Menus
Breakfast - Brunch
Saturday & Sunday -10am - Midday
Sourdough Toast with Rhubarb Jam or Orange & Rosemary Marmalade (v/vg) 5
Bacon Sandwich with Cook House Ketchup 9
House Granola with Winter Fruits, Greek Yoghurt & Honey (v) 9
Whipped Feta on Toasted Sourdough with Blood Orange, Toasted Walnuts & Mint (v) 11
Ham Hock Hash with Fried Eggs 14
Fried Eggs on Toasted Sourdough with Green Harissa, Yoghurt & Onion Seeds (v) 12
Spiced Pancakes with Roast Rhubarb, Greek Yoghurt & Toasted Almonds (v) 13
Baked Eggs in Cream with Smoked Trout & Curried Leeks 14
Oyster Mushrooms on Sourdough Toast, Cashew Cream & Pickled Walnut Dressing (vg) 11
Side of Hash Browns with Hot Sauce Aioli (v) 6
Lunch
(Thurs-Sat) Midday -3pm
Snacks
Northern Rye Sourdough & Organic Butter (v) 3
House Pickles (vg) 6
Spicy Nuts & Seeds (v) 6
Cook House Kimchi 6
Lindisfarne Oyster with Pickle Granita & Compressed Cucumber 4
Small Plates
Tempura Cauliflower with Coconut Curry Sauce (v) 12
Salt Beef on Focaccia with English Mustard Aioli & Cucumber Pickle 13
Whipped Cod’s Roe with Rye Bread 13
Tomato, Plum & Basil with Pistachio Chilli Crisp (vg) 11
BBQ’d Sardines with Cavolo Nero Caesar Salad 13
Poached Chicken Salad with Capers, Sourdough Crumb & Aioli 12
Girolle & Oyster Mushrooms with Confit Garlic & Toasted Hazelnuts (v) 12
Wedge Salad with Cucumber Pickle, Marie Rose, Cornish Yarg & Sourdough Crumb (v) 8
Grilled Corn with Arbol Chilli Butter (v) 8
La Ratte Potatoes with Chive Butter, Cream Cheese & Capers (v) 8
Puddings & Cheese
Marmalade & Thyme Pavlova with Roast Figs (v) 10
Tiramisu Ice Cream (v) 6
Chocolate Rye Cake with Cherry & Meadowsweet Sorbet & Chocolate Crumb (vg) 9
Rum Baba with Pistachio Cream & Roast Plums (v) 10
Blue Cheese Ice Cream with Pickled Walnut Caramel & Candied Celery (v) 6
Dinner
(Wed-Sat) 5pm - late
Snacks
House Pickles (vg) 7
Cook House Kimchi 6
Spicy Nuts & Seeds (v) 7
Whipped Cods Roe with Seeded Crackers 7
Starters
Shoyu Cured Trout with Grapefruit 13
Potted Rabbit with Focaccia & Apple and Sultana Chutney 13
Tomato, Plum & Basil with Pistachio Chilli Crisp (vg) 11
Courgette Bhaji with Fermented Marrow Yoghurt & Aubergine Chutney (v) 12
Tempura Cauliflower with Coconut Curry Sauce & Black Sesame (v) 12
Mains
Roast Duck Breast with Smoked Celeriac, Bread Sauce & Rosehip Ketchup 28
Grilled Onglet Steak with Smoked Aubergine, Black Garlic Roasted Turnip & Beef Sauce 29
Roast Hake with Braised Kohlrabi, Kohlrabi Remoulade & Fermented Plum Brown Butter 29
Mushroom & Chickpea Ragout with Plum Salsa & Sweet Cumin Yoghurt (v) 25
Roast Cauliflower with Fig Leaf Green Curry, Confit Potatoes & Pickled Cucumber (vg) 25
Sharing
Roast Pork Belly with Walnut Mayo and Radichio, Grape & Hazelnut Salad 60
Sides
Grilled Corn with Arbol Hot Sauce Butter (v) 8
Wedge Salad with Cucumber Pickle, Marie Rose, Cornish Yarg & Sourdough Crumb (v) 8
La Ratte Potatoes with Chive Butter, Cream Cheese & Capers (v) 8
Pudding
Tiramisu Pavlova (v) 10
Fig Leaf Custard Tart with Blackberry Jelly (v) 10
Chocolate Rye Cake with Cherry & Meadowsweet Sorbet & Chocolate Crumb (vg) 9
Rum Baba with Pistachio Cream & Roast Plums (v) 10
Blue Cheese Ice Cream with Pickled Walnut Caramel & Candied Celery (v) 6
Sunday
On Sunday’s we serve our Brunch menu from 10am – 12 noon, and our ‘Dinner’ Menu from 12 noon until 3pm, as well as our famous sharing Roast Chickens! Please contact us if you would like to reserve a chicken!
