1 Course 13
2 Courses 18
3 Courses 24
Kids Roast 6.5
Starters
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
Mains
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
Extras
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
Dessert
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 hello@maray.co.uk