Creamy Curried Gnocchi
Freshly made Gnocchi infused with pandas leaf, cardamom and turmeric. Pan fried with cauliflower, mustard and cumin seeds then cooked in a creamy almond and cardamom sauce with tomatoes and spinach. Served with a fennel and cumin onion bhaji, popadom, Bramley and tamarind chutney and spiced cashew cream.
Caribbean ‘Fish n Chips’
Greek 'Lamb' Style Tacos
Vietnamese Mushroom 'eels' Noodle salad
Our take on a traditional eel dish. Pulled oyster mushrooms cooked in a light and delicate crispy and spiced batter. Served on a bed of rice noodles tossed with chilli garlic and lime sweet and sour sauce. Finished with roasted peanut crumb, crispy shallots, spring onions and fresh Sunnyfields organic mint.
FOOD ALLERGY NOTICE
If you require information regarding the presence of ALLERGENS in any of our food please ask.
Whilst a dish may not contain a specific allergen, due to the wide range of ingredients used in our kitchen, foods may be at risk of cross contamination by other ingredients.
Nibbles / Sides