Food

Scroll down for our brunch and small plates menus.

We recommend booking a table - click here to book.

Brunch

Served 11am - 2pm (Saturday)

Welsh Rarebit

(add smoked bacon + 3)

Soupe du Jour

Seasonal soup of the day | Hylsten porridge loaf | whipped salted butter | garnish (vg, gfa) 10

BLT

Smoked streaky bacon, mustard mayonnaise, tomato and smoked garlic chutney, leaves, , Hylsten country sourdough and garnish 14

Mushrooms on toast

Fried garlic and miso forest mushrooms served on toasted Hylsten sourdough and fresh corriander (vg) 13

Feta and Mediterranean vegetable tart

Toasted vegetable, feta cheese, fresh herbs and flaked almond puff pastry tart, bitter leaf and apple salad and romesco (v) 14

Caesar Salad

Roast chicken thigh, cos lettuce, sourdough croutons, Caesar dressing and aged parmesan 15

Selection of homemade cakes 4.5

Evening Menu May & June 2026

Served 5pm - 8.30pm (Thursday - Saturday)

Sargaco, Vinho Verde Rosé, Minho, Portugal, 11.5%
Produced from the Espadeiro grape variety, this wine has a clean, brilliant rose colour. Very fresh and fruity with hints of raspberries and wild strawberries. Well balanced with a touch of sweetness, mineral notes and a slight spark - creating a lovely persistent finish.

125ml 6 | 175ml 8 | 250ml 10 | Bottle 29.50

Snacks

Garlic and parsley Halkidiki olives (vg) 4.5

Warm Hylsten sourdough, extra virgin olive oil, aged balsamic and dukkah 6

Whipped North Devon cheddar, Buckfast Abbey chutney, chives and Hysten Toast 7

Roasted black pepper cashews and almonds (vg, not gf) 4

Sharing Plates

Roasted beetroot, whipped goats cheese, salsa verde and toasted hazelnuts (gf) 14

Torched catch of the day, mustard, cider and tarragon sauce and crispy black kale (gf) 17

Charred hispi cabbage, coriander and lime yoghurt, pickled radish and roasted peanuts (gf, vga) 14

Anran garden salad, spring leaves, pea shoots, broad bean tips, fennel, lemon feta
and soft herb dressing (gf, vga) 13

Chicken, smoked bacon and apricot ballotine, roast leek, butter roasted brioche
and celeriac remoulade 16

Cannellini bean hummus, fresh pea and chilli, herb oil and toasted flat bread (gfa) 13

New season potato salad, charred spring onions, capers, grispy garlic in chipotle mayonnaise (gf) 10

Stir fried seasonal greens, black sesame, garlic and soy dressing 13

Extra flatbread 3.5

Dessert

Devon Cheddar, Devon Blue and Buckfast Abbey Camembert and chutney, Fresh Flour Co. Crackers and pickles 14 ‍

Pistachio Banoffee Pudding 9 ‍50ml of 19% Vinho Licoroso (Port), Alentejano, Portugal (2009) 4.5

White Russian (25ml Vodka, 25ml Coffee Liqueur, 25ml double cream over ice) 8.5