The Olive Branch

Always seasonal, always made in-house. Ask what today brings.

Saffron risotto balls with smoked mozzarella and basil mayonnaise.

Creamy burrata, marinated heritage tomatoes, aged balsamic and basil oil.

San Marzano tomato, fior di latte, fresh basil.

Chargrilled courgette and peppers, goat’s cheese, rocket and chilli honey.

Porcini and chestnut mushrooms, truffle oil and crispy sage.

Crushed new potatoes, samphire and a lemon butter sauce.

Woodfired flatbread with confit garlic butter.

Nocellara and Kalamata olives with orange zest and rosemary.

Vanilla panna cotta with poached rhubarb and pistachio.