Check out our

LATEST MENUS
BREAKFAST

SATURDAYS AND SUNDAYS 9 am to 12 am

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

SANDWICHES

EL PASO

Potato bread, chipotle salsa, spiced pumpkin, cheese, crispy onion, coriander

£6

TRICOLORE

48h San Francesco sourdough, mozzarella, tomato, pesto

£6

COLONEL ZORBA

48h San Francesco sourdough, roasted pepper, roasted courgette, Greek goats cheese

£6

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

CORNISH SMUGGLER SALAD

Endives filled with cave matured Cornish Smuggler cheese, Madernassa pear poached in Aperol Spritzer, with Brazil nut, vanilla and maple dressing GF

£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

CHARRED CAULIFLOWER

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

£6

BURRATA FONDUE

Fresh handmade burrata from a Puglia farm, cooked in cream and white chocolate, with jackfruit seed and crouton

£7.50

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

WINTER

Chestnuts and cocoa nibs

£9 / £16

HANDMADE ARTISANAL PASTAS

HAVE THEM AS STARTER OR MAIN

TORTELONI

Jerusalem Artichoke and black Autumn 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 TOSCANA

Eggless pasta cooked Tuscan Style with pumpkin cream

£8 / £14

MAINS

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

POOR MAN’S CAVIAR WITH LEMON CAPERS

Roasted, slightly smoked aubergine in lemon and capers sauce covered with cured egg yolk and sugar snaps GF

£11

THE LORD OF THE HUNDREDS

Gressingham duck eggs bread crumbed in panko and served with Lord of the Hundreds cheese sauce, vegetables
LORD OF THE HUNDREDS IS A RAW EWES MILK CHEESE PRODUCED BY CLIFF AND JULIE DYBALL IN EAST SUSSEX

£13

TRUMPET ROYALE STEAK

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

£13

GREEN JACK HOT

Jackfruit in green curry served with jasmine rice VG GF

£11

TERRA

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

£12

BISTECCA DI SEDANO IN CHOCOLATE BORDELAISE

Served with Shetland black potato, borettane mousse, creamed leeks and sautéed green vegetables VG GF

£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

CHÂTAIGNIER PAYS AU SAUCE PÉRIGUEUX

A tribute to both Créole and French cuisines, roasted breadfruit in black truffle sauce. Served with a choice of cassava chips or grilled green vegetables VG GF

£15

SIDE DISHES

Ask a member of the team what’s available today

£3.50

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