BREAKFAST
700 –12 00
BREAKFAST
BEVERAGES
Glass/Jug or Btl
COLD PRESS JUICES
AND SHAKES
Ruby. . .....................................................5.—
Beetroot, carrot, apple, ginger, lemon
(blood cleansing, alkalising, immunity boosting)
Gold.......................................................5.—
Prosecco di Valdobbiadene,
Trevisiol L. e Figli, Veneto ............ 7\ 75 /42.—
Hoi Polloi Bloody Mary................. 9\ 50 /28. 50
Chipotle, paprika, roasted garlic,
Absolut, tomato juice
Apple, sweet potato, ginger, red pepper
(anti-oxidising, anti-carcinogenic, antiinflammatory)
BREAKFAST
Emerald..................................................5.—
Kale, celery, cucumber, lettuce, fennel
(liver detoxification, vitamin replenishing, aids
digestion)
SHAKES
Morning Boost........................................5.—
Banana, oat, almond milk, cinnamon, honey
(liquid breakfast)
Banana + Soy. . .......................................5.—
Fruit plate....................................................... 6.—
Granola, yogurt, seasonal compote. . ............... 6.—
Porridge, caramelized banana......................... 6.—
Mushrooms and ricotta on toast..................... 6.—
Buttermilk pancakes, bacon, maple syrup....... 8.—
Smoked salmon, cream cheese,
potato rosti, fennel....................................... 11.—
Croissant........................................................ 2. 50
Banana, soy bean, soy milk, cashew butter, agave
(high protein, high power)
Mean Green............................................5.—
Raw spinach, coconut water, date, agave, maca
powder, mint
(vitamin hit, immunity boosting)
Cacao Shaker . . ........................................5.—
Raw cacao, avocado, almond milk, date,
coconut oil, vanilla
(for a healthy heart and a happy stomach)
EGGS
Two eggs any style on toast........................... 5. 50
Eggs Benedict/Florentine . . ..................... 5\ 50 /9. 50
Eggs Royale. . ........................................ 7\ 50 /11. 50
Avocado, chilli, poached egg on toast............ 7.—
Crab omelette, spring onion, coriander........... 9. 50
Full English breakfast . . .................................. 12. 50
Steak, fried eggs,
green tomato, jalapeño salsa........................ 13. 50
DRINKS
Filter coffee.................................................... 2. 50
Pot of filter coffee. . ......................................... 5.—
Espresso . . ....................................................... 2.—
Fancy coffees................................................. 3.—
Cappuccino, macchiato, latte, mocha
Pot of Rare Tea Company Tea......................... 3. 75
Hoi Polloi Breakfast, Speedy Breakfast, Earl Grey, Green
Leaf, English Peppermint, English Chamomile, Fresh Mint,
Lemongrass
EXTRAS
Bacon..................... 3.—
Mushrooms............ 2. 50
Sausage.. ................ 3.—
Berries. . .................. 4. 50
Black pudding......... 2. 50
Smoked salmon...... 3. 50
Avocado................. 3. 50
Toast rack & jam..... 3.—
Sourdough, wheat-free,
wholemeal
N.B. All substitutions are charged as extra
Juice.............................................................. 3. 50
Apple, Orange, Grapefruit or Tomato Juice
hoi-polloi.co.uk A discretionary 12.5% service
charge will be added to your bill
@WeAreHoiPolloi
BRUNCH
12 00 –18 00
BREAKFAST
BEVERAGES
Glass/Jug or Btl
Prosecco di Valdobbiadene,
Trevisiol L. e Figli, Veneto ............ 7\ 75 /42.—
Hoi Polloi Bloody Mary................. 9\ 50 /28. 50
Chipotle, paprika, roasted garlic,
Absolut, tomato juice
BRUNCH
Granola, yoghurt & seasonal compote. . ........... 6.—
Smoked salmon, cream cheese,
potato rosti, shaved fennel........................... 11.—
Crab omelette, spring onion, coriander........... 9. 50
Buttermilk pancakes, bacon, maple syrup....... 8.—
Eggs Benedict/Florentine . . ..................... 5\ 50 /9. 50
Eggs Royale. . ........................................ 7\ 50 /11. 50
Avocado, chilli, poached egg on toast............ 7.—
Eggy bread, banana, hokey pokey butter.. ....... 6. 50
Steak, fried eggs,
green tomato, jalapeño salsa........................ 13. 50
