SAUSAGE AND EGGS

Linda McCartney VEGAN sausages (they are truly delicious!) 2 eggs and toasted sourdough

£8

...and something else!

COCO-VANILLA-ORZO

Handmade orzo cooked with vegan vanilla custard topped with dried coconut

£8

SAN-FRANCISCAN

48h San Francesco sourdough topped with smashed avocado and whole seeds

£7

OLIVEIRA'S FAUX GRAS

Our own take on a vegan version of the infamous French pâté. With homemade piccalilli and toasted 48h San Francisco sourdough

£7

We only use free-range eggs from Ventonwyn Farm, St Ewe, Cornwall.

Most dishes can be adapted to a vegan alternative. Talk to us!

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APERITIVES

GARLIC SOURDOUGH

48h farmhouse sourdough in garlic oil

£3

RAW BELLA DI CERIGNOLA OLIVES

Raw olives, taste it and never go back to the tinned stuff VG GF

£4

TEMPURA BLOSSOM

Battered banana flower petals served with tartare sauce.  GF  VG

£6

ANTIPASTO VEGANO

Artichoke, Amazonian red drop peppers, faux gras paté, plant-based camembert blue and aged dulse, açaí hearts of palm (from the Amazon forest).     VG  GF

£9

STARTERS

PISTACHIO & ROASTED PUMPKIN WARM SALAD

with dried cranberry, pickled shallot, premium handmade plant-based Camembert style cheese

£7.5

OLIVEIRA'S FAUX GRAS

Our own take on a plant-based version of the infamous French pâté. Served with homemade piccalilli and toasted 48h San Francisco sourdough   VG

£7

SWEET POTATO PIEROGI

Traditional Polish dumpling improved to be healthier, made with British spelt flour

£6

MANDOO

Korean dim sum stuffed with kimchi VG

£6

NDUJA SAUSAGE

Don’t expect meat taste or meat substitute in this one. Oliveira’s own plant-based nduja made with jackfruit, smoked paprika and chili. Served with grilled aubergine and crostini.  VG

£7

BOURJASOTTE NOIRE FIGS

Best of the season! From Soillès, France. Served roasted with Cacioricotta from Puglia, Italy. Short season, have it while it lasts  GF

£7

JERUSALEM ARTICHOKE & FIG LEAF SOUP

£6

RISOTTOS

HAVE THEM AS STARTER OR MAIN
CAN BE ADAPTED TO A VEGAN DIET

MILANO

30-month parmesan from Lombardy, saffron

£8 / £14

FUNGHI

Porcini, shitake, shimenji, parmesan

£9 / £15

SEA-FLORA

Nori algae, phytoplankton, dendê oil

£10 / £16

AUTUMN

Heirloom pumpkin selection and mustard cress

£9 / £16

HANDMADE ARTISANAL PASTAS

HAVE THEM AS STARTER OR MAIN

TORTELONI

Jerusalem artichoke and truffle

£8 / £14

RAVIOLI

Pumkin, goat’s cheese and sage

£8 / £14

SPAGHETTONI

Live yeast, Normandy butter, 30-month parmesan

£7 / £12

STROZZAPRETI AL MOJO ROJO

Eggless “priest strangler” pasta cooked Catalan style with smoked paprika and sun-dried tomato sauce

£8 / £14

MAINS

MOST OF OUR MAIN COURSES ARE VEGAN OR CAN EASILY BE ADAPTED

BISTECCA DI SEDANO IN CHOCOLATE BORDELAISE SAUCE

Shetland’s blue potatoes, borettane mousse, creamed leek and sautéed vegetables

£13

MISO-GLAZED BLOSSOM

Served with a trio of heirloom baby beetroots  VG GF

£14

FILLETS OF TRUMPET ROYALE

Served with Madagascan green peppercorn sauce made with our 17-roots gravy, fried cassava chips GF

£13

BLACK TRUFFLE AND HONEY LACQUERED STRIATA

With meat radish, carrot mousse and Autumn vegetables  GF

£14

CHICKEN-OF-THE-WOODS

Rare mushroom foraged locally specially for us. With tender stem broccoli, pink-fir-apple potato roasted in extra-virgin olive oil and thyme, with wild Scottish blaeberries  VG  GF

£16

HARISSA CHATAIGNE IN TAMARIND SAUCE

Grilled Caribbean breadfruit (known locally as Chataigne) marinated in harissa and finally glazed in tamarind sauce, served with parsnip mousse and vegetables VG GF

£15

SIDE DISHES

Zucchini Fritters with Pumpkin Chili Sauce £5

Cassava Fries with Vegan Mayo £3.5

Mangetout / Sugar Snaps £3.5

Green Beans £4

Spinach £3.5

Okra £4

Leafy Salad £3.5

Mixed Veg £4

Tomato & Basil £4

DESSERTS £6

ROOIBOS CRÈME BRÛLÉE

The traditional French pudding with a South African twist

DARK AMAZONIAN CHOCOLATE FUDGE

Served with Bourbon vanilla ice cream

CONFIT FRUIT CARPACCIO

The best of the season confit in Aperol and Prosecco syrup, dressed with white chocolate, served with yuzu lemon sorbet

CLEMENTINE TORTE

Citrus filling, on a chocolate pastry

TRIO OF AMAZONIAN RARE SUPERFRUIT SORBETS

Açaí – Cupuaçu – Pitaya (not served individually)
CHEESE SELECTION
(3 CHEESES £8 / 5 CHEESES £12)
Award winning artisan cheeses by Caws Cenarth, Fferm Glyneithiniog a producer from Boncath, Wales who uses organic milk and vegetarian rennet; and award winning Cornish producer Whalesborough Farm, Marhamchurch
KELTIC GOLD soft, earthy and pungent rind washed in organic Cornish cider. Made by Sue Proudfoot

PERL LAS meaning “blue pearl” in Welsh, superb blue cheese made by Carwyn Adams and family at Caws

GOLDEN CENARTH semi-soft, rind washed in local organic cider. Has a string of awards to its name including Supreme Champion at the British Cheese Awards

CORNISH SMUGGLER farmhouse cheese from the cheddar family made by Sue Proudfoot, Whalesborough

CELTIC PROMISE raw-milk washed-rind cheese made by John Savage-Onstwedder on his farm in Teifi Valley