Open Fire Sample Menu
This menu is centred around our open fire grills, using a combination of smoke, charcoal and wood
Meats
Chicken thighs in our own BBQ sauce
Beer brined and smoked chicken legs
Rump of beef, garlic butter (served pink)
Paprika and cumin glazed lamb
Short rib of beef “brother sauce’ crispy onion
Smoked beef, ’brother’ sauce, crispy onions
Smoked beef and pork sausages
Smoked cheddar and jalapeño sausage
Smoked pork belly, served with a Carolina BBQ sauce
Fish
Miso glazed salmon, sesame, spring onion
Prawn bisque rice, alioli
Hot smoked salmon
Tandoori monkfish, chilli, lime and coriander butter
Hake with bravas sauce
Vegetables
Harissa cauliflower, preserved lemon, yoghurt
Charred courgettes, mint gremolata
Miso glazed aubergine, sesame, spring onion
Charred hispi cabbage, blue cheese dressing
Broccoli, garlic, fried chilli dressing
Coal roasted sweet potatoes, ancho pepper dressing
Sides
Salsa verde plancha potatoes
Coal-roasted beetroot, goats cheese, smoked seeds, balsamic
Heritage carrot, pickled jalapeños, fresh cheese
Charred ‘caeser’ salad, croutons
Pearl barley and summer herb salad
Red cabbage slaw
Heritage tomatoes, charred bread, basil smoked oil
Greek salad with fire roasted red onion
Local leaves, pickles and seeds, roasted radishes
Flatbreads