Friday 5.30 – 10 pm

Andalusian gazpacho, homemade bread 7.00

Globe artichoke & chorizo salad 9.00

Charred cucumber, watermelon & mint salad, labneh 8.00

Panzanella, tomato, black olive, pinenuts, bread & oil 8.00

Burrata, baby gem, pickled cherries, black olive & ajo blanco 9.50

Crab salad, white cabbage, fennel, cucumber, cashews, puffed black rice, lemon dressing  12.50

Pork rillette, summer truffle, mixed leaves, melba toast 9.50

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Frijoles, tender stem broccoli, cucumber salsa, harissa, flatbread 15.00

Tomato fregola, fennel marinated Medita, Zhoug 15.00

Salmon, samphire, beetroot, pickled kumquat 19.00

Pollock, Cretan fava, roast onion, tomato, capers 18.50

Rhug Estate chicken, escalibada, garlic cream & pine nuts 18.00

Rhug Estate lamb, quinoa, hazelnut & almond dukkah, tahini 18.00

 

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New potato, garlic & rosemary / Sugar snaps & samphire  4.00 each

Padron peppers, sea salt & aioli 5.50

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Triple Chocolate brownie, creme fraiche  6.50

Stone fruit & strawberry oat crumble, clotted cream 6.00

Ricotta & slipcote cheesecake, burnt rhubarb 6.50

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Selection of Bath organic cheeses 4.00 each

Bath blue, Merry Wyfe, Wyfe of Bath, Bath soft

( All served with biscuits and homemade chutney )