Eat, drink and relax

Full English

1 x Sausage,2 x Rasher of back bacon, eggs of your choice, hash brown, black pudding, portobello mushroom,whole roasted plum tomato and beans

Vegetarian / Vegan Full English

Vegan sausage with roasted portobello mushrooms, garlic roasted whole plum tomato, wilted spinach, chopped avocado and butterbeans in tomato ragu

Eggs

Poached eggs on an English muffin:

Benedict – Sliced cured ham and hollandaise

Royale – Smoked salmon and hollandaise

Florentine – Wilted spinach and hollandaise

On Toast:

Scrambled | Poached | Fried

French Toast

Toasted brioche with two slices of bacon, mixed berry compote and honey

Salmon Bagel

Smoked salmon with dill cream cheese, walnuts and scrambled eggs on a toasted sesame bagel

Overnight Oats

Oats soaked overnight with your choice of topping;

-Banana and honey

-Mixed Berry Compote

-Apple and Cinammon

Crushed Avocado

Crushed Avocado on sourdough toast with roasted vine cherry tomatoes and a poached egg.

 

Cappucino (£3.50 ), Latte (£3.50 ), Espresso (£3.00

 

All produce is purchased daily and menu items may vary according to availability on the day.

If you are vegan or have any special dietary requirements, please speak with a member of staff as we will do our best to cater for your diet.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Whether it’s a side dish for your meal or you want to graze over a few drinks at the bar…

Bread board with olive & rosemary focaccia and brown multiseed loaf, served with spiced salt and butter | 7 *VE

Soup of the day and a selection of bread | 8.5 VE

Sauteed chicken supreme, dauphinois potatoes, buttered kale, creamed field mushrooms and a red wine mushroom sauce I 24 GF

Beer-battered haddock, hand-cut chips, homemade tartare sauce, and minted peas | 19.5

Whole catch of the day with oven baked new potatoes, tender stem broccoli and caper beurre noisette | 23.5 *GF

Honey and mustard glazed gammon steak, hand cut chips, poached egg, pineapple salsa and dressed house salad | 21 *GF

Homemade beef burger in a brioche bun, tomato relish, gherkins, slaw, and thin cut fries| 18.5

Add-ons: Bacon | 2.5 Camembert | 2.5

Peppered 8oz sirloin steak with roasted plum tomatoes, hand-cut chips, and dressed side salad | 33

Add-ons: Garlic butter | 2.5, Blue cheese | 2.5, Peppercorn sauce | 2.5

Chicken goujons and chips | 17

Chicken red lentil curry with corriander rice and mint yoghurt | 21 VE*, G

 

VE – Vegan

V – Vegetarian

GF – Gluten Free

* – Available with changes

 

All produce is purchased daily and menu items may vary according to availability on the day. If you have any specific allergies, please speak with a member of staff. Please note we do apply a discretionary 10% gratuity fee to all tables, this goes to the team looking after you.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

 

Bread board served with spiced salt and butter | 7.5

Small

Chilled tomato gazpacho served with pickled cucumber and a watercress and radish salad | 8

Chicken or fish goujons | 8

Cod cheek scampi with tartare sauce | 9

 

Sandwiches

Served on granary or white bread:

Slow braised beef and horseradish mayo and caramelised onions | 12 GF*

Club sandwich: Triple layered on toasted white bread with chicken, bacon, lettuce, tomato & mayonnaise | 13.5 GF*

Fish goujons, baby gem lettuce & tartare sauce | 10 GF*

Halloumi, hummus and red pepper | 10 GF* DF*

 

Salads

Crouchers ploughmans: Homemade breads, a selection of artisan cheeses, cured meats, homemade chutneys & pickle | 16 GF* 

Pear & apple Waldorf | 16

Nicoise | 16

Chicken Caesar | 16

 

Large

Crouchers burger with gherkins, pickled red cabbage and a hot honey dressing, served with fries

• Beef | 20.5 add Bacon | 1.5 Cheese | 1

• Buttermilk fried Chicken with a hot honey dressing | 18.5

Beer-battered haddock, hand-cut chips, homemade tartare sauce and minted peas | 19.5 DF

