1 Course 13

2 Courses 18

3 Courses 24

Kids Roast 6.5


Salt Baked Beets & Figs – whipped goat’s cheese, fennel seed & dill oil

Courgette Fritters – whipped minted feta

Mackerel Pâté – spring onion, za’atar, breadsticks

Wild Mushrooms & Tahini on Rye Bread


7 Spiced Pork Belly – salt baked bramley apple

Roasted Chicken Supreme – date purée

Topside Beef – burnt shallots

Nut Roast (ve) – parsnip purée

All above served with toasted cumin salt roasties, ras el hanout honey roasted carrots & parsnips, mixed greens & gravy

Pan Fried Hake – new potatoes & savoy, lemon, caper & coriander brown butter


Maray’s Famous Cauliflower Cheese 4.5

Cumin Salt Roasties 3.5

Ras El Hanout Honey Roasted Carrots 3.5

Sweet Potato Mash & Za’atar 3


Pistachio, Dark Chocolate, Tamarind & Ginger Tart – tahini Chantilly

Jenni’s Ginger Cake – vanilla ice cream

Good to know

We joined the Sustainable Restaurant Association in 2018, joining a diverse and progressive group of restaurants that want to be better businesses. We have committed to improving our practices in how we source our food, including supporting global farmers, sourcing fish responsibly and serving more veg & better meat. We’ve committed to improving our impact on society by treating our staff fairly, and supporting the community. Finally we have committed to improving our impact on our environment by switching to green energy, reducing how much food we waste, and recycling more. If you would like to know more, speak to your server or email us at