SNACKS
Taramasalata, fennel, lavosh. . ......................... 5.—
Goats cheese churros, lavender honey.. .......... 4.—
Chickpea fritters, minted yoghurt.................... 4.—
Pig’s head croquettes, tartare sauce............... 5.—
STARTERS
Marinated stone bass, avocado, pomegranate,
ginger, horseradish . . ....................................... 9. 50
Crab salad, radish, toast............................... 12. 75
Winter vegetable & white bean broth,
toasted sourdough . . ........................................ 7. 50
Vacherin and warm potato salad..................... 9.—
Jerusalem artichoke & truffle soup.................. 7. 50
Wood pigeon, bacon, cabbage, chestnuts....... 9. 50
MAINS
Cous cous & salmon salad,
preserved lemon . . ......................................... 12.—
Stout-braised featherblade, mashed swede. . . 18.—
Roasted chicken, greens, wet garlic.............. 19. 50
Monkfish, parsnip, black pepper sauce......... 19. 50
Battered hake, salt & vinegar chips............... 17.—
Pearl barley, squash, toasted seeds,
bitter leaves................................................. 14.—
Hoi Polloi cheeseburger, dripping chips. . ...... 14. 50
Roasted venison, creamed sprouts,
sour cherry................................................... 21.—
hoi-polloi.co.uk COLD PRESS JUICES AND SHAKES
Available from 7am until 6pm
Ruby. . ..................................................... 5.—
Beetroot, carrot, apple, ginger, lemon
(blood cleansing, alkalising, immunity boosting)
Gold....................................................... 5.—
Apple, sweet potato, ginger, red pepper
(anti-oxidising, anti-carcinogenic, antiinflammatory)
Emerald.................................................. 5.—
Kale, celery, cucumber, lettuce, fennel
(liver detoxification, vitamin replenishing, aids
digestion)
SHAKES
Morning Boost........................................ 5.—
Banana, oat, almond milk, cinnamon, honey
(liquid breakfast)
Banana + Soy. . ....................................... 5.—
Banana, soy bean, soy milk, cashew butter, agave
(high protein, high power)
Mean Green............................................ 5.—
Raw spinach, coconut water, date, agave, maca
powder, mint
(vitamin hit, immunity boosting)
Cacao Shaker . . ........................................ 5.—
Raw cacao, avocado, almond milk, date,
coconut oil, vanilla
SANDWICHES
Lamb belly, aioli, gem lettuce......................... 6.—
Toasted cheese,
braised beef, brown sauce.............................. 7.—
Aubergine, hummus, tomato, mint.................. 7.—
SIDES
Butter lettuce, hazelnuts, salad cream............. 4.—
Kale, spiced yoghurt, almonds, seeds............. 4.—
Herb buttered pink fir potatoes....................... 5.—
Sprouting broccoli.......................................... 4.—
Dripping chips................................................ 4.—
DESSERTS
Pineapple, coconut sorbet,
passion fruit, lime........................................... 5.—
Mulled wine poached pear, nougatine mousse.7 .—
Cambridge burnt cream, lemon madeleine...... 7.—
Chocolate tart, citrus chantilly........................ 7.—
Hoi Polloi ice cream cup................................. 4.—
Cheese: Ragstone, Stichelton, Montgomery,
oatcakes, chutney........................................... 9.—
Yorkshire parkin, parsnip ice cream................ 6. 50
A discretionary 12.5% service charge will be added to your bill
@WeAreHoiPolloi
DAY TIME
12 00 –18 00
SNACKS
Taramasalata, fennel, lavosh. . ......................... 5.—
Goats cheese churros, lavender honey.. .......... 4.—
Cold press juices and shakes
Chickpea fritters, minted yoghurt.................... 4.—
Ruby. . ..................................................... 5.—
Pig’s head croquettes, tartare sauce............... 5.—
Beetroot, carrot, apple, ginger, lemon
Gold...................................................... 5.—
Apple, sweet potato, ginger, red pepper
Emerald................................................. 5.—
SANDWICHES
Kale, celery, cucumber, lettuce, fennel
Lamb belly, aioli, gem lettuce......................... 6.—