Slow cooked ragu with pappardelle | 22

Beef | Vegetarian

Roasted cauliflower steak with romesco sauce, crispy kale and butterbeans in a tomato confit | 18 VE

 

Sides

Parmesan & truffle fries | 6.5

Chunky chips | 5.5

Thin-cut fries | 5.5

Loaded potato skins with bacon & cheese | 6

Marinated mixed olives | 5.5

 

All produce is purchased daily and menu items may vary according to availability on the day. If you have any specific allergies, please speak with a member of staff. Please note we do apply a discretionary 10% gratuity fee to all tables, this goes to the team looking after you.

 

VE – Vegan

V – Vegetarian

GF – Gluten Free

* – available with changes

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Served Monday – Saturday between 6:30pm – 9pm | excludes December

Fresh bread made in the Potager kitchen, served with spiced salt and butter | 7.5

To Start

Heritage tomato and burrata tian with basil oil and balsamic reduction | 8 V, VE*

Cod cheek scampi with curried mayonaisse and charred lemon | 9

Crisp pork belly with a burnt onion puree, apple gel and cider sauce | 9.5 GF

Butterflied sardines escabeche with capers, focaccia and herb oil | 8.5

Whipped goats cheese mousse with beetroot wedges, candied hazelnuts and a honey dressing | 8 V,GF

 

Mains

Potager catch of the day with spring onion mash, samphire and a lemon and butter sauce | 24.5

Lime and chilli baked salmon with coconut rice and a mango and avocado salsa | 23.5 GF

Slow cooked Beef Ragu with pappardelle and roasted cherry vine tomatos | 22 V*

Pork cheek bourguinon with fondant potato, bacon and mushrooms | 21

Seasonal Crouchers puff pastry pie with mashed potato and greens | 24 

Fillet of Lamb with minted pea puree, asparagus and a rosemary jus| 26 GF

Roasted cauliflower with romesco sauce, crispy kale and butterbeans in tomato confit | 21 VE*, GF

8oz Steak served with truffle fries, a grilled portobello mushroom, side salad and au poivre sauce | 32 GF

 

Sides

New potatoes | 4 GF

Mash potato | 5 GF

Thin cut fries | 5.5 GF 

Chunky chips | 5.5 GF

Potager vegatables | 6 GF

Corn on the cob | 5 GF

 

Sweet

Crouchers caramelised apple tart tatin with a blue cheese crumb and creme fraiche | 8.5

Dark chocolate mousse with olive, sea salt and crushed hazelnuts | 7 VE

Vanilla pannacotta with poached rhubarb and shortbread crumbs | 7 

Crouchers mess – Compressed strawberries with rosewater meringue & chantilly cream | 7.5

A selection of English and French artisan cheeses with biscuits, celery and chutney | V

3 cheeses | 11 5 cheeses | 14

 

All produce is purchased daily and menu items may vary according to availability on the day. If you have any specific allergies, please speak with a member of staff. Please note we do apply a discretionary 10% gratuity fee to all tables, this goes to the team looking after you.

 

VE – Vegan

V – Vegetarian

GF – Gluten Free

* – Available with changes

Every Thursday evening!

Please note that this is a sample menu and the menu will vary each week.

Mains

Lamb Cooked Two Ways
Noisette potatoes, truffle carrot puree, black kale and rosemary jus

Pan Fried Fillet of Sea Bass
Crushed new potatoes, wilted spinach and caper sauce

Seared Pave of Courgette
Roasted vine tomatoes, kale, beetroot puree and shallot petals

Desserts

Strawberry Creme Brulee
Homemade shortbread

Vanilla Panna Cotta
Meringue shards and kirsch cherries

Affogato
A shot of espresso poured over ice cream

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Please note that all menus shown are sample menus and may not be an exact representation of the dishes available.

Digestifs

Old Fashioned | 13.5

Bulleit Bourbon, brown sugar and Angostura bitters stirred over ice and served in a chilled rocks glass.

