MONTH

August / September

WHAT’S IN SEASON

Sweetcorn, aubergine, gooseberries

WE RECOMMEND

Our Cajun Corn Ribs + Blue cheese dip

HERITAGE GRAIN PIZZAS

Slow prove, made from our recipe blend of Gilchester’s Organic heritage grain and Wildfarmed flour.

Pear & Gooseberry - 16.5

Balsamic pears, Shropshire blue, 3 cheese grate, summer pickled gooseberries, toasted walnuts; white base

Aubergine & Plum - 17

Soy and ginger aubergines, plum drizzle, pickled ginger & spring onion, 3 cheese grate; red base

Red Peppers Romesco - (pb) - 17 (nuts)

Roasted peppers, Nocarella olives, sweet french onions, romesco drizzle, ‘I Am Nut Ok’ Stracciatella; red base

KFM - 17

Korean-inspired fried oyster mushrooms, gochujang, piquillo peppers, pickled spring onions, toasted sesame, 3 cheese grate; red base

KIMCHI FIORENTINA - 16.5 - voted Britain’s Best Pizza!

House-made kimchi, 3 cheese grate, Cacklebean egg, beetroot crumb; red base

Mar-Burrata - 17.5

Our classic Margherita topped with a whole burrata, chilli honey drizzle, basil; red base

Creamy Garlic Mushrooms - 16 - (contains nuts)

Mixed mushrooms, 3 cheese grate, toasted walnuts, salsa verde, garlic; white base

Marinara - (pb) - 12.5

Garlic, capers, chilli flakes, olives, salsa verde; red base

Hackney Hot - 15

Sweet pickled beetroot, 3 cheese grate, chills, hot salsa; red base

Brunch Pizza - 15.5

Cup & oyster mushrooms, Cacklebean Farm egg, cherry tomatoes 3 cheese grate, chives; white base

Margherita - 11.5

3 cheese grate, basil; red base
- add a Cacklebean egg + 2.5

A Bit About Our Cheese....

London’s La Latteria makes our classic and smoky scarmoza mozzarella, and burrata. Our 3 cheese grate combines Mozzarella, sweet and nutty Rutland Red, and a tangy coastal Cheddar from CheeseGeek.

We have both british dairy cheese and a plant-based mozzarella.

feel free to swap.

STARTERS & SHARERS

Nocellara Olives - (pb) - 4

Exceptional house olives

Homemade Wildfarmed Focaccia- (pb) - 4

Beetroot balsamic & lemon oil 

Burrata & Fig - 9

Creamy whole burrata, fresh fig, chilli honey, pangrattato crumb

Aubergine Parmigiana - 12

A classic to share. Cheesy, creamy oven-baked aubergines with basil and cashew crumb served with flat bread

Little Gem Caesar Salad - 8.5

Charred little gems, ranch, pangrattato crumb, parmesan shavings

Corn ribs - 8.5 (can be vegan - just ask)

The sweetest cajun-rubbed corn ribs, tangy blue cheese dip

Kimchi - (pb) - 7

House fermented cabbage, greens and spices

Hummus & Pickles - (pb) - 8

With house focaccia

Heritage Grain Garlic Bread - (pb) - 4

_ add dairy or plant-based cheese +2

ALL DAY BRUNCH

Homemade focaccia served with all skillets

Kimchi Shakshuka - 12.5

Flat Earth kimchi, two eggs, smoky tomato salsa, chickpeas, chives, pickled chillis

Green Eggs - 12.5

Hodmedod’s olive green lentils, two eggs, spinach, leek, chives, salsa verde

‘NdUJA Aubergine Bake - (pb) - 12

Baked aubergine, sundried tomato & tempeh ‘nduja, spiced chickpeas, coconut yogurt, pickled chillis

Brunch Bake - 12.5

Two eggs, organic baked beans, mushrooms, cherry tomatoes, tomato passata, chives

Sourdough toasties SERVED WITH A BBQ DIP

• Kimchi, mozzarella and cheddar - 9

• ‘Nduja, mozzarella and cheddar - 9

• Marmite, mozzarella and cheddar - 8