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Wasabi Crusted Cashews V, NG 4.60

Marinated Mixed Olives V, NG 4.60

Tamari drenched sunflower & pumpkin seeds V, NG 3.75

Oaky Smokey Sundried Tomatoes V, NG 4.95

Kalamata Crush V, NG 3.95

Aubergine Zhuganoush V, NG 3.95

Cipollini Onions V, NG 3.95



TOASTY AND HERBY GRILLED GARLIC FOCACCIA BREAD OLD STYLE deliciously heaped with sizzled salty garlicky lemon zest, black pepper herb butter. VC 6.95

FRESH AND FABULOUS HERB FOCACCIA with virgin olive oil and aged balsamic. V 6.95

TO ADD TO YOUR BREAD IF YOU WISH sweet and savoury Cipollini onions, Kalamata and caper crush; Smoked sundried tomatoes.

V, NGC all for 10.00 or buy individually.

CRISPY FRIED LAVASH BREAD heaped with a delicious dukka of cumin, coriander seed and sesame salt served with charred aubergine zhuganoosh.

V, NGC 9.60


DELICIOUS DAILY SOUP with freshly baked focaccia and virgin olive oil with balsamic. VC, NGC 7.95


DEEP FRIED STICKY PLUMMY HOI SIN MARINATED SESAME TOFU served with pickled ginger and wasabi V, NGC 9.65


BETTER BATTER AND LEMONY YEMENI RELISH soft buttermilk soaked halloumi dipped in chip shop batter, served with vodka spiked preserved plum tomatoes sea salad tartar finished with lemony Yemeni relish. NGC 8.50


KFC Korean fried cauliflower coated in sweet and sour sesame served with kimchi and umboshi chestnut puree and crispy kale. V, NG 8.00


THE TERRE A TAPAS SHARING PLATE selection of dishes from around the menu to share (only served in multiples of two) VC, NGC 17.50 PER PERSON. This dish is not suitable for guests with nut allergies.


BON BONS AND BLEWITS porcini mushroom and salsify turtle bean boudin bon bons crammed full of warm spice, rolled in pinhead oatmeal and peppered porcini salt, served with sage and maple roast celeriac, Jerusalem artichoke mace cream, topped with Poire William pear mustard seed relish. Finished with set porcini dashi. NG, V 9.95


FANCY ONIGIRI DEARY fried sushi rice ball, a gobsmacking gobstopper of flavour crammed with punchy doenjang, rolled in toasted seeds and Sichuan chilli flake Nori dust. Served with walnut butter and rice malt kombu congee risotto, kohlrabi and red cabbage slaw, aduki red kraut, sesame hummus. Finished with yuzu Korean red pepper ginger dressing served with nori tapioca snap. V 9.95


AUBERGINE DENGAKU slow soft baked aubergine, sizzled with tahini, sesame, and white miso. Served with edamame, wasabi, and yuzu pesto, with a sesame ginger dressed Arame Wakame vegetable thread noodle salad. Hibiscus, amchur, Nori salt dusted puffed rice seaweed cracker. V, NG 9.95



HOW’S YOUR VADA pokey potato vada stuffed with ginger turmeric curry leaf and cumin, all encased in almond and rice flakes, fried and rolled in black salt chaat served with dark dahl, paneer tikka, lime pickle shallot, mango puree, chia almond and maple granola, Kerala cardamom carrots and juice. With calvocutta nero, fennel seed coconut butter finished with carrot top green chilli coriander almond pesto. NG, VC 16.75


SNEAKY PEEKING STEAMERS steamed rice buns stuffed with Szechuan marinated halloumi and ginger bok choy, with kimchi Chinese cabbage, lapsang souchong pickled watermelon & cucumber, a miso chilli sauce and spring onion garnish. VC 16.75

vegan choice - as above with Szechuan mapo tofu.


BETTER BATTER AND LEMONY YEMENI RELISH soft buttermilk soaked halloumi dipped in chip shop batter, served with vodka-spiked preserved plum tomatoes, bright fresh pea mint hash with pickled quails egg, sea salad tartar and thick chips, with lemony Yemeni relish. NGC 16.75


AUBERGINE DENGAKU slow baked aubergine, sizzled with tahini, sesame and white miso. Served with edamame, wasabi and yuzu pesto with a sesame ginger dressed Arame Wakame vegetable thread noodle salad. Hibiscus, amchur, nori salt dusted puffed rice seaweed cracker. V, NG 16.75


ROSTI REVISITED crispy fried potato, onion and garlic rosti, topped with sautéed buttered spinach, finished with cream, garlic, parsley and nutmeg, topped with a soft poached egg and toasted mustard rarebit topping. VC, NG 16.75 vegan choice - all cream and butter elements replaced with coconut, nut or plant based butters and cheese replaced with marinated smoked tofu.



SMOKED TOMATO AND ROCKET SALAD leafy salad of rocket, lashings of herbs and smoked tomatoes, shaved Twineham Grange dressed with lemon and extra virgin olive oil scattered with roast tamari pumpkin and sunflower seeds. VC, NG 8.85


CRISPY FRIED POTATO, ONION AND GARLIC ROSTI WITH LEAFY SALAD OF HERBY ROCKET smoked tomatoes, lemon oil and roast tamari pumpkin and sunflower seeds. V, NG 8.75


CREAMED PEA PUREE, PEA AND MINT HASH with lemon, parsley, mint oil, peppered pea tendrils. VC, NG 4.95


BUTTERED SAUTÉED SPINACH WITH CREAM, GARLIC AND NUTMEG with parsley sauce and pea tendrils VC, NG 4.95



SMOKEY SCRUNCH CHIPS scrunched fried seasoned with smokey spice dust with avocado lime hash. V, NGC 6.75


THICK CUT CHIPS served with aioli or ketchup. V, NGC 5.95


OLD BAY CHIPS hot salty chips with fried pickled jalapeno, dill gherkin finished with parsley bay spice mix served with kimchi mayonnaise. NGC 7.95


Extra sides to have with whatever your wish!

Guacamole V, NG 1.75

Chilly Chelly V, NG 1.50

Vodka Tomatoes V, NG 2.00

Hoisin Tofu V, NGC 3.95

Kimchi Mayonnaise NG 1.50

Homemade Fresh Aioli NG 1.50



Keys: V - vegan VC - vegan choice NG - no ingredients containing gluten used NGC - NG Choice
Please inform us of any allergies/ dietary requirements before ordering. Every effort is made to accommodate guests with food intolerances and allergies. With an open kitchen we are unable to guarantee that dishes other than (v/vc) will be completely allergen-free.