Store Street Exchange

Baked ham with wholegrain mustard, gem lettuce, and tomato.

Tuna mayonnaise mixed with sweetcorn and peppers.

Three scoops of choice of vanilla, strawberry, chocolate, lemon, orange, or mango sorbet.

Lemon and mascarpone cheesecake served with marinated strawberries.

Warm triple chocolate brownie served with butterscotch sauce and vanilla ice cream.

Barbecue chicken wings with hickory smoked sauce and spring onion.

Crispy salt and pepper squid served with ranch dressing and lemon.

Mac and cheese croquettes served with jalapeño, lemon, and saffron aioli.

Panko coated halloumi fries served with sweet chilli sauce and coriander.

Batter-fried chicken strips served with sriracha mayonnaise.

Harissa houmous with chilli oil and coriander, served with garlic and parsley butter grilled flatbread.

Sweetcorn and rotisserie chicken soup served with sautéed vegetables and focaccia.

Thai fish cakes served with gem lettuce, carrot salad, and Thai dressing.

Goat's cheese and fig filo parcel served with beetroot, tomatoes, walnuts, and sherry vinaigrette.

Buttermilk fried chicken strips served with spiced corn ribs and sriracha mayonnaise.

Prawn brioche rolls with smoked pepper mayonnaise and pico de gallo.

Asparagus, lemon, and pea risotto served with spring onion, broccoli, and Grana Padano.

Buffalo chicken wings with hot sauce and spring onion.

Calamari served with lemon aioli and marinara sauce.

Harissa houmous dip served with garlic and parsley butter flatbread.

Rotisserie chicken, peppers, and chorizo with tomato, mozzarella, and chilli oil.

Three cheese, garlic, and parsley butter with melted halloumi, cheddar, and mozzarella.

Rotisserie chicken with tomato, mozzarella, grilled peppers, and chilli oil.

Mac and cheese served with garlic bread.

Cauliflower and red pepper curry served with steamed rice and garlic flatbread.

Harissa and cheese dough swirl served with aioli.

Warm sea salt and rosemary focaccia with olive oil and balsamic glaze.

Braised feather blade of beef with barbecue glaze, potato, and grilled hispi cabbage.

Spiced duck breast served with charred hispi cabbage and caramelized fig.

Grilled rib eye steak accompanied by portobello mushroom, vine tomatoes, and peppercorn sauce.

Tagliatelle with basil pesto, broccoli, sun-blushed tomatoes, olives, pumpkin seeds, Grana Padano, and garlic bread.

Beef burger with bacon, Cheddar, gherkin, tomato, lettuce, and burger sauce, served with skin-on fries.

Linguine with king prawns and chorizo in a white wine, lemon, parsley, and chili butter sauce.

Triple-cooked chips seasoned with sea salt.

Mashed potatoes served with green oil.

Spiced sweetcorn ribs with lime and coriander.

Sautéed pancetta and hispi cabbage served with sliced sugar snap peas.

Roasted heritage carrots with black garlic, yoghurt, and crispy chicken skin.

Tenderstem broccoli sautéed with soya, garlic, and chilli.

Baked ham served with baby gem lettuce and tomato.

Tuna mayonnaise served with cucumber and red onion.