(Upgrade to Woodford reserve for 4.5)

Espresso Martini | 13

Ketel one vodka, Tia Maria and a fresh shot of espresso hard shaken and served in a chilled coupe (upgrade to Grey Goose for 1.5)

Negroni | 13

Classic refreshingly bitter gin with Campari and sweet vermouth.

 

Sweet

Caramelised Apple Tart Tatin with a blue cheese and pecan crumb and creme fraiche | 11 V

Banana Sticky Toffee Pudding with toffee sauce and chocolate ice cream | 9.5 V

Coconut and chocolate cheesecake served with a lime and mango compote | 9 V

Vanilla pannacotta with poached rhubarb and a shortbread crumb | 9 GF*

Crouchers Mess – compressed strawberries with rosewater meringue & chantilly cream | 9 GF

A selection of ice creams and sorbets are available, ask staff for the flavours this week | 6.5 GF

A selection of 3 or 5 cheeses served with crackers, grapes, chutney and celery sticks | 12 or 15 GF*

 

Sweet & Fortified

Sauternes | 9

Chateau Doisy Vedrines,

Bordeaux, France

Good balance between sweetness and acidity with aromas of pineapple and mango.

NV Muscat | 10.7

Pfeiffer Rutherglen, Australia

A rich style with floral and raisin fruits, good acidity and sweetness, vegan

 

All produce is purchased daily and menu items may vary according to availability on the day. If you have any specific allergies, please speak with a member of staff. Please note we do apply a discretionary 10% gratuity fee to all tables, this goes to the team looking after you.

 

VE – Vegan

V – Vegetarian

GF – Gluten Free

* – available with changes

Served from 12 – 3pm on Sundays
Please note that this is a sample menu and the menu will vary each week.

2 courses | 32.50
3 courses | 37.50

Starters

Potager soup of the season

Chicken ballotine
with beetroot puree, prosciutto crisps, and a lemon and mint broad bean salad

Tuna carpaccio
fresh fennel salad, pickled cucumber, and rocket oil

Braised lamb breast
with saffron yogurt, Romanesco broccoli and watercress

Mushroom tortellini
with fresh blueberries, dill mayonnaise and a lemon butter sauce

Mains

Roast beef & Yorkshire pudding
served with roast potatoes and seasonal vegetables

Roast chicken and stuffing
served with roast potatoes and seasonal vegetables

Honey and five spiced pork cutlet
with parsley mash, apple and rosemary cannelloni beans and red wine jus

Fresh catch of the day
with sautéed new potatoes, smoked tomato chili salsa, samphire, and dill sauce

Deep filled fish pie and tarragon mash
with curly kale, Romanesco broccoli and pine nuts

Wild mushroom and cauliflower risotto
with a watercress and radish salad

Optional sides

Grain mustard mash potato

Seasonal Potager Vegetables

Buttered Spinach

Skinny Fries

Chunky Chips

Desserts

Triple chocolate brownie
with poached rhubarb, rhubarb gel and pistachio ice cream

Key lime pie
with Italian meringue, candid lemon, and lemon sorbet

Peach posset
with a milk lavender foam, granola, filo, and chocolate shards

Classic Affogato
Vanilla ice cream, espresso, and homemade shortbread

A selection of artisan cheeses
with biscuits, celery, and homemade chutney

All produce is purchased daily and menu items may vary according to availability on the day.
If you have any special dietary requirements, please speak with a member of staff.

Cocktails

Cosmopolitan | 14

Ketel one vodka, Cointreau, lime and cranberry juice hard shaken and served in a chilled coupe.

Old Fashioned | 14

Bulleit Bourbon, sugar syrup and Angostura bitters stirred over ice and served in a chilled rocks glass.

(Upgrade to Woodford reserve for £4.50).

French Martini | 14

Chambord raspberry liquor, Ketel one vodka and pineapple juice hard shaken and served in a chilled coupe.

Espresso Martini | 14

Ketel one vodka, Tia Maria and a fresh shot of espresso hard shaken and served in a chilled coupe (upgrade to Grey Goose for £1.5)

Dark and Stormy | 13

Kraken spiced rum, lime juice, syrup and angostura bitters topped with ginger beer served in a highball glass.