Banana + soy.........................................5.—
Toasted cheese,
braised beef, brown sauce.............................. 7.—
Aubergine, hummus, tomato, mint.................. 7.—
Banana, soy bean, soy milk, cashew butter, agave
DESSERTS
STARTERS
Marinated stone bass, avocado, pomegranate,
ginger, horseradish . . ....................................... 9. 50
Crab salad, radish, toast............................... 12. 75
Pineapple, coconut sorbet,
passion fruit, lime........................................... 5.—
Mulled wine poached pear,
nougatine mousse.......................................... 7.—
Winter vegetable & white bean broth,
toasted sourdough . . ........................................ 7. 50
Cambridge burnt cream, lemon madeleine...... 7.—
Vacherin and warm potato salad..................... 9.—
Hoi Polloi ice cream cup................................. 4.—
Jerusalem artichoke & truffle soup.................. 7. 50
Wood pigeon, bacon, cabbage, chestnuts....... 9. 50
Chocolate tart, citrus chantilly........................ 7.—
Yorkshire parkin, parsnip ice cream................ 6. 50
Cheese: Ragstone, Stichelton, Montgomery,
oatcakes, chutney........................................... 7.—
MAINS
HOT DRINKS
Chicken broth, dumplings, cabbage, corn..... 10. 50
Filter coffee.................................................... 2. 50
Cous cous & salmon salad,
preserved lemon . . ......................................... 12.—
Espresso . . ....................................................... 2.—
Pearl barley, squash, toasted seeds,
bitter leaves................................................. 14.—
Cappuccino, macchiato, latte, mocha
Poached lobster & gem salad,
brioche, lobster mayonnaise......................... 19. 50
Hoi Polloi Breakfast, Speedy Breakfast, Earl Grey,
Green Leaf, English Peppermint, English Chamomile,
Fresh Mint, Lemongrass
Monkfish, parsnip, black pepper sauce......... 19. 50
Fancy coffees................................................. 3.—
Pot of Rare Tea Company Tea......................... 3. 75
Battered hake, salt & vinegar chips............... 17.—
Stout-braised featherblade, mashed swede. . . 18.—
Roast pork belly, braised lentils,
black cabbage, red chard .. ............................ 16.—
Hoi Polloi cheeseburger, dripping chips. . ...... 14. 50
Roasted venison, creamed sprouts,
sour cherry................................................... 21.—
SET LUNCH
2 courses for 16. 50 /3 courses for 19. 50
Jerusalem artichoke & truffle soup
Marinated stone bass,
avocado, pomegranate, ginger, horseradish
Cous cous & salmon salad, preserved lemon
SIDES
Butter lettuce, hazelnuts, salad cream............. 4.—
Chicken broth, dumplings, cabbage,
roast corn
Kale, spiced yoghurt, almonds, seeds............. 4.—
Yorkshire parkin, parsnip ice cream
Herb buttered pink fir potatoes....................... 5.—
Pineapple, coconut sorbet, passion fruit, lime
Sprouting broccoli.......................................... 4.—
Dripping chips................................................ 4.—
hoi-polloi.co.uk A discretionary 12.5% service
charge will be added to your bill
@WeAreHoiPolloi
AF TERNOON TEA
15 00 –18 00
CREAM SET
Finger sandwiches,
scones, fancies,
tea..................... 19.—
BOOZY TEA
Bonaroo Jubes....10.—
Pear puree, Prosecco
POLARI SET
Finger sandwiches,
scones, fancies,
Champagne....... 29.—
Tea Room Trade... 9.—
Earl Grey infused London
gin, orange blossom, lemon
Selection of finger sandwiches................................... 5.—
Plate of fancies.......................................................... 11.—
Yorkshire Parkin, parsnip ice-cream............................ 6. 50
Chocolate tart, citrus chantilly.................................... 7.—
Cake of the day. . ......................................................... 3. 50
Sultana scones, clotted cream, jam. . ........................... 5.—
Plain scones, clotted cream, jam. . ............................... 5.—
HOT
DRINKS
Filter coffee.................
Pot of filter coffee. . ......
Espresso . . ....................
Fancy coffees..............
