Lunch
Buddha Bowl
Duhkah roasted sweet potato, quinoa, tabbouleh, harissa roasted beetroot, mixed greens, chickpea and celariac hummus, kohlrabi, carrot and cashew ... Read More
Crayfish & Avocado
quinoa, iceberg, cucumber, onion, pepper, fresh prawn crevette, sliced mango and avocado with a bloody Mary sauce (this dish can ... Read More
Korean Style Beef
marinaded rump steak chargrilled, kimchi mayo, rainbow slaw and grilled baby gem Read More
Lishman’s Smoked Chicken
sliced avocado, pickled mushroom and crispy onion on focaccia Read More
Oak Roasted Salmon
lemon fromage frais, gin pickled cucumber and watercress on pumpernickel bread Read More
Prawn Avocado Roll
fresh prawns mixed in a sriracha mayonnaise, served with an avocado puree Read More
Spring Lamb
crispy lamb croquette with asparagus, broad beans, fresh peas, pea shoots, whipped lemon ricotta and fresh mint gel Read More
Tomato Fest
bloody Mary spiced Whitby crab with fresh heritage pickled tomatoes, wild garlic, basil, homemade pesto, chilli cracker granola, black olive ... Read More
Whitby Crab
pearl barley brown crab risotto with fresh hand-picked lovage and white crab meat topped with a herb and sourdough crumb Read More
Wild Plum Soup of the Day
served with rosemary and garlic foccacia Read More