Food
Scroll down for our brunch and small plates menus.
We recommend booking a table - click here to book.
Brunch
Served 11am - 2pm (Saturday)
Organic Prosecco D.O.C Extra Dry, Veneto, Italy, 11%
Crisp, fruity, floral notes of apple and pear, fresh and fragrant, light bodied. Lively, well integrated fizz.
125ml 5.5 | 175ml 7.5 | 250ml 9.5 | Bottle 28
Bacon, Egg and Cheese Sandwich
Hylsten Town loaf | organic ketchup (on the side) (gfa) 13
Welsh Rarebit
Mama’s recipe rarebit | mature cheddar | egg | Worcester sauce | mustard | toasted Hylsten sourdough | chive | parmesan 14
(add honey and mustard ham + 2.5)
Soupe du Jour
Seasonal soup of the day | Hylsten porridge loaf | whipped salted butter | garnish (vg, gfa) 10
Spanakopita
Feta cheese | spinach | nutmeg | fresh herbs | filo | black olive and garlic yoghurt | Anrán kitchen garden salad (vg) 14
Spicy sausage casserole
Devon pork sausage | onion | potato | kale | tomato | homemade chilli sauce and herb yoghurt | flatbread (gfa) 15
Beans and mushrooms on toast
Smokey cowboy beans | fresh coriander | soy and garlic | fried forest mushrooms | toasted Hylsten sourdough (vg, gfa) 13
Super smoothie
Banana | blueberries | Organic honey | oat milk | chia seeds | vanilla | rolled oats (vg) 7
Selection of homemade cakes 4.5
Small Plates
Served 5pm - 8.30pm (Thursday - Saturday)
Refolà IGT, Le Vigne di San Pietro, Veneto, Italy, 2017, 14%
Cabernet Sauvignon/Merlot made the Amarone Della Valpolicella way. Powerful and concentrated red with a rich deep ruby colour, black currant, spice and chocolate aftertaste. 8 years old. Only 2526 bottles were made.
125ml 7 | 175ml 9 | 250ml 11 | Bottle 32
Snacks
Parsley and garlic Halkidiki olives 4.5
Pepper roasted cashews and almonds 4
Hylsten Country sourdough and whipped salted butter 5
Small plates
Roast fillet of fish, thyme and chestnut crumb, parsnip and nutmeg purée 16
Saffron and parmesan pearl barley risotto 11
Roast sprouts, chestnuts, sweet pickled cranberries, garlic and parsley (gf) 11
Garlic and herb creamed greens and flaked almonds (gf) 10
Bitter leaf, apple and feta salad and chilli, lemon and tahini dressing (gf) 11
Smoked ham hock, butter roast brioche, celeriac remolade 14
Roast new potatoes and Café De Paris butter (gf) 9
Confit garlic cannellini bean hummus, squash, cranberries, dukkah and flatbread (gfa) 11
Extra flatbread 3
Dessert
Crème brûlée (gf) 9
Add 50ml of 19% Vinho Licoroso, Alentejano, Portugal (2009) +4.5
Cornish Brie, Devon Blue, Devon cheddar, Fresh Flour crackers, pickles and fruits 14