Lunch

The Lunch menu is available daily excluding Sundays when we serve our Sunday menu.

Times

Monday:
12:00-17:00
Tuesday:
12:00-17:00
Wednesday:
12:00-17:00
Thursday:
12:00-17:00
Friday:
12:00-17:00
Saturday:
12:00-17:00

Starters

Kohlrabi & carrot fritters 7

Sweetcorn, avocado puree

Spiced bulgur wheat salad 7.5

Spelt, chickpeas, spinach, sunflower seeds

Curried lentil soup 6.5

Sourdough

Venison carpaccio 8.5

Pickled beetroot, parmesan

Robata octopus 12

Pork belly, chorizo puree

Ox cheek & Stilton croquettes 7.5

Mushroom ketchup

Miso & honey roast aubergine 7

Shitake, sesame seeds

Black bean & chilli tacos 7.5

Sweetcorn salsa, jalapeno

Cured salmon 8

Chive creme fraiche, beetroot, pickled cucumber

Mains

Spiced Robata cauliflower 12.5

Crispy chickpeas, tahini, almonds

Confit duck leg 17.5

Toulouse sausage, white beans

Pan fried sea bream 19

Samphine, cherry tomatoes, fennel, mash potato

Chicken ramen 14

Noodles, beans sprouts, spring onions, chilli

Butternut squash risotto 13

Goat's cheese, crispy sage

Venison haunch 22

Smoked mash potato, girolles, pickled blackberries

Spiced bulgur wheat salad 11

Spelt, chickpeas, spinach,sunflower seeds

Fish & Chips 13.5

Minted peas, tartare

Cheeseburger 14

Bacon, relish, pickle, fries

Norwegian cod 19

Braised lentils, pancetta, Jerusalem artichoke

Steak & kidney pie 16

Seasonal greens

From The Robata

In Japanese cuisine, robatayaki (炉端焼き?, literally "fireside-cooking"), often shortened to just robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food on skewers are slow-grilled over hot charcoal.

Our 'Robata' items are served simply cooked on the charcoal grill. All come served with chips & chargrilled baby gem.

28 day aged Angus Ribeye steak 26

Bone marrow butter

Flat iron steak 17

Garlic butter

Cote de boeuf 60 (for two)

Bearnaise

Sides

Kale, walnut butter 4

Chips, garlic mayo 4

Polenta chips, Bloody Mary ketchup, harissa mayo 4

Harissa roasted carrots 6

Cauliflower cheese 6

Seaweed noodle salad, peanuts 6

Desserts

Flourless chocolate cake 7

Honeycomb, banana ice cream

Cherry cheesecake 7

Kirsch cherries, honeycomb

Sticky toffee pudding 7

Butterscotch sauce, ginger ice cream

Tulse sweets 6

Chocolate honeycomb, fudge, marshmallow

Honey cake 6.5

Lavender, milk ice cream

Ice cream 2 (per scoop)

Flavours vary

Sorbet 2 (per scoop)

Flavours vary

British cheese board, quince, grapes & biscuits 11.5

Stinking bishop
Colston Bassett Stilton
Cornish Yarg

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