RISE & SHINE GRANOLA
Low fat yoghurt, blueberries, raspberries, honey and granola.
Fluffy pancakes with a rich blueberry compote, maple syrup and crème fraîche.
Sautéed bacon, chorizo, onions, diced sweet potatoes, chunks of avocado, wilted spinach with poached eggs and Sriracha sauce.
THE FULL ENGLISH
Two rashers of bacon, fresh pork and herb sausage, grilled tomato, roasted field mushroom, baked beans and toasted sourdough. Complement with a choice of fried, scrambled or poached eggs. Add black pudding for 75p. Vegetarian option also available. (V).
SMASHED AVOCADO & POACHED EGGS
On toasted sourdough bread.
SMASHED AVOCADO & BEETROOT HOUMOUS
On toasted sourdough bread with sunflower seeds and goji berries. (VE).
Oat and mixed seed sweet potato hash browns topped with two soft poached eggs, spinach, crisp bacon and fresh avocado and tomato salsas. The perfect balanced breakfast.
Poached eggs and hollandaise sauce on toasted sourdough with:
Scottish smoked salmon or
BANYAN MARINATED GREEN OLIVES
ARTISAN MINI LOAF
With salted butter and oil & balsamic for dipping.
BEETROOT & GOAT’S CHEESE BRUSCHETTA
Red & golden beets with goat’s cheese, tomatoes and basil on toasted sourdough. (Vegan option available)
SATAY CHICKEN SKEWERS
Drizzled with satay sauce and caramelised peanuts.
DEEP FRIED BRIE WEDGES
Japanese breadcrumbed Brie and caramelised onion chutney.
CRISPY DUCK SPRING ROLLS
Served with an oriental dipping sauce.
CRAB & SMOKED SALMON CRISPBREADS
With sour cream, avocado and Bloody Mary dressing.
PANKO CRUMBED KING PRAWNS
Japanese breadcrumbed king prawns with lime & red chilli dipping sauce.
Crispy fried baby squid with Sriracha mayonnaise & lemon.
PITTA & HOUMOUS
Vegetable crudités with houmous topped with goji berries and toasted mixed seeds. (VE).
Chargrilled Mediterranean vegetables, houmous, falafels, balsamic pickled onions, tenderstem broccoli, olives, marinated artichokes, watermelon, pepperoncini, toasted seeds and warm pitta bread. (VE). (Gluten free option available GF).
THE BANYAN PLATTER
Satay chicken skewers, crispy calamari, Brie wedges, duck spring rolls, panko king prawns, beetroot houmous, crudités, olives and warm pitta bread.
Beetroot houmous, pickled carrots, avocado, tomato, artichokes, roast peppers, freekeh and spelt barley with a walnut dressing. Add chicken for £1.95. (VE). Gluten free option available.
Halloumi, roast butternut squash, red and golden beets, avocado, tomato, roast peppers, freekeh and spelt barley with a superfood dressing. Gluten free option available.
SATAY CHICKEN SALAD
Chicken breast, shredded vegetables, cashews and peanuts, drizzled with a satay dressing.
CRISPY DUCK & WATERMELON SALAD
Crispy fried shredded duck with watermelon, Asian cabbage, spring onion, pomegranate seeds, and toasted cashew nuts with a honey & soy dressing.
CHICKEN FAJITA PIADINA
Grilled Cajun chicken breast, Monterey Jack cheese, tomato salsa, jalapeños, guacamole and sour cream.
GRILLED CHICKEN CLUB
Succulent chicken, bacon, tomato and chipotle mayonnaise served in a rustic ciabatta.
NAKED CHICKEN CLUB
A bread-free stack of grilled chicken, bacon, avocado, gem lettuce and tomatoes, served with sweet potato wedges.
MEDITERRANEAN VEG & GOAT’S CHEESE PIADINA
Roasted aubergine, peppers, courgette, red pepper & sunblush tapenade and rocket. Choose falafel to replace goat’s cheese for a vegan option (VE).
SMOKED SALMON & AVOCADO
Smoked salmon and smashed avocado served open on 100% rye seeded protein bread. Topped with two poached eggs.
