Each meal includes a nourishing soup and filling salad box. They will be served in priority ques so that you can enjoy more of your day.
FRIDAY & SATURDAY LUNCH – Eastern European Theme
Żurek Soup: A Polish soup traditional eaten at Easter, made with broth and soured rye flour (akin to sourdough). Served with vegetables and egg. The meat option is with gluten free pork sausage. The seafood option is with flaked, smoked mackerel and the vegetarian option has wild mushrooms. The soup is served with sourdough croutons cooked in butter.
Russian Beet Salad: Cubed beet, raw fermented sauerkraut, pickled carrot and potato. The meat option is served with brawn. The seafood option is served with smoked fish roe paste and the vegetarian option is served with Appleby’s Cheshire unpasteurized vegetarian cheese.
SUNDAY LUNCH – South East Asian Theme
Sweet and Sour Soup : Served with stock, coconut cream, lime juice, lemon grass, shallots, tomatoes, spinach, palm sugar, kaffir leaf, cherry tomato, chilli & tamarind. The meat option is served bone stock, slow cooked pork and fermented fish sauce. The seafood option is served with flaked coley and fermented fish sauce and the vegetarian option is served with wild mushrooms.
Larb Salad : Regarded as the national dish of Laos and popular in northern Thailand. Served with black glutinous steamed rice with a salad comprised of coriander, mint, cherry tomato, cabbage, lime and toasted rice. The meat option is served with black pudding and fermented fish sauce. The seafood option is served with wild brown shrimps and fermented fish sauce and the vegetarian option is served with walnuts.