Prosciutto di Parma 8

The finest sweet, tender ‘riserva’ ham from Piero Montali & Sons in Emilia. Cured 28–34 months.

Speck Naturale 8

From the hind leg of Trentino pigs smoked over beech and hazel before long ageing.

Cecina de Leon 8

Thin slices of beef, air cured for 12–14 months then smoked over Holm oak.

Salame Rustico 8

Traditional salame from Tuscany made from the best lean cuts of the shoulder, leg and neck, tender back fat and seasoned with red wine, garlic and peppercorns.

Finocchiona 8
Tuscan salami seasoned with wild fennel seeds and pollen by Carlo Pieri, close to Montalcino.



Zamorano 8

Like Manchego, this is made from raw sheeps’ milk and aged for a minimum of 9 months and comes from the province of Zamora in Spain.

Recommended with a glass of our dry, nutty, Oloroso Sherry 7.5

Pecorino Canestrato 8

Pasteurised sheep’s milk cheese from Giulio Petronio in Castel del Monte, Abruzzo, Italy.


Fried Eggs with Za’atar  5.5
Two fried eggs served with olive oil and a sprinkle of Za’atar.

Fried Eggs with Yoghurt and Harissa  7
Two fried eggs with a dollop of Greek yoghurt and Harissa chilli sauce.

Taktouka  9.5
North African inspired cooked tomato and roasted pepper base, served with a poached egg and sourdough bread.

Khlia Fried Eggs  9
Two fried eggs served with Cecina de Leon (thin sliced air-dried beef).

Fried Eggs with Chorizo Fresco  8.5
Traditional Spanish sausage seasoned with natural spices, garlic and paprika.

Fried Eggs with Black Pudding  8.5
Scottish black pudding from Stuart Grant of Speyside


Add an egg to any dish  1.5

Cheese Omelette  6.5
Grated mature cheddar with chopped leak and onion.

Omelette with Roast Red Pepper and Zamorano  7.5
Roasted red peppers with a hard sheep’s milk cheese from Zamora in Spain.

Cheese and Prosciutto Omelette  9.5
28-month aged Parma Ham from Emilia Romagna with grated mature cheddar, leek and onion.

Chorizo Omelette  8.5
Traditional style grilled chorizo fresco.


F&W Granola with Greek Yoghurt and Honey 4.5
Twice-baked with oats, pumpkin seeds and dried apricots.

Banana Sourdough 4.5
Grilled and served with Italian unsalted butter.

Toast and Jam 4
Sourdough with unsalted Italian butter and seasonal jams.

Toasted Cheese 5.5
Two slices of sourdough filled with aged cheddar, finely chopped red onion and leek.

Tomatoes on Toast 7.5
Chopped Heritage tomatoes with olive oil and sea salt.

Sardines on Toast8
Ortiz sardines with Italian unsalted butter.

We also have a daily selection of filled croissants, sandwiches and salads as well as sourdough cakes made with a two-day ferment. Available from the counter.







Kalamata Olives 4.5
Organic unpasteurised olives grown on a hillside near Sparta.

Amfissa Olives 4.5
An ancient variety grown on a biodynamic farm in central Greece, these green olives are unpasteurised and have a delicious fresh, lemony taste.

Olive Oil Crisps 3


Gazpacho 4.5
The classic Andalucian chilled tomato soup, cool and refreshing. Served with sourdough.

Padron Peppers 5
The most famous produce of Padron in Galicia, only served in season from April to October.

Imam Bayildi 7
Roasted aubergine and tomato served warm with feta and wild oregano.

Chorizo Fresco 6.5
Traditional sausages seasoned with natural spices, garlic and paprika and air dried. Served with sourdough.

Roman-Style Artichokes 8
Served warm from the grill with olive oil. Served with sourdough.

Hummus bi Tahini 5.5
Lebanese style chickpea dip served with sourdough.

Spicy Potatoes 9.5
Grilled potatoes with our spicy sauce, Padron peppers and aioli.

Greek Salad 8.5
Seasonal tomatoes, barrel-aged feta, sliced red onion, black olives and wild oregano with olive oil and lemon juice.

‘Broken Eggs’ 12.5
Eggs grilled with potatoes and thin slices of prosciutto di Parma.