Check out our

LATEST MENUS
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!

DOWNLOAD FULL BREAKFAST MENU
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

ROSEMARY BRUSCHETA

48h country rustic sourdough toasted, San Marzano tomatoes and fresh basil

£5

GRILLED BREADFRUIT SKEWERS

In hot Brazilian chili and peanut sauce VG GF

£5

STARTERS

CEVICHE OF AÇAÍ PALM HEARTS

Amazonian açaí tree heart dressed in calamansi strawberry and lemon verbena VG

£6

BURRATA & TOMATO SALAD

The freshest of all Italian cheeses. Handmade in the small town of Gioia del Colle

£7.50

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

CHARRED CAULIFLOWER

Served with strained Greek yogurt, padron peppers, chilli and dendê oil GF

£6

OLIVEIRA'S FAUX GRAS

Our own take on a vegan alternative to the infamous French pâté. Served with homemade piccalilli and toasted 48hs San Francisco sourdough

£7

JERUSALEM ARTICHOKE & FIG LEAF SOUP

£6

RISOTTOS GF

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

SPRING

Samphire, peas, rucula, wild Scottish garlic leaves

£9 / £16

HANDMADE ARTISANAL PASTAS

HAVE THEM AS STARTER OR MAIN

AGNOLOTTI

Traditional Piedmontese pasta, filled with ricotta and truffle

£8 / £14

CAPRESE RAVIOLI

Bra Tenero D.O.P cheese, marjoram

£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

GRILLED PURPLE ASPARAGUS AND DUCK EGG

Bread crumbed Gloucestershire duck egg, black olive tapenade, ricotta mustia, l’agretto oil, grilled pineapple

£13

PAN ROASTED BLOSSOM

Flower of banana tree sautéed in butter and roasted, served with broad beans, garden pea mousse golden jubilee tomato, radish, red pepper mousse, and wild Scottish garlic leaves GF

£14

TRUMPET ROYALE STEAK

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

£13

SAUCY JACK

Roasted jackfruit in spicy mango sauce, served with a trio of rice – Camargue, Venere, Saffron Jasmin  VG GF

£12

TERRA

Savoury banana-terra cooked in stew with chilli and cashew nuts Served with chayote, spinach and courgette VG GF

£12

ORZO & ENOKI

Cooked with finely chopped freshest season’s white asparagus and 30-month aged Parmesan

£12

ESPETO

Grilled breadfruit skewers in hot Brazilian peanut and chili sauce, served with grezzina zucchini fritters in plantain flour, delica pumpkin chili sauce VG GF

£11

CARAMELIZED BREADFRUIT IN FAUX GRAS STOUT SAUCE

Served with smoked vegetables, potato & parsnip purée, chicoria de Cataluña, sauce made with organic North Yorkshire chocolate stout   VG

£15

SIDE DISHES

Zucchini Fritters with Pumpkin Chili Sauce £5

Cassava Fries with Vegan Mayo £3.5

Mangetout / Sugar Snaps £3.5

Asparagus Spears £6

Spinach £3.5

Okra £4

Leafy Salad £3.5

Mixed Veg £4

Tomato & Basil £4

DESSERTS £6

MATCHA CRÈME BRÛLÉE

The traditional French pudding with a Japanese twist

DARK AMAZONIAN CHOCOLATE FUDGE

Served with Bourbon vanilla ice cream

PINK PEAR

Madernassa pear poached in Aperol and Prosseco served in white chocolate and yuzu lemon sorbet

PASSION FRUIT AND MANGO TORTE

White chocolate mousse, Dacquoise biscuit, mango compote

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