Cappuccino, macchiato,
latte, mocha
2. 50
5.—
2.—
3.—
Pot of Rare Tea
Company Tea.. ............. 3. 75
Hoi Polloi Breakfast, Speedy
Breakfast, Earl Grey, Green
Leaf, English Peppermint,
English Chamomile, Fresh Mint,
Lemongrass
A discretionary 12.5% service charge will be added to your bill
DINNER
18 00 –22 30
COCKTAILS
OYSTERS
Lilly Law............................................ 10.—
Jersey rocks, cucumber, ginger (3)... 7. 50
Cumbrae rocks (3).......................... 8. 50
Mescal Vida, Dubonnet, lemon, agave
Bijou Basket . . ....................................... 9.—
Glass of Champagne Gaston
Chiquet Brut Tradition, Dizy.......... 10.—
Sipsmith sloe, ginger wine, rhubarb bitters
Fantabulosa......................................... 9.—
Butler’s lemongrass & cardoman gin, limoncello,
cucumber, mint
Tea Room Trade.................................. 9.—
STARTERS
Earl Grey infused London gin, orange blossom
Marinated stone bass, avocado, pomegranate,
ginger & horseradish.. ..................................... 9. 50
Wet Luppers........................................ 9.—
Crab salad, radish, toast............................... 12.
Dilly Boy.............................................. 9.—
75
Winter vegetable & white bean broth,
toasted sourdough . . ........................................ 7. 50
Tapatio Blanco, cachaca, lemon & lime juice
Myers rum, apple, pomegranate, spiced syrup,
lime
Vacherin and warm potato salad..................... 9.—
Jerusalem artichoke & truffle soup.................. 7. 50
DESSERTS
Wood pigeon, bacon, cabbage, chestnuts....... 9. 50
MAINS
Pineapple, coconut sorbet,
passion fruit, lime........................................... 5.—
Stout-braised featherblade,
mashed swede............................................. 18.—
Cambridge burnt cream, lemon madeleine...... 7.—
Roasted chicken, greens, wet garlic.............. 19. 50
Monkfish, parsnip, black pepper sauce......... 19. 50
Poached lobster & gem salad,
brioche, lobster mayonnaise......................... 19. 50
Roast pork belly, braised lentils,
black cabbage, red chard .. ............................ 16.—
Mulled wine poached pear,
nougatine mousse.......................................... 7.—
Chocolate tart, citrus chantilly........................ 7.—
Hoi Polloi ice cream cup................................. 4.—
Yorkshire parkin, parsnip ice cream................ 6. 50
Cheese: Ragstone, Stichelton, Montgomery,
oatcakes, chutney........................................... 9.—
Pearl barley, squash,
toasted seeds, bitter leaves.......................... 14.—
DESSERT COCKTAILS
Battered hake, salt & vinegar chips............... 17.—
Bona Hoofer...........................................9.—
Hoi Polloi cheeseburger, dripping chips. . ...... 14. 50
Sipsmith gin, toasted spiced syrup, espresso
Grilled Dexter rib, celery root,
bone marrow & shallot sauce........................ 28.—
Manly Alice.. ...........................................9. 50
Armagnac, Benedictine, Lillet Rouge, plum bitters
Roasted venison, creamed sprouts,
sour cherry................................................... 21.—
HOT DRINKS
SIDES
Butter lettuce, hazelnuts, salad cream............. 4.—
Kale, spiced yoghurt, almonds, seed. . ............. 4.—
Herb buttered pink fir potatoes....................... 5.—
Sprouting broccoli.......................................... 4.—
Dripping chips................................................ 4.—
hoi-polloi.co.uk Filter coffee.................................................... 2. 50
Espresso . . ....................................................... 2.—
Fancy coffees................................................. 3.—
Cappuccino, macchiato, latte, mocha
Pot of Rare Tea Company Tea......................... 3. 75
Hoi Polloi Breakfast, Speedy Breakfast, Earl Grey,
Green Leaf, English Peppermint, English Chamomile,
Fresh Mint, Lemongrass
A discretionary 12.5% service
charge will be added to your bill
@WeAreHoiPolloi
SUPPER
22 30 – 00 00*
*01 0 0 T H U – SAT
SNACKS
Nocellara Olives......................................................... 3.—
Spiced nuts................................................................ 3.—
DISHES
Pig’s head croquettes, tartare sauce........................... 5.—
Jerusalem artichoke & truffle soup.............................. 7. 50
Butter leaf lettuce, hazelnuts, salad cream.................. 4.—
Cheese, braised beef, brown sauce toastie................. 7.—
Lamb belly sandwich, aioli, gem lettuce. . .................... 6.—
Bacon, tomato, lettuce, BBQ sauce............................. 6.—
Ham, fried egg, chips . . ................................................ 9.—
Battered hake, salt & vinegar chips............................ 17.—
Hoi Polloi cheeseburger, dripping chips. . ................... 14. 50
Stout-braised featherblade, mashed swede. . .............. 18.—
PUDDINGS
Yorkshire parkin, parsnip ice cream............................
