Brunch & Lunch

• Crushed avocado

  14

  served on seeded sourdough toast, St Ewe poached eggs & Sriracha hollandaise

  Add : Halloumi 4 / Nduja Sausage 4 / Smoked Salmon 6

• Miso corn fritters

  14

  smoked chilli jam, butter-fried duck egg, mint & harissa crème fraîche (MC)

  Add : Halloumi 4 / Nduja Sausage 4 / Smoked Salmon 6

• Severn & Wye smoked salmon

  19

  served on toasted crumpets, poached St Ewe eggs, soft cheese & dill pickled cucumber

  Add : Halloumi 4 / Nduja Sausage 4

• Heritage tomato shakshuka

  21

  baked St Ewe eggs, beef merguez sausage & garlic aioli. Served with focaccia (for two)

• Eggy bread

  13

  vanilla whipped Jersey cream & seasonal berries

• Hot honey toast

  14

  seasonal berries, banana, vanilla & coconut yogurt

• Overnight oats

  8

  seasonal berries

• Madagascar vanilla rice pudding

  10

  roasted winter berries & brown sugar

• Fried fish sandwich

  16

  Marrowfat peas & tartare sauce. Served with fries

• Grilled chicken club sandwich

  15

  St Ewe fried egg, cheddar cheese, crispy bacon, plum tomato, lettuce & grained mustard mayo. Served with fries

• Seasonal soup of the day

  8.5

  served with grilled focaccia

• Spring courgette, grilled artichoke & grain salad

  18

  crispy chickpeas, feta & tahini dressing (MC)

• Brown butter chicken schnitzel Holstein

  20

  romaine Caesar salad & soft boiled St Ewe eggs

• Hot honey Belgian waffle

  17

  fried chicken wings & sour pickles

• Aged Dexter cheeseburger

  23

  caramelised bacon, roasted tomato jam, gherkin mayonnaise. Served with fries

• Koffman fries

  6

• Tater Tots & aged Parmesan

  8.5

• Green beans & confit shallots

  6

• Wild rocket, Parmesan & aged balsamic salad

  7

Sunday Roast

• Crushed avocado

  14

  served on seeded sourdough toast, St Ewe poached eggs & Sriracha hollandaise

  Add : Halloumi 4 / Nduja Sausage 4 / Smoked Salmon 6

• Miso corn fritters

  14

  smoked chilli jam, butter-fried duck egg, mint & harissa crème fraîche (MC)

  Add : Halloumi 4 / Nduja Sausage 4 / Smoked Salmon 6

• Severn & Wye smoked salmon

  19

  served on toasted crumpets, poached St Ewe eggs, soft cheese & dill pickled cucumber

  Add : Halloumi 4 / Nduja Sausage 4

• Heritage tomato shakshuka

  21

  baked St Ewe eggs, beef merguez sausage & garlic aioli. Served with focaccia (for two)

  Add : Halloumi 4 / Nduja Sausage 4

• Eggy bread

  13

  vanilla whipped Jersey cream & seasonal berries

• Madagascar vanilla rice pudding

  10

  roasted winter berries & brown sugar

• Seasonal soup of the day

  8.5

  served with grilled focaccia

• Spring courgette, grilled artichoke & grain salad

  18

  crispy chickpeas, feta & tahini dressing (MC)

• Brown butter chicken schnitzel Holstein

  20

  romaine Caesar salad & soft boiled St Ewe eggs

• Hot honey Belgian waffle

  17

  fried chicken wings & sour pickles

• Aged Dexter cheeseburger

  23

  caramelised bacon, roasted tomato jam, gherkin mayonnaise. Served with fries

ROASTS

• All our roasts are served with roasted potatoes, grilled hispi cabbage, carrot & mustard puree, fresh horseradish crème fraiche, gravy & a Yorkshire pudding

