with preserved lemon and aioli

with fennel, pangratatto and crème fraiche

with preserved lemon yoghurt

with baba ganoush

with vegan aioli

with garlic, chilli and almond

on sourdough with lemon and olive oil

with housemade labneh, zaatar and sourdough

with fior di latte, basil and aged balsamic

rosemary salt, tomato sauce

vegan aioli

with organic sourdough

Selection of local and imported cheeses with housemade condiments and lavosh Brewers board

Rodriguez cantimpalo, calabrese salami, bresaola, prosciutto di parma and a selection of local and imported cheeses, served withmarinated and pickled vegetables and sourdough.