Download our menus below
BREAKFAST AT THE THATCH |
|
|---|---|
| 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 |
|
| 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 |
|
| (V) Vegetarian Dishes |
|
SEPTEMBER 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 |
| Wild Mushroom & Gorgonzola Arancini (V) | 5.50 |
| Shawarma Spice Roast Chicken Wings | 5.75 |
STARTERS |
|
| Roast Sweetcorn Soup, Confit Garlic, Sunflower Seeds, Chilli Oil (V) | 6.50 |
| Terrine “Poulet Au Pot”, Sauce Gribiche, Crispy Chicken & Sourdough Toast | 8.25 |
| Thai Spiced Crab Cakes, Coconut Chilli Dressing, Cucumber & Mint Salad | 9.75 |
| Wasabi-cured Salmon, Pickled Radish, Ginger & Toasted Sesame Seeds | 8.75 |
| Smoked Dorset Mutton, Whipped Rosary Goats’ Cheese, Peas, Broad Beans | 10.25 |
| Watermelon & Mango Salad, Brown Rice, Peanuts, Hot & Sour Dressing (VE) | 7.25 / 13.50 |
| Add Crispy Duck 3.50 or Halloumi 2.50 | |
MAIN COURSES |
|
| Pan-fried Filet of Sea Bream, Courgette, Cucumber, Olive, Roast Tomato & Oregano Salad | 17.50 |
| Roast Cotswold White Chicken Breast, Grilled Leeks, Roast Chicken Jus, Parmesan & Truffle Fries | 19.50 |
| Honey & Soy Glazed Shin of Beef, Asian Slaw, Spring Onions, Chilli & Sesame | 16.50 |
| Potato Gnocchi with Grilled Artichokes, Baby Spinach, Preserved Lemon, Pine Nuts & Herbs (VE) | 15.50 |
| Poached & Smoked Salmon Fishcake, Spinach & Hollandaise | 14.50 |
| Wild Mushroom Tart & Caramelised Onion, Poached Egg, Spinach & Béarnaise Sauce (V) | 16.00 |
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 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 |
|
| 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 |
| Peach Melba Eton Mess | 7.00 |
| Warm Treacle Tart, Clotted Cream (V) | 7.25 |
| 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 (V), Maida Vale (V), Gorgonzola, Rosary Goats (V) | |
| 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.
SEPTEMBER AT THE THATCH |
|
|---|---|
| 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 |
| Wild Mushroom & Gorgonzola Arancini (V) | 5.50 |
| Sticky Shawarma Spice Roast Chicken Wings | 5.75 |
STARTERS |
|
| Roast Sweetcorn Soup, Confit Garlic, Sunflower Seeds, Chilli Oil (V) | 6.50 |
| Terrine “Poulet Au Pot”, Sauce Gribiche, Crispy Chicken & Sourdough Toast | 8.25 |
| Thai Spiced Crab Cakes, Coconut Chilli Dressing, Cucumber & Mint Salad | 9.75 |
| Wasabi-cured Salmon, Pickled Radish, Ginger & Toasted Sesame Seeds | 8.75 |
| Smoked Dorset Mutton, Whipped Rosary Goats’ Cheese, Peas, Broad Beans | 10.25 |
| Watermelon & Mango Salad, Brown Rice, Peanuts, Hot & Sour Dressing (VE) | 7.25 / 13.50 |
| Add Crispy Duck 3.50 or Halloumi 2.50 | |
MAIN COURSES |
|
| Pan-fried Filet of Sea Bream, Courgette, Cucumber, Olive, Roast Tomato & Oregano Salad | 17.50 |
| Roast Cotswold White Chicken Breast, Grilled Leeks, Roast Chicken Jus, Parmesan & Truffle Fries | 19.50 |
| Honey & Soy Glazed Shin of Beef, Asian Slaw, Spring Onions, Chilli & Sesame | 16.50 |
| Potato Gnocchi with Grilled Artichokes, Baby Spinach, Preserved Lemon, Pine Nuts & Herbs (VE) | 15.50 |
| Dry-aged Cornish Venison Haunch, Pureed Celeriac, Savoy Cabbage, Smoked Bacon, Port Sauce | 25.00 |
| Wild Mushroom Tart & Caramelised Onion, Poached Egg, Spinach & Béarnaise Sauce (V) | 16.00 |
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 |
| Peach Melba Eton Mess | 7.00 |
| Warm Treacle Tart, Clotted Cream (V) | 7.25 |
| 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 (V), Maida Vale (V), Gorgonzola, Rosary Goats (V) | |
| 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 | |
SUNDAY AT THE THATCH |
|
|---|---|
| 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 |
| Wild Mushroom & Gorgonzola Arancini (V) | 5.50 |
| Sticky Shawarma Spice Roast Chicken Wings | 5.75 |
STARTERS |
|
| Roast Sweetcorn Soup, Confit Garlic, Sunflower Seeds, Chilli Oil (V) | 6.50 |
| Terrine “Poulet Au Pot”, Sauce Gribiche, Crispy Chicken & Sourdough Toast | 8.25 |
| Thai Spiced Crab Cakes, Coconut Chilli Dressing, Cucumber & Mint Salad | 9.75 |
| Wasabi-cured Salmon, Pickled Radish, Ginger & Toasted Sesame Seeds | 8.75 |
| Smoked Dorset Mutton, Whipped Rosary Goats’ Cheese, Peas, Broad Beans | 10.25 |
| Watermelon & Mango Salad, Brown Rice, Peanuts, Hot & Sour Dressing (VE) | 7.25 / 13.50 |
| Add Crispy Duck 3.50 or Halloumi 2.50 | |
SUNDAY BEST |
|
| See our blackboard | |
MAIN COURSES |
|
| Pan-fried Filet of Sea Bream, Courgette, Cucumber, Olive, Roast Tomato & Oregano Salad | 17.50 |
| Roast Cotswold White Chicken Breast, Grilled Leeks, Roast Chicken Jus, Parmesan & Truffle Fries | 19.50 |
| Honey & Soy Glazed Shin of Beef, Asian Slaw, Spring Onions, Chilli & Sesame | 16.50 |
| Potato Gnocchi with Grilled Artichokes, Baby Spinach, Preserved Lemon, Pine Nuts & Herbs (VE) | 15.50 |
| Wild Mushroom Tart & Caramelised Onion, Poached Egg, Spinach & Béarnaise Sauce (V) | 16.00 |
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 |
| Peach Melba Eton Mess | 7.00 |
| Warm Treacle Tart, Clotted Cream (V) | 7.25 |
| 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 (V), Maida Vale (V), Gorgonzola, Rosary Goats (V) | |
| 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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