Crouchers Collins | 14

Limoncello, Tanqueray, sugar and elderflower tonic served with a slice of lemon and sherbert rimmed glass.

Negroni Blanco| 14

Tanqueray gin, Cinzano, Martini Dry and sugar syrup with fresh grapefruit garnish.

Pink Lady | 13

Tanqueray gin, Calvados, lemon juice & grenadine with a maraschino cherry served in a coupe glass.

Margarita | 14

Olmeca tequila, Cointreau and lime juice hard shaken and served in a chilled rocks glass with a salt rim.

Negroni | 14

Classic refreshingly bitter gin with Campari and sweet vermouth.

Paloma | 13

Olmeca tequila with pink grapefruit soda.

 

Mocktails

Shirley Temple| 6

A vintage mocktail made with ginger ale, fresh lime juice, cherry syrup and grenadine with a classic cherry garnish.

Rose Spritz 0%| 7

Seedlip, fresh lime juice and elderflower syrup topped with rose lemonade.

CosNOpolitan| 6.5

Seedlip, cranberry juice, lime juice and sugar syrup shaken and served in a chilled martini glass with an orange peel garnish.

 

Spritz Menu

Hugo spritz | 14

Elderflower liqour, prosecco topped of with soda fresh mint and lime.

Aperol spritz | 12.50

Aperol, prosecco with soda finishes with a slice of orange in a large wine glass.

Lemon spritz | 12.50

Limoncello, prosecco topped of with soda fresh mint and lime.

Peach spritz | 12.50

Peach liquer, creme de Peche, prosecco topped of with soda.

Orchard spritz | 12.50

Spiced rum, amaretto, lime juice, apple juice topped with soda water.

Rose Spritz| 14

Pink gin, fresh lime juice and elderflower syrup topped with rose lemonade and prosecco.

Please note that this is a sample menu and the exact menu may vary in price and availability.

Wines by the Glass and Carafe

WHITE

175ml glass | 250ml

CHENIN BLANC   7.20| 9.80
Wide River, Robertson Valley, South Africa

PINOT GRIGIO  7.50| 10.15
Amori, delle Venezie IGT, Italy

VIOGNIER  7.80 | 10.80
Los Coches Valle Central, Chile

CHARDONNAY  8.30 | 11.10
Beaubigney, France

SOAV CLASSICO DOC  9.50 | 13
Zen, Italy

SAUVIGNON BLANC  10.50 | 15
Pask, Gimblett Gravels, New Zealand

RED

175ml glass | 250ml

MERLOT  7.20 | 10
Pato Torrente, Central Valley, Chile

CABERNET SAUVIGNON  7.80 | 10.80
Beaubigney, Languedoc, France

SHIRAZ  9| 12.50
Three Vineyards, Australia

MALBEC  9.20 | 12.80
Gouguenheim, Mendoza, Argentina

PINOT NOIR  9.50 | 12.90
Guillaume Aurele, France

 

ROSE

175ml glass | 250ml

CHATEAU DE BERNE  9.20 | 13.15
Provence, France

ULTIMATE PROVENCE  13 | 15
Provence, France

 

SPARKLING

125ml glass

NV PROSECCO SPUMANTE  7.50
DOC, Amori, Trento, Italy

NV JOSEPH PERRIER BRUT  12.50

 

HALF BOTTLES

325ml

CHABLIS DOMAINE DES MANTAS   28.50
White, Jean Marc Brocard, France, Vegan

CHATEAUNEUF-DU-PAPE  37
Red, Les Galets de la Berthaude, France

 

WHITE WINE BY THE BOTTLE

CHENIN BLANC | 26.5

Wide River, Robertson Valley, South Africa

Beautifully finished Chenin with lovely ripe attractive fruit and fresh floral nose.

PINOT GRIGIO | 27

Amori, delle Venezie IGT, Italy

Elegant and fresh with a bouquet of tropical citrus fruit, vegan.

VIOGNIER | 28

Los Coches Valle Central, Chile

An intensely floral nose with hints of ripe peach. Full and rounded on the palate ending with a honey like finish.

