EGGS
Our free-range Burford Brown eggs are from
Clarence Court Farms
Fried Eggs with Za’atar
5.50
Two fried eggs served with olive oil, a sprinkle of Za’atar
and sourdough toast.
8.75
Taktouka
North African inspired cooked tomato and roasted pepper
base, with a poached egg and sourdough bread.
Khlia Fried Eggs
8.75
Two fried eggs served with Cecina de Leon and sourdough bread.
Two Fried Eggs with Yoghurt and Harissa
6.50
Two Fried Eggs with Chorizo Fresco or Scottish
Black Pudding from Stuart Grant of Speyside
8.50
Add an egg to any dish
1.75
OMELETTES
All served with sourdough toast
Cheese
Grated mature cheddar with leak and onion.
Roast Pepper and Cheese
Roasted red peppers with Manchego Gran Reserva.
Tuna and Tomato
Ortiz tuna with seasonal tomatoes.
Chorizo
Traditional style grilled chorizo fresco.
Cheese and Jambon Noir de Bigorre
Two-year-old rare-breed ham from the French Pyrenées with
grated mature cheddar, leak and onion.
6.50
7.25
8.25
8.25
9.50
TOASTED
Sourdough with a variety of toppings
Tomatoes
Seasonal grilled tomatoes with olive oil and sea salt.
Egg and Anchovy
Egg mayonnaise with Ortiz anchovies.
Sardines
Ortiz sardines with butter.
Beans and Tomato
Butter beans in tomato sauce with grilled seasonal tomato.
Beans and Pancetta
Butter beans in tomato sauce with grilled organic pancetta.
Toasted Cheese
Two slices of Poilâne filled with aged cheddar, finely chopped
red onion and leek.
Jamon Iberico
Hand-carved slices of our Jamón Ibérico with seasonal
tomato and a drizzle of olive oil.
Black Pudding
Scottish black pudding from Stuart Grant of Speyside and
egg mayonnaise in a wood-fired ‘Panuozzi’.
Sausage and Egg
Two Gloucester Old Spot pork sausages with a fried egg
in a wood-fired ‘Panuozzi’.
7.25
8
8
8.95
9.90
6.45
8.50
7.25
7.75
PLATES
THE HAMS
‘Broken Eggs’
12.50
Eggs grilled with potatoes and hand-carved slices of Jambon
Noir de Bigorre.
Patatas Bravas
6.95
Grilled potatoes with romesco and aioli.
6.95
Imam Bayildi
Roasted aubergine and tomato served warm with feta and
wild oregano.
Greek Salad
8.75
Seasonal tomatoes, barrel-aged feta, sliced red onion,
black olives and wild oregano with olive oil and lemon juice.
Stew
7.75
Served with sourdough bread and olive oil.
Lunchtime only, 12.00 to 3.00pm.
Raclette
8.50
Traditional Swiss cheese melted over grilled potatoes and
served with cornichons.
with Cecina de Leon, thin slices of air-cured smoked beef. 12
Chickpeas with Morcilla
8.50
Chickpeas cooked in tomato and cumin with slices of grilled
Morcilla de Burgos.
Chorizo Fresco
6.50
Traditional sausages seasoned with natural spices,
garlic and paprika and air dried.
Roman-style Artichokes
6.75
Served warm from the grill with olive oil.
Morcilla with aioli
6.25
Grilled black pudding from Burgos made using rice and
seasoned with cumin.
Houmous
5.50
With Greek olive oil and Spanish paprika and served with
sourdough toast.
Jamón Ibérico de Bellota
half plate 11 / full plate 21
Hand-carved slices of 36-month cured ham from Lampino
pigs reared by Juan Pedro Domecq, Huelva, Spain.
Taramosalata
Traditional Greek dip made from cod roe served with
sourdough toast.
Kalamata Olives
Organic unpasteurised olives grown on a hillside
near Sparta.
Amfissa Olives
An ancient variety grown on a biodynamic farm in central
Greece, these green olives are unpasteurised and have a
delicious fresh, lemony taste.
Pistachios
From the Greek island of Aegina these roasted and salted
pistachios are justly famous for their unique flavour.
Marcona Almonds
Olive Oil Crisps
5.50
4.75
4.75
3.25
4.25
2.50
Jambon Noir de Bigorre
half plate 8 / full plate 15
Two year old rare breed ham from the countryside
around Lourdes, in the foothills of the French Pyrenees.
Prosciutto di Parma
half plate 6 / full plate 11
The finest sweet, tender ‘riserva’ ham from Piero
Montali & Sons in Emilia. Cured 28–34 months.
CURED MEAT & CHEESE
Lomito Ibérico de Bellota
The highly prized blade end of loin from Juan Pedro’s
Lampino pigs.
Cecina de Leon
Thin slices of beef, air cured for 12–14 months then
smoked over Holm oak.
Chorizo
Traditional chorizo, 100% Basque pig reared by Pierre
Oteiza, with smoked paprika and chilli.
Finocchiona
Tuscan salami seasoned with wild fennel seeds and pollen
by Carlo Pieri, close to Montalcino.
Jésus du Pays Basque
From Basque pigs reared by Pierre Oteiza, a larger salami
seasoned with whole peppercorns and rum then cured for
up to four months.
Coppa Trentina
Traditional smoked salume from Trentino.
