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

Savoy cabbage leaves (GF)

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

Salt baked celeriac (GF)

with agave glazed baby parsnips on wilted black cabbage leaf.

Roasted red pepper and harissa hummus

with garlic and coriander naan breads.

Parmesan dusted creamed cauliflower (GF)

with purple sprouting broccoli.

Marinated sun-dried tomatoes (GF)

Herb marinated sun-dried tomatoes with Sapori olives.

Jerusalem artichoke (GF)

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

Freshly baked bread

with aged truffle oil and a balsamic glaze.

Brown onion tart

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

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.