CHARDONNAY | 30

Beaubigney, France

Intense pineapple and pear aromas combined to fresh almond hints best describe this savoury and flavoured white.

GRILLO | 32.5

Rupe Secca DOC, Sicily, Italy

Dry with citrus & tropical flavours and refreshing acidity, vegan.

SOAVE CLASSICO DOC  | 37

A straw yellow with a greenish tinge. The nose is intense, delicate, with hints of elder and vine flower. The palate is elegant, lingering, with a slightly bitter finish.

ICARE CHARDONNAY  | 40

Cotes du Thonge, France

Rich and intense style of Chardonnay. Lots of ripe fruit perfectly balanced by creamy oak, vegan.

PASK SAUVIGNON BLANC | 40

Gimblett Gravels, Hawke’s Bay, New Zealand

An outgoing, aromatic and refreshing wine, packed with gooseberry fruit.

ALBARINO | 42

Aquitania, Spain

Light-bodied and loved for its high acidity, refreshing citrus flavours, dry taste, and subtle saltiness, vegan.

RUSTENBURG SAUVIGNON BLANC  | 42

Stellenbosch, South Africa Intrinsic characteristics of tropical fruits, melon and gooseberry, with underlying tones of pineapple and passion fruit.

GAVI DI GAVI | 46

DOCG, Italy

A crisp, zesty wine with plenty of peachy fruit flavours, a very appealing and elegant balance and good acidity

MACON- VILLAGES | 44

Château du Charnay AOP, Burgundy, France

Bouquet of citrus, exotic fruit and white flowers, demonstrating the potential of Chardonnay for finesse. Vegan

SANCERRE | 53

Domaine Daulny, Loire Valley, France

The classic sauvignon blanc with grassy and tropical fruit notes, crisp and fresh finish with good minerality, vegan.

RUSTENBERG CHARDONNAY | 48

South Africa

Apricot, coconut and orange peel aromas followed by flavours of marzipan, sponge cake.

CHABLIS DOMAINE DES MANATIS | 57

Jean Marc Brocard, France 

Crisp, firm Chablis with good fruit and plenty of minerality, juicy and elegant, vegan.

COFFELE SOAVE | 51

Classico, Ca’Visco, DOC, Italy

The wine opens up with a rich array of aromas – apple, pear, passion fruit, pink grapefruit, chamomile and mint.

RIOJA BLANCO | 56.5

Tobelos barrel fermented, Spain

It has a yellow, green colour with an intense nose of clean ripe citrus fruit and toasty oak and smoked notes, vegetarian.

POUILLY FUME | 70

Chateau de Tracy, Loire, France

Classic Burgundy style. Great depth and minerality with balanced long finish with a buttery mouthful, vegetarian.

CHASSAGNE MONTRACHET | 95

“Morgeot” Domaine Bachey-Legros, Burgundy

A supple, rich mid palate with freshness and mineral saltiness. The finish is balanced with lemon zest over tones, vegan.

MERSAULT | 135

Les Grands Charrons, Domaine Bachey- Legros, Burgundy This wine is golden yellow in colour with green tints. The nose shows fresh apple and pear with nutty aromas, vegetarian.

 

RED WINE BY THE BOTTLE

MERLOT | 26.5

Pato Torrente, Central Valley, Chile

Medium bodied with cherry, ripe red berries and pepper, vegan.

CABERNET SAUVIGNON | 29

Beaubigney, Languedoc, France 

A fruity & peppery Cinsaut with blackberry & raspberry notes from the Cabernet Sauvignon, vegan.

SHIRAZ| 33

Three Vineyards, Australia

A fusion of aromas with mulberry, lifted pepper spice and raspberry. Delicious ripe blackberries, plums and a hint of spice.

PINOT NOIR | 35.5

Guillaume Aurele

Deep morello cherry aromas with hints of violet. A rounded mouthfeel with lots of fruit flavours on the palate. Balanced tannins with a good finish, vegan.

