Download our menus below
BREAKFAST AT THE THATCH |
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|---|---|
| SERVED DAILY 9.30AM - 11.30AM | |
| Full English Breakfast – Eggs, Bacon, Sausage, Tomato, Mushroom, Black Pudding, Beans & Toast | 11.50 |
| Eggs Benedict – Muffin, Honey-roasted Ham, Poached Eggs & Hollandaise | 9.50 |
| Eggs Florentine – Muffin, Spinach, Poached Eggs & Hollandaise (V) | 8.75 |
| Eggs Royale – Muffin, Smoked Salmon, Poached Eggs & Hollandaise | 9.50 |
| Smashed Avocado, Poached Eggs, Thyme Roasted Tomatoes, Sourdough Bread (V) | 8.50 |
| Bacon Sandwich, White or Granary Bread | 6.00 |
| Sausage Sandwich, White or Granary Bread | 6.00 |
JUICES & WATER |
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| Fresh Orange Juice | 2.70 |
| Cracker Apple or Cranberry Juice | 2.60 |
| Cawston Press - Sparkling drinks made with fresh juice – Cloudy Apple or Rhubarb | 3.20 |
HOT DRINKS |
|
| Single Origin Rwandan Filter Coffee | 2.40 |
| Double Espresso, Macchiato | 2.45 |
| Americano | 2.85 |
| Cappuccino, Flat White, Latte | 2.85 |
| Hot Chocolate | 2.50 |
| Luxury Hot Chocolate | 3.00 |
| A Pot of Proper Yorkshire Tea | 2.40 |
| A Pot of Twinings Tea | 2.50 |
| (Earl Grey, Green Tea, Peppermint, Lemon & Ginger, Camomile & Honey, Spicy Chai) | |
| Fresh Mint Tea | 2.50 |
| (VE) Vegan Dishes |
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| (V) Vegetarian Dishes |
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OCTOBER AT THE THATCH |
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|---|---|
APERITIFS |
|
| Champagne Piper-Heidsieck Cuvée Brut NV, France | 9.00 |
| Kir Royale | 9.50 |
| Aperol Spritz | 8.00 |
| Grand Pink Gin & Tonic | 8.50 |
SMALL PLATES |
|
| Artisan Bread & Butter (V) | 4.75 |
| Butternut Houmous, Flat Bread (VE) | 4.50 |
| Nocellara, Gaeta & Cerignola Olives (VE) | 3.75 |
| Hoi Sin Duck Spring Rolls | 6.00 |
| Beetroot Falafel, Shawarma Spiced Coconut Yoghurt (V) | 5.50 |
| Smoked Haddock Rarebit | 5.75 |
STARTERS |
|
| Celeriac & Bramley Apple Soup, Toasted Walnuts, Blue Monday (V) | 6.50 |
| Chicken Terrine “Poulet Au Pot”, Sauce Gribiche, Crispy Chicken | 8.25 |
| Thai Spiced Crab Cakes, Coconut Chilli Dressing, Cucumber & Mint Salad | 9.75 |
| Smoked Mackerel Pâté, Pickled Radish, Toasted Sourdough | 8.75 |
| Roasted Wood Pigeon, Honey-roast Figs & Pomegranate Salad | 10.25 |
| Warm Salad of Crown Prince Pumpkin, Artichoke, Beetroot, Spinach & Balsamic Lentils (VE) | 7.25 / 13.50 |
| Add Crispy Duck 3.50 or Halloumi 2.50 | |
MAIN COURSES |
|
| Pan-fried Sea Bream, New Potatoes, Sea Vegetables & Butter Sauce | 17.50 |
