Our Food Menu
This is an example of our seasonal brunch and lunch menu
- Local free-range Scrambled Eggs on toast (V)
With Bacon or smoked salmon
- Gourmet Breakfast
Local dry cured back bacon, traditional pork sausage, oven baked vine tomato, portobello mushroom, black pudding, fried egg and toast
- Poached eggs on smashed avocado
Poached eggs served with smashed avocado on a slice of granary toast and chilli oil
- Omelette Arnold Bennet
with flaked smoked haddock and topped with cheddar cheese
- Beer Battered Calamari
served with a Lime Chilli and Coriander Mayonnaise and a salad garnish
- Ham, egg and chips
Home roasted local ham, fried free-range egg and chips.
- Garlic & Rosemary Chicken Burger
Served in a toasted brioche bun, with baby gem lettuce, vine tomato and avocado. A choice of chunky chips or skin on fries.
- Twig and Spoon Beef Burger
Served in a brioche bun topped with bacon and cheese with cos lettuce, tomato, gherkins and red onion. Served with chunky chips and tomato relish.
- Roasted Vegetable and Spinach Lasagne (v)
Served with garlic bread and mixed salad.
- Chestnut Mushroom Gratin
Chestnut mushrooms sauteed in garlic, tomato & white wine. Topped with cheddar cheese and a herb crumb with a dressed mixed salad and a choice of white or granary cob.
- Mushroom and Goats Cheese Stack
Grilled portobello mushroom topped with goats cheese served in a toasted brioche bun with baby gem lettuce, vine tomatoes and roasted red pepper. With a choice of chunky chips or skin on fries.
- Fresh South Coast Fish
Ask your waiter for today's catch
Don't forget as well as our seasonal menu, we also have a fantastic specials board that changes daily.Brunch Menu Lunch Menu Specials Board Kids Menu
Please note: Only food and drink purchased at the Twig and Spoon may be consumed on the premises.
Dietary Information: If you have special dietary requirements please call us prior to booking. A full list of allergens are available at the restaurant. We can cater for vegetarians and gluten intolerance.