• Dedham Vale Rump of Beef

  28

  served pink

• Normandie Cornfed Chicken roasted

  25

  with garlic oil and rosemary

• Slow Cooked Dingley Dell Pork Belly

  25

• Roast Butternut Squash

  19

  stuffed with sage and cranberry nut roast and kale

SIDES

• Cauliflower Cheese

  7

• Roasted potatoes

  6

• Koffman fries

  6

• Tater Tots & aged Parmesan

  8.5

• Green beans & confit shallots

  6

• Honey glazed carrot

  6

• Wild rocket, Parmesan & aged balsamic salad

  7

VESPER

• MADE TABLESIDE

• VESPER Martini

  15

• Dirty Martini

  15

• Seasonal Martini

  15

• Grilled Focaccia & Aioli

  5

  served pink

• Truffled Mixed Nuts

  6

  with garlic oil and rosemary

• Spicy Cashews

  6

• Kalamata Olives

  5

• Padron Peppers with Smoked Salt & Lemon

  7

• Barbecued XL Tiger Prawns, Parsley & Garlic Butter, Aioli

  6pp

• Tempura Squid, Aioli & Burnt Lemon

  19

  with garlic oil and rosemary

• Pan Con Tomate, Anchovy & Aioli

  10

• Corn-fed Chicken & Ham Hock Croquettes, Peppercorn Sauce

  19

• Puglian Burrata, Summer Tomatoes, Basil & Lemon Olive Oil

  15

• Burnt Leeks, Stracciatella, Hazelnut Vinaigrette & Sorrel

  14

• St Austell Bay Mussel Marinière

  17/24

• Spring Risotto, Wild Garlic, English Peas, Broad Beans & Lemon

  16

• Galician Beef Burger, Gouda Cheese, Lyonnaise Onions, Beef Fat Mayonnaise (MC)

  21

  served pink

• Barbecued Whole Cornish Seabass, XO Sauce, Burnt Lemon

  39

• Desi Style Lamb Chop, Coconut & Mint Salsa Verde, Crispy Onion Rings & Curry Leaf

  42

• Roasted Red Mullet, Mussels, Red Thai Curry, Charred Lime

  38

• Barbecued Corn-Fed Peri Peri Chicken, Guindillas & Burnt Lime

  29

• 500g Free-Range Pork Chop, Burnt Apple, Mustard & Green Pepper Sauce

  39

• 550g Galician Sirloin on the Bone & Roasted Beef Sauce

  85

  (Served Medium Rare)

• 800g Cote de Bouef & Roasted Beef Sauce

  120

  (Served Medium Rare)

• Patatas Bravas

  7

• Skinny Fries & Aged Parmesan

  6

• Barbecued Hispi Cabbage, Sambal Aioli

  7

• Summer English Radish Salad, Shallots & Lemon Vinaigrette

  7

• French Beans, Confit Shallot & Aged Parmesan

  6

• Caesar Salad, Castroncini Anchovies

  8

Desserts

• Vanilla Crème Brûlée

  10

• Braeburn Apple Crumble, Vanilla Ice Cream

  9

• Chef’s Cheese Selection

  15

After Dinner Cocktails

• Vanilla Crème Brûlée

  13

  (Sweet with Flavours of Caramel & Coffee) Licor 43, Shot of Espresso, Tonka Bean Syrup & Biscoff Crumb

• Boulevardier Spanish Style

  13.5

  (A Forgotten Classic - Both Sweet & Bitter with a Citrus Undertone) Bourbon, Campari, Sweet Vermouth & Citrus Peel

• Pear-fection

  13

  (Fragrant & Silky) Calvados, Cointreau, Poached Pear Syrup, Aquafaba & Citrus

Dessert Wines

• Kopke, Port Fine Ruby, Portugal

  6

  A deep ruby colour, with a garnet rim - A classic bouquet, on which the liveliness of young fruit produces a delicate balance

• Rubis, Chocolate Wine, Spain

  7

  Rubis is an indulgent blend of fortified Tempranillo & premium chocolate flavours. Perfect for the end of a meal

• Henry of Pelham, Vidal Ice Wine, Canada

  13

  Honeyed tropical fruits of pineapple & mango. This wine is rich and complex with a long finish. Grapes are harvested when frozen solid

• Akashi - Tai Ginjo, Yuzushu Sake, Japan

  12

  Supple and fruity - With refreshing aromas of grapefruit, this wine offers intense citrusy flavours and a sweetness that is perfectly balanced by the tanginess of the yuzu

BBQ

• Margarita

  14

• Spicy Margarita

  14

• Pomerita

  14
• Carafe for 36

• Truffled Mixed Nuts

  6

• Spicy Cashews

  6

• Kalamata OIives

  5

• Padron Peppers with Smoked Salt & Lemo

  7

• Grilled Focaccia & Aioli

  5

• Mezze Board served with Lamb Kofta Swekers, Ezme, Tzatziki, Houmous & Grilled Flatbread

