Friday - Saturday
  • Friday - Saturday
  • Something sweet
  • Thursday menu
  • Wednesday Menu
£10

Savoy cabbage leaves (GF)

Filled with smoked crushed Violetta potatoes, served alongside caramelised garlic cloves with a tomato and basil compote.
£10

Salt baked celeriac (GF)

with agave glazed baby parsnips on wilted black cabbage leaf.
£6

Roasted red pepper and harissa hummus

with garlic and coriander naan breads.
£10

Parmesan dusted creamed cauliflower (GF)

with purple sprouting broccoli.
£6

Marinated sun-dried tomatoes (GF)

Herb marinated sun-dried tomatoes with Sapori olives.
£10

Jerusalem artichoke (GF)

Jerusalem artichoke, roasted with baby vine tomatoes and fresh oregano leaves, served with pickled candy beets and a mango mustard coulis.
£6

Freshly baked bread

with aged truffle oil and a balsamic glaze.
£10

Brown onion tart

Briarbank dark stout in a braised brown onion tart, with a sticky stout reduction.
£10

Braised baby leeks (GF)

with tarragon scented creamed oyster mushrooms

All of our dishes are lovingly prepared by Vikings Bakehouse in a fully plant-based kitchen and are suitable for vegans. Please speak to our staff if you have any allergies or requirements.