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 Chocolate2.50
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 Royale9.50
Aperol Spritz8.00
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 Toast8.25
Thai Spiced Crab Cakes, Coconut Chilli Dressing, Cucumber & Mint Salad9.75
Wasabi-cured Salmon, Pickled Radish, Ginger & Toasted Sesame Seeds8.75
Smoked Dorset Mutton, Whipped Rosary Goats’ Cheese, Peas, Broad Beans10.25
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 Salad17.50
Roast Cotswold White Chicken Breast, Grilled Leeks, Roast Chicken Jus, Parmesan & Truffle Fries19.50
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 Rings2.00

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 Sauce8.95
Beetroot Falafel, Butternut Houmous
& Watercress Pitta (VE)
8.95
Hand-picked Crab Mayonnaise, Brioche Roll & Cucumber12.50

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 Mess7.00
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 Spritz8.00
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 Toast8.25
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 Salad17.50
Roast Cotswold White Chicken Breast, Grilled Leeks, Roast Chicken Jus, Parmesan & Truffle Fries19.50
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 Mess7.00
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 Spritz8.00
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 Toast8.25
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 Salad17.50
Roast Cotswold White Chicken Breast, Grilled Leeks, Roast Chicken Jus, Parmesan & Truffle Fries19.50
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 Mess7.00
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