MALBEC | 35

Gouguenheim, Mendoza, Argentina

Blackberries & plums with a light spice, gentle tannins and a deep purple colour, vegetarian.

BEAUJOLAIS FLEURIE | 36

Cave de Fleurie, France

The wine is supple and well-balanced on entry to the palate, with smooth, melted tannins for an attractive character.

COTES DU RHONE VILLAGES | 42

Plan de Dieu, Frederick Reverdy, France

A medium bodied expression with a nose reminiscent of the surrounding garrigue, with scents of thyme and bay laurel.

SAINT EMILION | 42

Chateau Robin AOC Lussac, France

Rich and elegant, revealing moderate tannins imparting length, balance and a delicious return of fruit on the finish.

CABERNET SAUVIGNON RESERVE |45

Gouguenheim, Mendoza, Argentina

A soft tannin and long-lasting black cherries, dried figs and anise flavours with spiced notes, vegetarian.

VALPOLICELLA RIPASSO CLASSICO | 50

Superiore, DOC Giuseppe Lonardi, Veneto, Italy

Dry velvety full-bodied red wine with hints of cherries and red fruits on the nose and palate, vegetarian.

RUSTENBURG JOHN X MERRIMAN | 46

Simonsberg, Stellenbosch, South Africa

A classic blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Plum, dark berry and cigar box flavours.

RIOJA RESERVA  | 49

Bagordi, Rioja, Spain

Bold, full bodied Rioja with a nose of punchy red fruit, vanilla, and spice, and a long, complex finish. Organic, Vegan

DOMAINE LABRY | 65

Bourgogne Hautes Cotes de Beaune Burgundy, France

This wine’s hue is characterised by an medium intensity. The bouquet is replete with aromas so unmistakably Pinot noir.

CHATEAUNEUF-DU-PAPE | 74

Les Galets de la Berthaude, Rhone, France

A classic Châteauneuf with ripe fruit and nice spicy, brambly notes.

LA RESERVE D’ANGUDET MARGAUX | 76

Bordeaux, France

The second wine of Château Angludet has good weight with plummy red fruit character and some structure.

LONARDI AMARONE DELLA VALPOLICELLA | 98

Classico DOC, Italy

Deep concentrated aromas of dark chocolate and spice. Full and well balanced with a rich, warm, silky texture.

CHATEAU L’ENCLOS POMEROL | 125

Bordeaux, France

On the palate it is sweet and fresh with elegant plum and liquorice flavours. It has a silky mid-palate with creamy tannins and a pleasant fresh end note.

 

ROSE BY THE BOTTLE

CHATEU DE BERNE | 38

Provence, France

Pale coral in colour, this dry rose has strong raspberry and strawberry flavours with hints of floral notes.

ULTIMATE PROVENCE | 45

Provence, France

Salmon pink in colour dry rose, with wonderful strawberry and gooseberry notes with a long and delicate finish.

 

CHAMPAGNE

NV BARON DE BEAUPREL | 75

Notes of fresh brioche and aromas of pear, greengages and citrus fruit. Spicy and persistent finish.

NV POMMERY BRUT | 85

Vivacious and cheerful with citrus aromas and floral with berry notes and a fine bubble.

 

DESSERT WINE

100 ml | Bottle

SAUTERNES 9 | 35

Chateau Doisy Vedrines, Bordeaux, France

Good balance between sweetness and acidity with aromas of pineapple and mango.

NV MUSCAT  10.70 | 55

Pfeiffer Rutherglen, Australia 

A rich style with floral and raisin fruits, good acidity and sweetness, vegan.

 

SPARKLING WINE

PROSECCO SPUMANTE | 38

Amori, Trento, Italy

Crisp, dry and elegant with apple and pear notes, vegan.

ITA PROSECCO ROSE | 35

Vento, Italy

A gently strawberry scented rose with bags of fruit flavours and aromas, soft and easy drinking with good balance on the finish.

ROEBUCK CLASSIC CUVEE ENGLISH SPARKLING WINE | 65

West Sussex, England

Notes of baked apples and ripe citrus, layered with biscuity richness and a delicious hint of sweet spice.