Week beginning August 5th - Dittander Blossom, Hogweed and Juniper branches

After a few weeks of summer awesomeness there seems to be a lot more fresh produce on offer. Sometimes it can be hard to come up with new flavour combinations, but when the weather is warm, new plants tend to grow and take over our surroundings. Better yet is when it's hot and the wind picks up, taking with it pollen and seeds from foliage, spreading all kinds of plant life to new areas of our isle’s (isles), great for fertilising and enriching the land. 

This week we offer Dittander Blossom, their flowers have a real kick of horseradish and mustard. Pretty and delicate to look at but the flowers have a strong, pungent and lingering presence on the palate. The dittander will be incorporated into dressing with pickled garlicky ramson and drizzled over a salad with chorizo and colourful rainbow chard.

Another foraged item on our menu this week is hogweed seeds. Hogweed has made several appearances on our menu over the last few months in the form of roots, stems and leaves. Their seeds once lightly toasted and crushed take on the taste of beer. The seeds are a combination of malt, barley, and hops. You’ll find these seeds in another summer salad with New Zealand zespri (golden kiwi fruit), crumbly Italian castelmango cheese, pickled red cabbage and dressed with wild honey and reduced orange juice.

Lastly I must mention the Bambi tart has been infused with the branches of juniper. The branches give off just as much spice as their more commonly used berries. These branches however are not edible but ideal for giving off aroma and pair wonderfully with quail, pheasant, veal, rabbit or venison.

Come get caffeinated and while you're at it, satisfy your hunger pains.

Jared Bryant
Lead Chef
@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.50

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.50
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.70
Coffee, cherry and walnut toast 2.30
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissants 1.80
Pain au chocolat 2.40
Almond croissants 2.80

Baked Treats
Sweet Muffins: Blueberry and bran 2.40
Savoury Scone: Ricotta and herb 2.40
Chocolate and passion fruit friands 2.40
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 1.80
Chocolate chip cookies 1.80

French retro baguettes 4.90
Prawn and mango salsa with avocado and rocket
Roasted peppers, courgette, red onion, spicy pesto, gruyere, spinach

Foccacias 5.00

Ham, roasted greengage, mature cheddar, spinach
Heritage tomato, talleggio, oregano, rocket and red onion

Salads: 5.50/6.50
Chorizo, fresh tomatoes, rainbow chard with dittander blossom and pickles ramson dressing
Golden kiwi, toasted hogweed seeds, castelmagno cheese, pickled red cabbage, wild honey and orange dressin
Shredded fennel with lemon, basil and baby capers

Tart: 4.40 or 7.50 with salad
Venison infused with juniper branches and wild cherry