  25

• Pan con Tomate, Stracciatella & Cantabrian Anchovy

  12

• Puglian Burrata, Marinated San Marzano Tomatoes, Herbs & Grilled Focaccia

  14

• Barbecued Atlantic Prawns, Hot Garlic Butter & Lemon

  18

• Grilled Dayboat Fish of the Day (ask your server)

• Chargrilled Jerk Chicken Leg, Jerk Sauce & Lime

  14

• Lamb Kofta, Tzatziki, Pickled Red Onion, Soft Herbs & Grilled Flatbread

  16

• Chilli Glazed Pork Short Ribs & Oi Muchim

  12

• Village Greek Salad

  10

• Skinny Fries & Aged Parmesan

  6

• Chilli Fennel Slaw

  6

• Summer Leaf Salad & French Dressing

  6

• Smashed Cucumber Salad & Sesame Seed

  6

• Tator Tots & Aged Parmesan

  8.5

Desserts

• VESPER Soft Serve

  8 / 12 (To share)

  Paired with an assortment of seasonal sauces and delicate toppings (V)

• Apple Crumble

  9

  Served with clotted cream (V)

• Banana Sticky Toffee Pudding

  9

  Served with Sticky Toffee Sauce & Clotted Cream (V)

• Selection of Cheese

  15

  Served with mixed grapes, chutney & oat crackers (V)

• Selection of Ice Cream / Sorbet

  2.5

  (Please ask a member of our staff)

• Cake of The Day

  4.1

  (Your server will be pleased to share today's selection with you)

Hot Drinks

• English Breakfast / Decaf

  3.9

• Peppermint

  3.9

• Green & Peaches

  3.9

• Earl Grey

  3.9

• Fresh Mint Tea

  3.9

• Lemongrass & Ginger

  3.9

• Cappuccino

  4.5

• Latte

  4.5

• Flat White

  4.5

• Espresso

  2.9

• Americano

  3.9

• Hot Chocolate

  3.9

*Alternative milk +0.50

Breakfast

• Breakfast Martini

  12

  Gin, Triple sec, Marmalade, Lemon Juice

• Fresh Orange Juice

  4.7

• Pain au Chocolate

  3.9

• House Granola

  7

  Greek yogurt & seasonal berry compote (GF)

• Breakfast Brioche

  10

  Served with sausage, bacon & fried egg

• The Fry

  16

  Streaky bacon, Cumberland sausage, baked beans, hash browns, grilled Portobello mushrooms, grilled plum tomatoes, sourdough toast & eggs your way

• The Veggie Fry

  16

  Plant-based sausage, baked beans, hash browns, grilled portobello mushrooms, grilled plum tomatoes, sourdough toast, eggs your way

• Add-ons

• Bacon, Halloumi, Nduja sausage

  4

• Smoked Salmon

  6

• Avocado, Mushroom, Eggs, Sourdough

  3

Baby & Children's Menu

In partnership with Lune & Wild, our kids menu offers organic, paediatrician approved baby & children's dishes, focused on taste & nutrition.

BABY PURÉES (UNDER 1) by Lune & Wild

• Sweet Potato Tagine

  4

• Fish Pie

  4

SNACKS by Lune & Wild

• Mini Muffins

  2

  Sweet Potato & Carrot / Banana & Blueberry

TODDLER POTS (AGE 1-3) by Lune & Wild

• Squash Mac n Cheese

  6

• Veggie Curry & Rice

  6

• Shepherd's Pie

  6

KIDS PLATES

• Hidden Veggie Pasta

  8

  in a creamy tomato sauce

• Fish Goujons, Chips, Peas

  9

• Chicken Goujons, Chips, Peas

  9

PUDS

• Sorbet or Ice Cream

  2.5 p/scoop

  vanilla, salted caramel, blood orange, lemon

• Chocolate Brownie

  6

• Fruit & Berries

  4

Nibbles

3 for £16

• Nocellara Olives

  6

• Grilled Focaccia & Aioli

  5

• Truffle Mixed Nuts / Spicy Cashew

  6

• Padron Peppers

  7

• Halloumi Fries

  8

  Sweet chilli dip

• Tater Tots

  7

  Aged Parmesan

• Koffman Fries

  6

3 for £26

• Houmous & Flatbread

  8

  Olive Oil & Sumak

• Skewer of the Week

  10

  Please ask your server

• BBQ Pork Belly Skewers (MC)