Cambridge burnt cream, lemon madeleine..................
Pineapple, coconut sorbet, passionfruit, lime. . ............
Hoi Polloi ice cream cup ............................................
Cheese: Ragstone, Stichelton, Montgomery,
oatcakes, chutney.......................................................
6. 50
7.—
5.—
4.—
9.—
COCKTAILS
FIZZ
Betty Bracelet......... 6. 50
Côté Mas....................29\—
Dry Vermouth, coriander,
lemon juice, sugar syrup &
sparkling
Prosecco de
Valdiodabbene . . ..........42\—
Naff Trade.............. 6. 50
Gaston Chiquet...........55.—
Aperol, Wray & Neqhew,
almond & rose syrup, lemon
juice & Ting
Serving Homie........ 8. 50
BEER
Tapatio Blanco, Mandarine
Napoleon, espresso & toasted
spiced syrup
Red Stripe (500ml)....... 4. 50
For our full cocktail list
please see our drinks menu
A discretionary 12.5% service charge will be added to your bill
WINE
WHITE
RED
125ml/Carafe (375ml)/Bottle
125ml/Carafe (375ml)/Bottle
Viura/Sauvignon, Bodegas Virgen del Águila,
Spain 2013.. ....................................... 4\—/11\—/19.—
Les Amourettes Rouge, Comté Tolosan,
France 2013 ...................................... 4\—/11\—/19.—
Vista Hermosa Sauvignon Blanc,
Chile 2013 ......................................... 5\ 25 /15\—/26.—
Merlot, Merlot, Mas Janeil, François Lurton,
France 2012 ....................................... 5\ 25 /15\—/26.—
Viognier, Domaine de Montmarin,
Côtes de Thongue, France 2013. . ............. 5\ 50 /15\ 50 /27.—
Château des Antonins, Bordeaux Supérieur,
France 2010 ....................................... 6\—/17\ 25 /30.—
Pulenta Estate Chardonnay,
Mendoza, Argentina 2012 ...................... 6\ 50 /18\ 50 /33.—
Beaujolais Villages, Tracots Dubost,
France 2013 ....................................... 6\ 25 /18\ 50 /32.—
Pinot Blanc, Domaine Lucas & André Rieffel,
Alsace, France 2013 ............................. 7\ 50 /21\ 25 /37.—
Rioja Vendimia, Palacios Remondo,
Spain 2013.. ....................................... 7\ 25 /20\ 75 /36.—
Riesling, Domaine Rolly Gassmann,
Alsace , France 2012 ............................. 8\ 50 /24\ 50 /42.—
Bourgogne Rouge, Domaine Digioia-Royer,
Burgundy, France 2012 .........................8\—/22\ 50 /39.—
Sylvaner Vielles Vignes,
Qupé Syrah, Central Coast,
Domaine André Ostertag France 2012 .......
9\ 50 /26\ 50 /49.—
California, USA 2011 .................................. 9\ 50 /28\ 50 /55.—
Château Fontarèche, Vin de Pays d’Oc Blanc,
France 2013 ........................................................ 23.—
Château Fontarèche, Vin de Pays de l’Aude,
France 2011 ........................................................ 23.—
Muscadet de Sèvre et Maine sur Lie,
Domaine la Haut Févrie, France 2013 ......................... 29.—
Corbières Vielles Vignes, Château Fontareche,
France 2012 ........................................................ 27.—
Grüner Veltliner Von den Terrassen,
Josef Ehmoser, Wagram, Austria 2012 ....................... 34.—
Pulenta ‘La Flor’ Cabernet Sauvignon,
Mendoza, Argentina 2013 ....................................... 31.—
Rueda ‘Quinta Apolonia’, Belondrade,
Castilla y León, Spain 2012 ..................................... 40.—
Crozes-Hermitage Rouge,
Pinot Gris, Isabel Estate,
Marlborough, New Zealand 2013 .............................. 44.—
Camins del Priorat, Alvaro Palacios,
Spain 2013.. ........................................................ 48.—
Sauvignon Blanc, Alana Estate,
Martinborough, New Zealand 2012 ............................ 45.—
Rosso di Montalcino, Lisini, Tuscany,
Italy 2012 ........................................................... 56.—
Chablis, Domaine Duplessis France 2011 . . ........... 49.—
Tom’s Block Pinot Noir, Neudorf Vineyards,
Nelson, New Zealand 2012 ...................................... 65.—
Pouilly-Fumé ‘La Rambarde’,
Domaine Landrat-Guyollot, France 2012 ..................... 50.—
Au Bon Climat Chardonnay, Santa Barbara
California, USA 2012 ............................................. 57.—
Pouilly-Fuissé ‘Terroir de Vergisson’,
Olivier Merlin, France 2010 ..................................... 65.—
Giaconda ‘Nantua Les Deux’,
Victoria, Australia 2010 .......................................... 87.—
Ridge, Monte Bello Chardonnay,
California, USA 2010 ........................................... 115.—
Domaine des Remizières, Rhone, France 2012 .............. 42.—
Joseph Swan Zinfandel, Mancini Ranch,
Russian River, California, USA 2008 . . ......................... 70.—
Macán Clásico, Bodegas Benjamin de
Rothschild & Vega Sicilia, Spain 2009 ........................ 75.—
Barolo ‘Brunate’, Marcarini,
Piedmont, Italy 2008 . . ............................................ 85.—
Ridge Estate Cabernet Sauvignon,
California, USA 2010 ............................................. 90.—
Sorella, Andrew Will,
Washington State, USA 2009 .................................
