GRANGETOWN MENU:

We change our menu regularly with the seasons. We always use local organic fruit & veg.

We offer an early breakfast between 8AM and 10AM.

Our main menu starts at 10AM everyday, apart from on Tuesdays, where it starts at 12PM. 

Grangetown Early Breakfast 

Served from 8AM - 10AM

(8AM-12PM on Tuesdays)

 

Early Breakfast 

Served from 8AM - 10AM

Served until 12PM on Tuesdays. 

 

Our own made gluten free loaf £4.5 

  • Daily loaf baked in house. Sometimes it’s sweet. Sometimes it’s savoury. Ask staff for today’s loaf.

with our own made nut butter & organic seasonal fruit and seeds. 

or 

tahini dressing and house pickles.

Our Classic Porridge £6.0

-GF oat porridge with choice of plant based milk , flax seeds, poached organic seasonal fruit, our own made nut butter, seeds & spices

 

Our own made Granola £6.0

Our own made GF Granola with soy yoghurt, poached fruit, nut butter, seeds & spices 

 

 

Winter Juice   £3.5

Organic local fruits. Apple, pear, beetroot, carrot & ginger. 

 

Breakfast Smoothie £3.5

Oat milk, medjoul dates, oats, nut butter, cinnamon,ginger, flax, maca.

FEBRUARY 2020

Served 10-3

(From 12 on Tuesdays)

Everything is vegan & gluten free. 

Most of the menu is organic and locally sourced. 

 

The Persian Brunch SMALL 6.5 LARGE 9.5
Quinoa and Gram flour galette with caramelised onion chickpea puree, Potato Ghormeh Sabzi, Advieh roasted british chickpeas, roasted garlic aioli & pickled beets. 

 

Spiced Carrot Pancakes 8.5

Spiced buckwheat pancakes topped with sweet Iranian carrot marmalade, maple,  cashew cream cheese drizzle and candied cashews.
 

Hot Bowl

Weekly changes. PAY WHAT YOU CAN.

 

Seasonal Pick 10.0

Beetroot & walnut puree ,roasted carrots, pickled beetroot, welsh salad leaves, toasted hazelnuts 

+Harissa potatoes with garlic aioli. 

 

Sides £3 each

Welsh salad leaves, pickled beetroot and toasted hazelnuts

Harissa Potatoes with garlic aioli 

 

Everything is vegan. 

Everything is gluten free. 

We use locally sourced organic veg.

We use British chickpeas, grains , pulses and flours.

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