| Balloo House breads, butter & tapenade (v) | 6.5 |
| Soup of the day, freshly baked breads | 8 |
| Tempura of seasonal vegetables, Korean dressing, toasted sesame seeds (VG) | 9.5 |
| Ash baked & pickled beetroots, St Tola goat’s cheese fritters, chamomile carrot salad (V) truffled honey (V) | 9 |
| Kopa roast padron peppers, chickpea hummus, chive & parsley oil (VG) | 9.5 |
| Miso roast cauliflower steak, wood roast tomato vodka sauce, salt baked, seasonal vegetables (VG) | 19.5 |
| Chargrilled vegetable curry, garlic & coriander flat bread, basmati rice (V) | 19.5 |
| Chestnut roast wellington, mash & roast potatoes, heritage carrots, merlot onion, balsamic gravy (V) | 22 |
| Squash risotto, baby spinach, chard, onion petal, crispy kale, vegan Parmesan cracker (VG) | 19.5 |
| (v) vegetarian (vg) vegan |
| Triple cooked chips/skinny fries | 5 |
| Skinny fries, truffle mayo, Parmesan | 5 |
| Buttery mash potato or champ | 5 |
| Beer pickled onion rings | 5 |
| Caesar salad | 5 |
| Market vegetables | 5 |
| Please see main menu for typical selection which changes regularly |
Menu shows typical dishes offered and changes regularly depending on supply of fresh, seasonal produce
Dietary requirements/Allergies - Please note we operate an open kitchen so cannot guarantee that any dish is completely allergen free