Food on Focus

Traditional Fried Hungarian Langos topped off with Vegan Autumnal toppings. Our own recipe langos dough is streched out by hand and deep fried to give a light and crisp flatbread then topped with Vegan beetroot Tzatziki, Roasted chilli Butternut Squash, Pickled Red Onions, Vegan Cheese, Roqito peppers and fresh Watercress Vegans loved this dish as it was completely different from the norm and returned regularly to have it again.

Pulled Pork Shoulder cooked in local cider served in a floured bap with red sauerkraut and Bramley apple sauce, and served with Hungarian smoked paprika skinny fries and finished with Pork Crackling. One of our favourite street food dishes that we had to keep on the menu as customers were upset when we took it off once.

Traditional Fried Hungarian langos. our own recipe dough is streched out by hand and deep fried to give a light and crisp flatbread then topped with topped with Garlic, Cheese, pulled pork shoulder, fried green peppers and BBQ Sauce A meat version of our Langos Range.

Our own recipe Hungarian paprika sausage known as Kolbasz. Spiced with Hungarian noble sweet paprika, Garlic and caraway seeds giving a unique and flavoursome sausage. Accompanied with Fried Pototoes and onions , Sauerkraut pickles and a dash of mustard. This was a definite favourite on our menu which really showcased Agnes's heritage.

The Ultimate Mac 'n' Cheese topped with Pork Schnitzel and a fresh tomato and roquito pepper salsa. This was one of our specials that made an appearance once and while and was definitely a dish that reaches the soul.

Our own recipe falafels served with beetroot tzatziki, fresh grated carrot, smoked chickpea hummus & fresh coriander all wrapped up in a grilled tortilla wrap.

German bockwurst sausage served with curry salt fries and our own curry ketchup.

If your a fan of lotus biscoff, then look no further! Biscoff crumble base with vanilla cheesecake topping and drizzled with biscoff caramel.

Beetroot 3 ways ( Roasted, Pickled and Raw) with Roasted Butternut Squash, Toasted pumpkin seeds, Crispy Sage and whipped Goats cheese. This showcases our more finer dishes and in keeping with seasonality.

Deconstructed flavours of an apple Crumble. Vanilla Cheesecake with Caramelised apple compote, Oat Crumble and salted dulce con leche (caramel) garnished with micro red vein sorrel. Shows some of our finer desserts we offer.

A dish a is fit for the gluten free and dairy free customers. Smoked salmon salad, finished with lemon dressing, pickled quail eggs and crab emulsion.

Curry spiced chicken terrine with mango gel, tea soaked raisins, curry emulsion and crispy chicken skin.

Pan roasted duck breast, with layered potatoes cooked in butter, roasted tricolour carrots and a fruity black berry jus

Potato cake flavoured with curry spices and coated in breadcrumbs. Sitting on a smooth tahini sauce, sweet balsamic apple chutney and vibrant coriander oil.