Manchego Gran Reserva
Made from raw sheeps’ milk and aged for a minimum
of 9 months this is one of the best in La Mancha.
Recommended with our dry, nutty, Oloroso Sherry
8.50
7
7
7
7
7
7
Our seasonal selection of the best of British and French
cheeses come from Neal’s Yard Dairy and Fromagerie Mons.
Served with quince paste and sourdough toast.
Appleby’s Cheshire
A classic British cheese from north Shropshire, made with raw
cow’s milk, a fine balance of rich mineral flavours and crumbly
texture. Try with our India Pale Ale from the Kernel Brewery.
7
Innes Brick
7
An artisanal unpasteurized goat's milk cheese from a family run
farm in Staffordshire. Mild, milky, nutty flavours and a creamy
dense texture. Good with a dry white wine, such as our Picpoul de
Pinet.
1924 Bleu
7
A mixed cow and sheep’s milk blue cheese made in the tradition
of Roquefort but outside the official geographical designation
established in 1925. Carefully aged, dense and buttery, this pairs
nicely with a glass of our Moscatel Dorado sherry.
WINES
Autumn | 2016
WHITE
Producer
Region
SPAIN
2015 Gran Cerdo Blanco ;
Gonzalo Grijalba
Rioja
2015 Xarel.lo Blanc Selecció ;
Jané Ventura
2015 Gewürztraminer
RED
Producer
Region
25
SPAIN
2015 Gran Cerdo Tempranillo ;
Gonzalo Grijalba
Rioja
25
Penedès
29
2015 Viña Almate ;
Maestro Tejero
Castilla Y Leon
28
Bodegas Pirineos
Somontano
31
2012 Pablito Garnacha ;
Casa de Si
Calatayud
30
2015 Txakoli de Guetaria ;
Bodegas Ameztoi
Basque Region
33
2013 Rioja Crianza ;
Hacienda Grimón
Rioja Alta
31
2015 Albarino ‘O Rosal’
Terras Gauda
Rias Baixas
38
2014 Priorat “S” ;
Saó del Coster
Priorat
42
ITALY
2015 ‘Cielo Bianco’ Catarratto ;
Azienda Rallo
Sicily
24
ITALY
2014 Montepulciano d’Abruzzo
Cantina Frentano
Abruzzo
25
2014 Verdicchio di Matelica ;
Colle Stefano
Marche
29
2014 Alessandrino Rosso
Valli Unite
Piemonte
28
2015 Falanghina Rami ;
di Majo Norante
Molise
31
2014 Chianti Colli Aretini ;
Paterna
Tuscany
35
2015 Masieri Bianco ;
La Biancara
Veneto
33
2014 Nebbiolo Coste ;
Principiano Ferdinando
Piedmont
40
2015 Blanco Il Terraio ;
Paterna
Tuscany
35
2014 Unlitro Di Ampeleia ;
Elisabetta Foradori
Maremma
AUSTRIA
2015 Weissburgunder (Pinot Blanc) ;
Judith Beck
Burgenland
35
AUSTRIA
2014 Horitschoner Blaufränkisch ;
Weniger
Burgenland
35
FRANCE
2015 Picpoul de Pinet
Château de la Mirande
Languedoc
28
FRANCE
2015 Merlot-Duras
J-Paul et Francois David
Cotes du Tarn
25
2014 Corbières Blanc ;
Château Ollieux Romanis
Corbières
29
2015 Côtes du Rhône ‘Terre de Mistral’ ;
Vignerons d’Estezargues
Rhône
28
2015 Muscadet Sur Lie ;
Domaine de la Pépière
Nantes
31
2015 ‘La Pepié’ Cot Rouge ;
Domaine La Pepière
Loire
30
2015 Roussette de Savoie Cru Frangy ;
Bruno Lupin
Savoie
35
2014 Malbec Cèdre Héritage
Château du Cèdre
Cahors
30
2014 Sauvignon St Bris ‘Exogyra Virgula’ ;
Domaine du Corp de Gardes
Côtes d’Auxerre
40
2013 Domaine D’Aupilhac Rouge ;
Montpeyroux
Languedoc
42
SPARKLING
Bottle
Glass 125ml Bottle
SPAIN
Cava Brut Nature
Dominio de Tharsys
Valencia
5.25
28
ITALY
Prosecco Colfondo Vino Biologico ;
Casa Belfi
Veneto
6.50
35
FRANCE
Rosé Frizant ;
Mas de Daumas Gassac
Languedoc
7.50
42
ROSÉ
Glass 125ml Bottle
FRANCE
2015 Côtes de Provence ‘Cuvée Elegance’ ; Thomas Carteron
SPAIN
2015 Txakoli Rosado ;
Bodegas Ameztoi
Bottle
1 litre 42
FORTIFIED | SHERRY
Producer
Region
Bottle 37.5cl Glass 100ml
SPAIN
Fino
Cesar Florido
Chipiona
Oloroso ‘Gobernador’
Emilio Hidalgo
Jerez
7.50
Vermut Negre ;
Casa Mariol
Terra Alta
4.75
Vermut Blanco;
Casa Mariol
Terra Alta
5
Cesar Florido
Chipiona
21
5.50
SWEET | DESSERT
La Londeles-Maures
5.60
30
Basque Region
6.25
34
Moscatel Dorado
23
6.25
We have a regular selection of wines by the glass, please see the blackboard or ask for details
Organic and/or biodynamic ;