Lunch

Available from 11.00am until 5.00pm Monday to Saturday.

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

Summer salad 7

Orange, fennel, beetroot, feta, pumpkin seeds

Confit duck spring rolls 8

Plum sauce

Grilled English asparagus 8

Romesco, poached egg

Buffalo mozzarella 7

Grilled peach, Parma ham, balsamic vinegar

Nduja croquettes 7.5

Mustard mayo, crispy parsley

Crispy fish tacos 8.5

Guacamole, pickled red cabbage, chipotle mayo

Sea bream ceviche 9

Mango, red onion, coriander, lemon grass tiger milk

Potted beef 9

Truffle butter, Yorkshire pudding, shallot gravy

Mains

Grilled pork chop al Pastor 18.5

seared pineapple, pickled red onion, coriander, smoked chilli sauce

Taleggio, fennel & caramalised onion tart 13.5

Apple, chicory salad, wild garlic pesto

Summer salad 13.5

Orange, fennel, beetroot, feta, pumpkin seeds

Asian beef salad 13

Marinated beef, carrot, cucumber, coriander, smoked chilli sauce

Lamb rump 21

Fondant potato, shallot puree, buttered broad beans, braised gem, red wine jus

Roasted harissa aubergine 15

Tabbouleh salad, toasted almonds, mint yoghurt

Hake fillet 19

Dill crushed potatoes, mussels, chorizo broth

Pan fried sea trout 20

Courgette, globe artichoke, roast cherry tomatoes, salsa verde

Fish & chips 13.5

Minted peas, tartare

Cheese burger 14

Bacon, relish, pickle, fries

Chicken, leek & mushroom pie 16

Seasonal greens, gravy

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, roast cherry tomato & watercress.

All served with a choice of - Chimichurri, Black peppercorn sauce, Red wine jus, Garlic butter

Bavette steak 15.5

Sirloin steak 22.5

Flat iron steak 17

Cote de boeuf 60 (for two)

Sides

Buttered spinach 4

Chips, garlic mayo 4

Polenta chips, Bloody Mary ketchup, harissa mayo 6

Sweet potato fries 4

Spring greens 4

Desserts

Kahlua & mascarpone tiramisu 7

Basil panna cotta 7

Berry compote

Sticky toffee pudding 7

Butterscotch sauce, ginger ice cream

Orange & white chocolate parfait 7

Fruit salad, almond crumb

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

© Copyright Metropolitan Pub Company 2018