The foundation of our food is taste; the destination of a dish is satisfaction, most of our dishes are unique to our style and created out of the inspiration and ideas gathered from just about every avenue leading to food, produce or present day food heroes.

In the past we have been prolific culinary globetrotters with magpie gathering tendencies, armed with enthusiasm and a modicum of talent, bringing back ideas to hatch at Terre à Terre, the ideal recipe roost. It is all about creation sound cooking techniques and undoubtedly quality and integrity of ingredients.

Our challenge is to create dishes that appeal to the senses and offer a combination of textures and tastes that look tantalising. There is a sense of playfulness throughout our menu, starting with the names. We like to name dishes uniquely referring to the original inspiration and ingredients involved, it’s all part of a very fun creative process aimed to give you a memorable experience from the moment you decide to come to dine with us. All our wonderful team in the kitchen are involved in the ideas and development of a dish, sourcing of produce and delivery of the final product.

We are proud that a high percentage or our customers are non-vegetarians who return time and again having discovered that dining without meat or fish can still be truly 'gourmet' experience!

All our ingredients and products are vegetarian and some vegan. Others are organic and some are local. We only use vegetarian cheese in our dishes or on our cheese board. We use a selection of Vegetarian Hard Cheese, sometimes an English cheese and other times Grana Padano Tipo - an Italian Vegetarian parmesan style cheese in some of our dishes which uses a microbial rennet and is completely suitable for Vegetarians.  

Keys:

V - vegan

VC - vegan choice

NG - no ingredients containing gluten used (Note:Gluten products are prepared in the kitchen therefore the environment may contain traces of Gluten) 

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.

We can cater for sugar free, macrobiotic and raw diets with advance notice and a commitment to a minimum of three courses. 

FOOD ALLERGY ALERT Management advises that food prepared here and drinks may contain some of these ingredients: Wheat and Gluten, Nuts, Peanuts, Mustard, Soya, Sesame, Lupin, Celery, Garlic, Onion, Eggs, Milk, Alcohol, Sulphites, Sulphur Dioxide.