| Roast Cotswold White Chicken Breast, Grilled Leeks, Roast Chicken Jus, Parmesan & Truffle Fries | 19.50 |
| Slow-braised Beef Bourguignon, Mash, Glazed Carrots | 17.75 |
| Potato Gnocchi with Butternut Squash, Baby Spinach, Chestnuts & Crispy Sage (VE) | 15.50 |
| Poached & Smoked Salmon Fishcake, Spinach & Hollandaise | 14.50 |
| Wild Mushroom Tart & Caramelised Onion, Poached Egg, Spinach & Béarnaise Sauce (V) | 16.00 |
| Whole Roast Grouse, Confit Garlic Bread Sauce, Game Chips, Braised Red Cabbage | 27.00 |
GRILL |
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| 28 Day Dry-aged British 8oz Bavette Steak, Triple-cooked Chips, Roasted Tomato, Watercress | 19.75 |
| 28 Day Dry-aged British 10oz Rib Eye Steak, Triple-cooked Chips, Roasted Tomato, Watercress | 27.50 |
| Add Béarnaise or Peppercorn Sauce | |
| Aubrey’s Steak Burger, Cheddar Cheese, Burger Relish, Gherkin & Chips | 15.00 |
| Add Free-range Bacon, Field Mushroom or Onion Rings | 2.00 |
SIDES |
|
| Triple-cooked Chips or French Fries (V) | 4.00 |
| Add Truffle & Parmesan | 0.75 |
| Bucksum Leaf Salad, Chardonnay & Mustard Dressing (VE) | 4.25 |
| Braised Red Cabbage (V) | 4.00 |
| Buttered New Potatoes (V) | 4.00 |
| Seasonal Greens, Toasted Seeds (V) | 4.50 |
SANDWICHES |
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| All served with Chips or Soup | |
| Cod Goujon Brioche Roll, Gem Lettuce & Tartare Sauce | 8.95 |
| Beetroot Falafel, Butternut Houmous & Watercress Pitta (VE) | 8.95 |
| Hand-picked Crab Mayonnaise, Brioche Roll & Cucumber | 12.50 |
DESSERTS |
|
| Nutmeg, Cinnamon & Vanilla Set Cream, Blackberry Compote & Almond Crumble (V) | 6.75 |
| Dark Chocolate Mousse, Drunken Black Cherries (V) | 8.50 |
| Warm Treacle Tart, Clotted Cream (V) | 7.25 |
| Mascarpone Cheesecake, Crushed Ameretti Biscuits, Espresso Syrup | 7.00 |
| Apple Tarte Tatin, Vanilla Ice Cream (VE) | 7.00 |
| Salcombe Dairy Ice Creams & Sorbets (V) | 5.95 |
| Mini Chocolate Brownie with Choice of Tea or Coffee | 5.95 |
ARTISAN CHEESE |
|
| Lincolnshire Poacher | Oxford Isis | Rutland Red Blue Monday | Rosary Goats | |
| Served with Peter’s Yard Biscuits, Chutney & Apple | |
| Full Board | 12.00 |
| Plate of Three | 7.00 |
| Single Smidgen | 3.75 |
| (VE)Vegan Dishes | |
| (V)Vegetarian Dishes | |
SPECIALS
Our specials change daily, sourcing the best ingredients to fill our board full of interesting dishes, from exciting healthy plant-based dishes to indulgent blow-out treats. See our sample boards here, and look out for them around the pub to see what’s on offer each day.
