Starters

• 
  Avocado Toast with Poached Eggs

  Thick slices of our own sourdough, toasted until golden and firm enough to hold everything.
• 
  Bolinhos de Bacalhau

  Salt cod fritters, made by hand every day. We desalt the cod ourselves over two days, then flake it finely and fold it through mashed potato with parsley, egg and a pinch of white pepper.
• 
  Canapé Smoked Salmon

  Hand-sliced cold-smoked salmon, spread with a light cream cheese seasoned with cracked black pepper and fresh chives, then rolled into neat cylinders.
• 
  Indian Samosas

  We make the pastry ourselves, fold it by hand into triangles and fry them to order so they arrive crisp. The filling is spiced potato and onion with cumin, coriander and a little fresh chilli.
• 
  Meat Croquettes with Garlic Mayonnaise

  Made here every day from slow-braised meat, pulled apart and bound into a filling that stays moist all the way through. Each one is shaped by hand, rolled in fine breadcrumbs and fried to order until crisp.
• 
  Mussels with Peppers and Parsley

  We only put mussels on the menu when we are happy with what came in that morning.
• 
  Stuffed Portobello Mushrooms with Cheese

  Large portobello caps, baked first until they soften and colour, then filled with sautéed spinach, chopped walnuts, sunflower seeds and herbs, packed in so the filling sits above the rim.