We are now open for evening meals every Thursday Friday and Saturday from 5.30 until 9.30pm to book please call on 01539435188.
Sorry we dont take bookings by e-mail

Nibbles

Mixed Italian olives. 5.95

Carrot tahini, a warming, spicy carrot, sesame and harissa dip, served with
assorted breadsticks and topped with a hazelnut dukka. (n) 7.95

Zhugg marinated halloumi, deep fried in a crisp batter, and served with a sweet
pepper relish. 8.95

Starters

Koliwada tiger prawns. A duo of marinated, shelled, and battered tiger prawns, served
with a spicy, Indian, green vada yoghurt dip and fresh chana chaat. 14.95

Baked courgettes, stuffed with roasted carrot tahini, and topped with pomegranate
seeds, ezme and pine nuts, drizzled with date molasses. 11.45

Crispy beetroot and goat’s cheese gnocchi, served with a hazelnut and fennel dukka,
whipped gorgonzola, sticky cranberry, and orange “beets”. (n) 13.45

Steak - Available as a starter or a main course.
Miso-caramel sirloin steak, sliced, and served on a bed of warm, roast sweet Starter - 15.95
potato, a fresh green salad with green beans, red chilli, and crispy onions. Main - 34.95
Hand made Pasta of the day
Available as a starter or main course, please see specials board for pricing.

Mains

Baked fillet of Salmon, with pan fried giant black tiger prawns, in a fragrant and
warming Sinhalese coconut and lemongrass curry, with ginger, coriander, and nigella
seeds, served with steamed jasmine rice, pak choi, and mango chutney. 29.95

Slow cooked, Lebanese baharat lamb stew, served with baked aubergine, a roast
vegetable, date and rose couscous, harrisa roast carrots, feta, parsnip crisps, and a
minted, spiced tahini dressing. 29.45

Dithoise chicken. Our take on a traditional South African dish. Whole breast of
chicken, stuffed with almonds, apricots, pumpkin seeds and orange blossom honey.
Served on a bed of pul biber hummus, roasted butternut squash, and
greens with chilli jam. (n) 25.45

Fragrant and warming butternut squash, roast vegetable, and Kasha cashew
curry, bursting with flavours of turmeric, lemongrass and coconut, served
with jasmine rice, mango relish and asian greens. (Vegan) (n) 22.95

Sides And Desserts Overleaf

Sides

Parmesan Frites 5.45

‘Greens’ with lovage pesto. 5.45

Fresh green leaf salad. 4.45

Sweet potato fries with garlic aioli 5.45



Desserts

A Jumble Room mainstay. Chrissy’s classic rushbearing gingerbread, served with
hot toffee sauce, and either caramel crunch ice cream or piping hot custard. 9.95

Deep fried, Biscoff centred bombalinos. (Mini Doughnuts) Vegan, but you
certainly don’t have to be vegan to enjoy these little balls of heaven. Served with
either vegan vanilla ice, or regular caramel crunch ice cream. 9.95

Mixed berry Eton mess. Crisp rose and pistachio meringue and English Lakes
vanilla ice cream, topped with layers of whipped cream, fresh fruit, and sweet
berry compote. 9.45

Home made Jumble Room cheesecake of the day. 9.95