  12

  Coca-Cola glaze, yuzu mayonaise & sesame seeds

• Filo Wrapped King Prawns

  10

  Sweet chilli sauce

• Crown Prince Pumpkin Arancini

  9

  Aged parmesan & Arrabiata Sauce

• Hot Honey Chicken Wings

  10

  Garlic mayonaise

BAR SNACKS - All 4.5

• Tyrrell’s Crisps

  Lightly Salted / Cheddar & Chive / Sweet Chilli & Red Pepper

• Mr Filbert’s Nuts

  Chilli & Lime Peanuts / Rosemary Almonds / Salt & Pepper Cashews

Cocktails

ALCOHOL FREE COCKTAILS

• Strawberry Basil Smash

• Paloma

• Blood Orange Margarita

• Aperol Spritz

• Hugo Spritz

• Amaretto Sour

• Peach Bellini

COCKTAIL MENU

• THE TIMELESS COLLECTION

• A Century of Spirits at The Hub on Verulam

• Welcome to a liquid timeline. From the velvet-curtained speakeasies of the 1920s to the neon-soaked energy of the 80s and the bold, botanical craft of today. our menu is a curated journey through the decades.

• We’ve taken the twelve most iconic cocktails of the last century and reimagined them for modern, palate—infusing, house-made florals, savory heat, and silk-smooth textures. Effortelessy hand-crafted artistry, every glass is a tribute to an era

• Find your decade. Choose your spirit. Make history.

1920

THE JAZZ AGE

• The Underground Rebellion. Sharp, citrusy, and elegant drinks born in the glamour of the speakeasy. In the late 19th and early 20th century, it was very common for perfumes, bitters and early cocktails to be given numbered names like No.9, No. 3 to suggest secrecy (“lab formula” vibe)

• Pearl No. 9

  14.5

  Pear Vodka, Lychee Liqueur & Grapefruit Juice

• Glasshouse

  14

  Blue Pea Flower Gin, Elderflower Cordial, Bergamot Liqueur & Topped with Tonic

1940

TROPICAL ESCAPE

• The Rum Revolution. A decade of exotic island flavors and the birth of 'Tiki' escapism.

• Welcome Back

  15

  Koko Kanu, Appletons Estate, Discarded Banana Rum, Pineapple & Demerara Syrup

• Golden Isle

  14.5

  El Dorado, Mango Puree, Coconut Cream & Water, Citrus & Agave Syrup

1960

MID-CENTURY SOCIAL

• The Modern Classic. Effortlessly cool, dependable sours made for the 'Mad Men' cocktail hour.

• Pink 75

  15

  Rhubarb & Raspberry Gin, Creme de Mure, Agave & Citrus, Topped with Prosecco Rose

• Shady Lady

  14

  Tequila, Melonade, Grapefruit Juice, topped with Grapefruit & Rosemary Tonic

1980

THE DECADE OF FUN

• Neon lights, high-energy pop, and the birth of the 'vacation in a glass.' The 80s threw away the rules, embracing bright colors, blenders, and sweet, tropical indulgences that prioritised one thing: having a good time.

• Peaches & Cream

  15

  Overproof Gin, Peach Liqueur, Earl Grey Tea, Peach Puree, Peach Foam, Agave & Citrus

• Sweeter Escape

  14

  Liqueur 43, Passion Fruit Puree, Passoa, Apricot Liqueur, Citrus & Vanilla Syrup

2000

THE MODERN GLAMOUR

• The revival of the 'Modern Girl’s' night out. Heavily influenced by pop culture and the city skyline, the 2000s made the V-shaped glass a global icon. It was a decade of sharp, fruit-forward flavors and undeniable cosmopolitan energy.

• Cosmo Spritz

  14

  Citron Vodka, Cointreau, Chambord, Citrus, Cranberry Juice, topped with Prosecco

PRESENT

THE CRAFT RENAISSANCE

• The Conscious Drinker. Sophisticated infusions, savory heat, and high-energy espresso perfection

• One Way Ticket

  14

  Midori, Apricot Liqueur , Apple Ciroc, St Germain, Kiwi Puree & Citrus