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Sat 11am–3pm / Sun 10am–4pm
THE CURE Ⓥ
Eggs baked in middle eastern
spiced tomato sauce, served with toasted sourdough.
Halloumi, avocado and smoked salmon flatbread with tomato salsa.
CATCHER IN THE RYE
Smoked salmon, sheeps cream
cheese and cucumber on rye.
Karma Chameleon Ⓥ
Feta and cherry tomato fritatta with dressed leaves.
Crispy free range chicken on waffles with Franks hot maple sauce.
Seared steak sourdough sandwich with crispy shallots and Sriracha mayo. Add a fried egg for 1.50.
Caramelised cinnamon apples on brioche with crème Chantilly.
Choose from: Avocado / Bacon bits
Halloumi or Two poached eggs
CChoose from: Smoked salmon
Naked fries or Crispy chicken balls
Clear away the cobwebs with Ketel One Vodka, tomato juice and lemon with our hot spice blend.
Put a spring in your step with vintage cava and fresh orange juice.
Pick 1 for 6.00 / 3 for 17.00 / 5 for 27.00
Picante chorizo croquetas.
Crushed pea, mint and Parmesan croquetas.
Yakitori glazed, free range skewered chicken thighs with ginger, sesame and shaved bonito.
Spice rubbed, skewered lamb with harissa yogurt, preserved lemon relish and pomegranate.
GREEN GIANT Ⓥ
Edamame, peas, avocado and char-grilled broccoli in our peanut bang bang dressing.
CHICK CHICK BOOM
Free range fried chicken balls covered in Frank’s hot sauce and Gorgonzola.
Korean spiced Cumbrian beef brisket with housemade kimchi and chipotle mayo on a corn taco.
Open sourdough melting meatball sandwich of Cumbrian beef and free range pork.
VEGGIE MESSY MUTHA Ⓥ
Open sourdough melting vegball sandwich of ricotta, lentil and oregano.
Spicy prawn ball salad with rice noodles, noodled veg and crushed roasted peanuts in our nuoc cham dressing.
Messy Tony / Veggie Messy Tony Ⓥ
PLUS A DIP Ⓥ
Funky avocado / Chipotle mayo
Hummus or Labneh with dukkah
Naked / Vinegar powder
Spicy piri piri sweet potato and smoked aubergine balls with spring onion and lemon crema on freekeh pilaf.
Cumbrian beef and free range pork balls in classic short-rib ragu, baked with rigatoni and finished with our houseblend of cheeses.
VEGGIE TONY SOPRANO Ⓥ
Lentil, ricotta and oregano balls in our veggie ragu, baked with rigatoni and finished with houseblend of cheeses.
Middle eastern spiced free range chicken meatballs on giant Israeli cous cous with chermoula yogurt and fennel tips.
Poke cured (soy + honey + rice vinegar + sesame) salmon and avocado bowl on white rice, with yuzu pickled diakon and carrot. Served chilled.
Rolled in all kinds of tasty treats. Ask for today's.
KIDS ARE WELCOME
– MEAL DEAL 6.00 –
Little Ballers and they can choose smaller versions of any of our dishes, including a drink.
France’s finest with skin on.