Having kept quiet through January whilst we gave ourselves a refurb, our head chef Dr. Matt Harris, now has a brand new, much bigger, open plan kitchen! And he’s been working hard in the shiny new space to bring you our tastiest menu yet.
We have put together an array of gorgeous small plate dishes, meaning you can try lots of flavour combinations all in one meal. Pick as many or as few as you like, although we recommend 2-3 per person.
We’re sourcing as much as we can from some of our favourite suppliers, including our mates at Tempeh Meades, Hodmedods, Mara, and Bristol Fungarium. And we aim to continue introducing new, smaller suppliers as the menu develops.
With our flexible menu we can work more closely with our suppliers in rhythm with their produce. Meaning the ingredients are as seasonal as you’ll get, making them mouth-wateringly fresh. Check out a sample dinner menu here.
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