Taphouse

Flatbread with onion seeds, curried butter, and sea salt.

A selection of green and black Cerignola olives.

Homemade guacamole served with tortilla chips.

Tacos with pork belly, chili slaw, margarita mayo, and pickled mango.

Tostada topped with crab, crayfish, guacamole, pickled fennel, and pomegranate seeds.

Seafood paella arancini with mussels, prawns, and squid, served with red pepper puree and saffron mayo.

Sweetcorn fritters served with pickled courgette and lemon mint yogurt.

Fried mozzarella stick served with tomato oregano sauce and micro basil.

Beef burger with truffle mayo, onion relish, and lettuce on brioche, served with chips.

Beer-battered cod served with crushed mint peas, tartar sauce, and chips.

Aged rib-eye steak with pepper sauce, mushrooms, and two sides.

Buttermilk chicken burger with pickled cucumber, Korean slaw, and brioche, served with chips.

Salad with baby leaves, watermelon, broccoli, almonds, courgette, couscous, and lemon dressing.

Hand-cut chips served with black garlic mayo.

Macaroni with cheddar, mozzarella, parmesan, and gouda, topped with herb crumbs.

Tempura tenderstem broccoli served with goma dare sauce.

Beer-battered onion rings served with ranch dressing.