OCTOBER AT THE THATCH |
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|---|---|
| Welcome back! We have missed everyone so much. We’re delighted to be getting back to serving you the good stuff. Our menu features everything we’ve been missing most, plus specials focusing on the very best Summer ingredients we can source daily from our farmers, fishermen and fruit and veg growers. They need our support, and (honestly) we need yours. Please come as often as you can, and eat and drink your fill, to ensure that the Great British pub survives and thrives as we all need it to. Cheers. | |
APERITIFS |
|
| Champagne Piper-Heidsieck Cuvée Brut NV, France | 9.00 |
| Kir Royale | 9.50 |
| Aperol Spritz | 8.00 |
| Grand Pink Gin & Tonic | 8.50 |
SMALL PLATES |
|
| Artisan Bread & Butter (V) | 4.75 |
| Butternut Houmous, Flat Bread (VE) | 4.50 |
| Nocellara, Gaeta & Cerignola Olives (VE) | 3.75 |
| Hoi Sin Duck Spring Rolls | 6.00 |
| Beetroot Falafel, Shawarma Spiced Coconut Yoghurt (V) | 5.50 |
| Smoked Haddock Rarebit | 5.75 |
STARTERS |
|
| Celeriac & Bramley Apple Soup, Toasted Walnuts, Blue Monday(V) | 6.50 |
| Chicken Terrine “Poulet Au Pot”, Sauce Gribiche, Crispy Chicken | 8.25 |
| Thai Spiced Crab Cakes, Coconut Chilli Dressing, Cucumber & Mint Salad | 9.75 |
| Smoked Mackerel Pâté, Pickled Radish, Toasted Sourdough | 8.75 |
| Roasted Wood Pigeon, Honey-roast Figs & Pomegranate Salad | 10.25 |
| Warm Salad of Crown Prince Pumpkin, Artichoke, Beetroot, Spinach & Balsamic Lentils (VE) | 7.25 / 13.50 |
| Add Crispy Duck 3.50 or Halloumi 2.50 | |
MAIN COURSES |
|
| Pan-fried Sea Bream, New Potatoes, Sea Vegetables & Butter Sauce | 17.50 |
| Roast Cotswold White Chicken Breast, Grilled Leeks, Roast Chicken Jus, Parmesan & Truffle Fries | 19.50 |
| Slow-braised Beef Bourguignon, Mash, Glazed Carrots | 17.75 |
| Potato Gnocchi with Butternut Squash, Baby Spinach, Chestnuts & Crispy Sage (VE) | 15.50 |
| Poached & Smoked Salmon Fishcake, Spinach & Hollandaise | 14.50 |
| Wild Mushroom Tart & Caramelised Onion, Poached Egg, Spinach & Béarnaise Sauce (V) | 16.00 |
| Whole Roast Grouse, Confit Garlic Bread Sauce, Game Chips, Braised Red Cabbage | 27.00 |
GRILL |
|
| 28 Day Dry-aged British 8oz Bavette Steak, Triple-cooked Chips, Roasted Tomato, Watercress | 19.75 |
| 28 Day Dry-aged British 10oz Rib Eye Steak, Triple-cooked Chips, Roasted Tomato, Watercress | 27.50 |
| Add Béarnaise or Peppercorn Sauce | |
| Aubrey’s Steak Burger, Cheddar Cheese, Burger Relish, Gherkin & Chips | 15.00 |
| Add Free-range Bacon, Field Mushroom or Onion Rings | 2.00 |
SIDES |
|
| Triple-cooked Chips or Skinny Fries (V) | 4.00 |
| Add Truffle & Parmesan | 0.75 |
| Bucksum Leaf Salad, Chardonnay & Mustard Dressing (VE) | 4.25 |
| Braised Red Cabbage (V) | 4.00 |
| Buttered New Potatoes (V) | 4.00 |
| Seasonal Greens, Toasted Seeds r (V) | 4.25 |
DESSERTS |
|
| Nutmeg, Cinnamon & Vanilla Set Cream, Blackberry Compote & Almond Crumble (V) | 6.75 |
| Dark Chocolate Mousse, Drunken Black Cherries (V) | 8.50 |
| Warm Treacle Tart, Clotted Cream (V) | 7.25 |
| Mascarpone Cheesecake, Crushed Ameretti Biscuits, Espresso Syrup | 7.00 |
| Apple Tarte Tatin, Vanilla Ice Cream (VE) | 7.00 |
| Salcombe Dairy Ice Creams & Sorbets (V) | 5.95 |
