SHARING DISHES
We recommend 2-3 plates per person
Served on Monday, Tuesday, Friday & Saturday
For Wednesday, Thursday & Sunday takeover nights see Rogue Kitchen Menu on the next pages.
Halloumi Fries, Korean Sauce, Mint Yogurt, Orange, Dukkha (V, NGCI)
Burrata Mozzarella, Confit Cherry Tomatoes, Leeks, Basil, Crispy Capers (V, NN, NGCI)
Grilled Hispi Cabbage, Wild Garlic Pesto, Herby Pecan Gremolata (VG)
Spiced Chicken Wings, Korean Sauce, Saffron Aioli, Pickles (NN, ND)
Apple & Soy Sticky Pork Belly, Toasted Peanuts, Pickled Cucumber, Apple (ND, NGCI)
Baked Chorizo, Potatoes, Peppers, Grilled Feta, Toasted Hazelnuts
Local Hake Goujons, Buttered Mushy Peas, House Tartare (NN)
Crispy Spiced Squid, House-made Saffron Aioli, & Sweet Chilli Dip (ND, NN, NGCI)
Cornish Mussels, Cider, Smoked Bacon, Chives, Cream, Thyme
Add Focaccia 3.5
Add Frites 3 5
PUDS
Warm Dark & White Chocolate Brownie with Chocolate Ice Cream, Red Berry Coulis & Candied Orange (NGCI, V)
Callestick Ice Cream Tubs: Vanilla / Chocolate / Strawberry
Salted Caramel / Honey Comb
Blood Orange Sorbet
Vegan Coconut & Chocolate (VG)
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BAR SNACKS
Chilli Rice Crackers (V)
Sea Salt Mixed Nuts (VG, NGCI)
Garlic & Rosemary Olives (VG, NGCI, NN)
Marinated Cornish Yarg (V, NGCI, NN)
White Anchovies (NGCI, NN)
SIDES & SALADS
Beetroot, Feta & Mint (V, NN, NGCI)
Rocket, Pickled Red Cabbage, Toasted Hazlenuts (VG, NGCI)
Paul’s Bread Focaccia, Rapeseed Oil, Balsamic Glaze (VG, NN)
Garlic & Mozzarella Focaccia (V, NN)
Spiced Skin-On Frites (VG, NN, NGCI)
Truffle Mayo & Parmesan Frites (V, NN, NGCI)
KIDS
Hake Goujons, Frites & Peas (NN, ND)
Chicken Goujons, Frites & Peas (NN, ND)
Tagliatelle, Napoli Sauce, Parmesan (V, NN)