RUSTIC CIABATTA STEAK MELT
Tender steak, Monterey Jack cheese, sautéed mushrooms, red onion marmalade and wholegrain mustard mayo on rustic ciabatta.
CREAMY CHICKEN SPIRELLI
Grilled chicken and pasta spirals bound with julienne of spring vegetables, pine nuts, cream and grana padano. Vegetarian and gluten free options available (V) (GF).
STEAK & ALE PIE
Swaledale rare breed beef and a rich dark ale gravy in shortcrust pastry. Served with creamy mashed potatoes or homemade triple cooked chips and seasonal greens. Supplied by Great North Company, Artisan Pie makers in Cheshire.
MARINATED HALF CHICKEN
Tender chargrilled piri-piri marinated chicken, served with crème fraîche, house fries and watercress.
SCOTTISH SALMON & SMOKED HADDOCK FISH CAKES
Handmade with flaked salmon & smoked haddock bound with potato & parsley. Served with tenderstem broccoli, sugar snap peas, vine tomato and chive butter sauce.
Pan-fried, flattened & breadcrumbed chicken fillet with house fries & garlic mayonnaise.
Our steaks are from traditional British breeds to consistently provide quality meat that never fails to deliver great tenderness and taste. Highly recommended with our Reserve Malbec.
All above steaks are 225g and cooked to order. Served with handmade triple-cooked chips, crispy onions and your choice of peppercorn or béarnaise sauce.
THAI RED CURRY
Butternut squash, sugar snap peas, red peppers, spring onions & cashew nuts in a creamy, spicy coconut sauce. Served with fragrant rice.
KING PRAWN £14.95
MOROCCAN LAMB TAGINE
Slow braised lamb shank in Middle Eastern spices with jewelled cous cous, minted yoghurt & preserved lemon.
SCOTTISH SMOKED HADDOCK & LEEK RISOTTO
Flaked smoked haddock & buttered leeks in a creamy risotto with a soft poached egg & chives.
GRANDAD’S BANGERS & MASH
Put a smile on grandma’s face with Manchester’s own Grandad’s bangers with creamy mashed potato & onion gravy. Grandad’s Sausages are a family business originating from Bury in Lancashire, started by their own Grandad Bernard over 50 years ago!
Served with a warmed piadina, sweet chilli sauce and house fries or salad.
CHICKEN BREAST £14.50
Grilled and layered with red onion, courgette and peppers.
HALLOUMI (V) £13.95
Grilled and layered with sweetcorn & peppers.
Our classic burger with salsa and mayo. Add Monterey Jack cheese for £1.25.
Our signature burger is stacked with crispy bacon, wholegrain mustard mayonnaise, BBQ sauce, Monterey Jack cheese and crispy onions.
CRISPY CAJUN CHICKEN BURGER
Buttermilk marinated chicken breast topped with Caesar mayonnaise and crisp slaw. Served with an individual chicken gravy dipping pot.
BEETROOT & QUINOA BURGER
With red pepper & sun-blush tapenade and rocket. Choose a beetroot bun for a vegan option (VE).
Beef burger stacked with a soft-centred Brie wedge, caramelised onion chutney and mayo.
House beef burger topped with fried egg and Monterey Jack cheese, served with an avocado and bacon salad and sweet potato wedges. Served bread free. Inspired by head coach and owner of CrossFit the Forge, Mike Rawlinson.
HOMEMADE TRIPLE-COOKED CHIPS
SWEET POTATO FRIES
CRISPY FRIED ONIONS
SWEET POTATO WEDGES
ARTISAN MINI LOAF
CHOCOLATE & RASPBERRY BROWNIE
With vanilla ice cream.
STICKY TOFFEE PUDDING
With cream or crème anglaise.
BRAMLEY APPLE & BRAMBLE CRUMBLE
Apple & blackberry compote baked under a crunchy crumble with cream or crème anglaise.
SALTED CARAMEL TORTE
With honeycomb ice cream.
MIXED BERRY CHEESECAKE
Vanilla cheesecake topped with berry compote.
TRIO OF ICE CREAM
Choose three scoops from: Vanilla, pistachio (N) strawberries & cream, dark chocolate or honeycomb.