| Mini Chocolate Brownie with Choice of Tea or Coffee (V) | 5.95 |
ARTISAN CHEESE |
|
| Lincolnshire Poacher | Oxford Isis | Rutland Red Blue Monday | Rosary Goats | |
| Served with Peter’s Yard Biscuits, Chutney & Apple | |
| Full Board | 12.00 |
| Plate of Three | 7.00 |
| Single Smidgen | 3.75 |
| (VE)Vegan Dishes | |
| (V)Vegetarian Dishes | |
OCTOBER AT THE THATCH |
|
|---|---|
APERITIFS |
|
| Champagne Piper-Heidsieck Cuvée Brut NV, France | 9.00 |
| Kir Royale | 9.50 |
| Aperol Spritz | 8.00 |
| Grand Pink Gin & Tonic | 8.50 |
SMALL PLATES |
|
| Artisan Bread & Butter (V) | 4.75 |
| Butternut Houmous, Flat Bread (VE) | 4.50 |
| Nocellara, Gaeta & Cerignola Olives (VE) | 3.75 |
| Hoi Sin Duck Spring Rolls | 6.00 |
| Beetroot Falafel, Shawarma Spiced Coconut Yoghurt (V) | 5.50 |
| Smoked Haddock Rarebit | 5.75 |
STARTERS |
|
| Celeriac & Bramley Apple Soup, Toasted Walnuts, Blue Monday (V) | 6.50 |
| Chicken Terrine "Poulet Au Pot", Sauce Gribiche, Crispy Chicken | 8.25 |
| Thai Spiced Crab Cakes, Coconut Chilli Dressing, Cucumber & Mint Salad | 9.75 |
| Smoked Mackerel Pâté, Pickled Radish, Toasted Sourdough | 8.75 |
| Roasted Wood Pigeon, Honey-roast Figs & Pomegranate Salad | 10.25 |
| Warm Salad of Crown Prince Pumpkin, Artichoke, Beetroot, Spinach & Balsamic Lentils (VE) | 7.25 / 13.50 |
SUNDAY BEST |
|
| See our blackboard | |
MAIN COURSES |
|
| Pan-fried Sea Bream, New Potatoes, Sea Vegetables & Butter Sauce | 17.50 |
| Roast Cotswold White Chicken Breast, Grilled Leeks, Roast Chicken Jus, Parmesan & Truffle Fries | 19.50 |
| Slow-Braised Beef Bourguignon, Mash, Glazed Carrots | 17.75 |
| Potato Gnocchi with Butternut Squash, Baby Spinach, Chestnuts & Crispy Sage (VE) | 15.50 |
| Wild Mushroom Tart & Caramelised Onion, Poached Egg, Spinach & Béarnaise Sauce (V) | 16.00 |
| Whole Roast Grouse, Confit Garlic Bread Sauce, Game Chips, Braised Red Cabbage | 27.00 |
GRILL |
|
| 28 Day Dry-aged British 8oz Bavette Steak, Triple-cooked Chips, Roasted Tomato, Watercress | 19.75 |
| 28 Day Dry-aged British 10oz Rib Eye Steak, Triple-cooked Chips, Roasted Tomato, Watercress | 27.50 |
| Add Béarnaise or Peppercorn Sauce | |
| Aubrey’s Steak Burger, Cheddar Cheese, Burger Relish, Gherkin & Chips | 15.00 |
| Add Free-range Bacon, Field Mushroom or Onion Rings | 2.00 |
SIDES |
|
| Triple-cooked Chips or Skinny Fries (V) | 4.00 |
| Add Truffle & Parmesan | 0.75 |
| Bucksum Leaf Salad, Chardonnay & Mustard Dressing (VE) | 4.25 |
| Braised Red Cabbage (V) | 4.00 |
| Buttered New Potatoes (V) | 4.00 |
| Seasonal Greens, Toasted Seeds r (V) | 4.25 |
DESSERTS |
|
| Nutmeg, Cinnamon & Vanilla Set Cream, Blackberry Compote & Almond Crumble (V) | 6.75 |
| Dark Chocolate Mousse, Drunken Black Cherries (V) | 8.50 |
| Warm Treacle Tart, Clotted Cream (V) | 7.25 |
| Mascarpone Cheesecake, Crushed Amoretti Biscuits, Espresso Syrup | 7.00 |
| Apple Tarte Tatin, Vanilla Ice Cream (VE) | 7.00 |
| Salcombe Dairy Ice Creams & Sorbets (V) | 5.95 |
ARTISAN CHEESE |
|
| Lincolnshire Poacher | Oxford Isis | Rutland Red Blue Monday | Rosary Goats | |
| Served with Peter’s Yard Biscuits, Chutney & Apple | |
| Full Board | 12.00 |
| Plate of Three | 7.00 |
| Single Smidgen | 3.75 |
| (VE)Vegan Dishes | |
| (V)Vegetarian Dishes | |
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