Lunch Menu

2 courses £20 or 3 courses £24

To ensure the freshest local food supply we change our menu regularly.

TO START

SPICED CELERIAC SOUP – TAHINI YOGHURT – TOASTED SEEDS (V, GF)

 

‘SMOKE & PICKLE’ HERITAGE BEETROOTS – GOATS CURD – FRUIT & NUT TOAST (V)

 

COD & PRAWN FISHCAKE – MATCHA GREEN TEA MAYO – LOCAL LEAF SALAD (GF)

 

SMOKED MACKERAL – FENNEL – COMPRESSED CUCUMBER (GF)

 

DUCK LIVER PARFAIT – PEAR & BACON JAM – TOAST

 

SMOKED DUCK – GOLDEN RAISINS – PICKLED CAULIFLOWER – CHORIZO (GF)

TO FOLLOW

THE NOOK SUPERFOOD SALAD
QUINOA – BROCCOLI – HERITAGE CARROT – AVOCADO – SPINACH – (V, GF, v)

 

WINTER VEGETABLE TAGINE – GIANT COUS COUS – SAFFRON CRACKER (V)

 

FILLET OF HAKE – SAUTEED GNOCCHI – CARBONARA SAUCE (GF)

 

BREADED HADDOCK – CRUSHED PEAS – CHIPS

 

PORK T BONE – SMOKED POTATO – BACON JUS

 

ROB OWTON’S BURGER – SPICED TOMATO CHUTNEY – VEGETABLE SLAW – CHIPS

TO FINISH

PEAR & APPLE CRUMBLE – PISTACHIO ICE CREAM (V)

 

ENGLISH CHEESE – QUINCE – FUDGES BISCUITS (V)

 

DARK CHOCOLATE MOUSSE – BLACK COCONUT – PEANUT CRUMB (V)

 

BAKED YOGHURT – HONEYCOMB – RHUBARB (V)

 

ETON MESS– RASPBERRY – WHITE CHOCOLATE – MACAROON (V)

 

SELECTION OF JUDES ICE CREAM
(MILK-BLACK COCONUT-STRAWBERRY-RUM & RAISIN-CHOCOLATE-SALTED CARAMEL) (GF, V)

(V= Vegetarian, GF= Gluten free, v= Vegan)

 

Although every care is taken regarding allergens we cannot make any guarantees because of the nature and size of our kitchen. Please ask a staff member with any concerns.

 

We are more than happy to alter dishes to suit dietary requirements.

 

A discretionary service charge of 10% will be added to parties of 6 or more.