PINK
115.—
FIZZY WINE
Aubun Rosé, Domaine de Lasac,
Alpilles, France 2013 ............................ 6\—/17\ 25 /30.—
125ml/Bottle
Gifford’s Hall Rose, Suffolk, England 2011 ........... 42.—
Prosecco di Valdobbiadene,
Trevisiol L. e Figli, Veneto....................... 7\ 75 /42.—
FORTIFIED & DIGESTIF
Prosecco Rosé ‘Cuvée Edoardo’,
Trevisiol, Veneto.. .................................... 7\ 25 /39.—
Papirusa Manzanilla Solera
Reserva Emilio Lustau . . ................... 8\— (75ml) /39.—
Champagne Gaston Chiquet,
Brut Tradition, Dizy.................................10\—/55.—
Loupiac, Domaine de Noble 2009 .... 9\— (125ml) /45.—
Champagne Gaston Chiquet
Rosé 1er Cru, Dizy........................................... 64.—
Pedro Ximénez ‘San Emilio’, Solera Reserva,
Emilio Lustau, Jerez . . ..................... 8\— (100ml) /55.—
Krug Grand Cuvée NV, Reims . . ....................... 195.—
Quinta de la Rosa,
Late Bottled Vintage Port 2009 ........ 8\— (100ml) /55.—
hoi-polloi.co.uk A discretionary 12.5% service
charge will be added to your bill
@WeAreHoiPolloi
COCK TAILS,
BEERS &
SNACKS
COCKTAILS
Bijo u Basket.. ............................................. 9.—
Sipsmith sloe, ginger wine, rhubarb bitters
Cod Eek..................................................... 9.—
Beefeater, Campari, Cocchi Torino, egg white
Tea Room Trade........................................ 9.—
Earl Grey infused London gin, orange blossom, lemon
Bona Hoofer.............................................. 9.—
Sipsmith gin, toasted spiced syrup, espresso
Fantabulosa............................................... 9.—
Butler’s lemongrass & cardamom gin,
limoncello, cucumber, mint.
Dilly Boy.................................................... 9.—
Myers rum, apple, pomegranate, spiced syrup, lime
Manky Kween............................................ 9.—
Absolut, grapefruit, rose, lavender syrup
Wet Luppers.............................................. 9.—
Tapatio Blanco, cachaca, lemon & lime juice, agave
Bold Fruit.. ................................................. 9.—
Sloe gin, pink grapefruit, thyme syrup
Manly Alice.. .............................................. 9. 50
Armagnac, Benedictine, Lillet Rouge, plum bitters
Lilly Law.................................................. 10.—
Mescal Vida, Dubonnet, lemon, agave
LONDON BEERS & CIDER
Crate Lager................................................ 4. 50
Crate Best Bitter........................................ 6.—
Kernel IPA................................................. 4. 50
Camden Hells Lager................................... 4. 50
Camden Pale Ale.. ...................................... 4. 50
Beavertown Gamma Ray............................ 4. 50
Crate Cider................................................ 5.—
SNACKS
Taramasalata, fennel, lavosh. . .................... 5.—
Goats cheese churros, lavender honey.. ..... 4.—
Chickpea fritters, minted yoghurt............... 4.—
Pig’s head croquettes, tartare sauce.......... 5.—
hoi-polloi.co.uk @WeAreHoiPolloi