What We Make

Rosette de Lyon, cervelle de canut, pickled shallots and chives on a classic butter baguette.

Duck confit, caramelised onions, cornichons, whole-grain mustard on toasted sourdough.

Free-range chicken, Comté cheese, truffle mayo, crisp lettuce on a brioche bun.

Roasted aubergine, sundried tomatoes, basil pesto and rocket on a multigrain baguette.

Today's special — ask at the counter. Changes daily with what the market brings.

Seasonal market greens, roasted vegetables, toasted seeds, lemon-herb vinaigrette.

Fresh soup made each morning. Ask about today's recipe.

House-made crisps, fried in sunflower oil, seasoned with fleur de sel.