Our Menu
Boards to share, small plates, and a list of things to drink alongside them. Everything below is a placeholder for your own menu.
Replace every dish, description and price with your own.
Everything on this menu is a placeholder. Put in what you actually serve and what you actually charge, and keep it in step with the menu in the room — a price on the website that doesn't match the one at the table is the fastest way to sour a first visit. If you add a service charge, cover charge, or a minimum spend, disclose it here and on the menu, not at the end of the evening.
Everything on this menu is a placeholder. Put in what you actually serve and what you actually charge, and keep it in step with the menu in the room — a price on the website that doesn't match the one at the table is the fastest way to sour a first visit. If you add a service charge, cover charge, or a minimum spend, disclose it here and on the menu, not at the end of the evening.
Allergens — fill this in properly, it's a legal duty.
In the UK, EU and many other places you must be able to tell customers which of the 14 major allergens are in each dish, and in the US the FDA requires the 9 major allergens to be declared. The tags on this menu are placeholders only. Work through every dish with your kitchen, record the real allergens, and train staff to answer accurately. Also be honest about cross-contamination: in a small kitchen you usually can't guarantee a dish is free from traces, so say so rather than implying a guarantee you can't keep.
In the UK, EU and many other places you must be able to tell customers which of the 14 major allergens are in each dish, and in the US the FDA requires the 9 major allergens to be declared. The tags on this menu are placeholders only. Work through every dish with your kitchen, record the real allergens, and train staff to answer accurately. Also be honest about cross-contamination: in a small kitchen you usually can't guarantee a dish is free from traces, so say so rather than implying a guarantee you can't keep.
Alcohol: licence, age and responsible service.
Serving alcohol requires a licence, and the conditions of that licence (permitted hours, ID policy, what you may serve and where) are legally binding — add your real licence number in the footer. Only serve customers of legal drinking age with valid ID, and don't serve anyone who is already intoxicated. Keep marketing responsible: avoid promotions that encourage rapid or excessive drinking, and don't suggest alcohol has health, therapeutic or performance benefits. Rules differ by country and even by city, so check your local licensing authority rather than assuming.
Serving alcohol requires a licence, and the conditions of that licence (permitted hours, ID policy, what you may serve and where) are legally binding — add your real licence number in the footer. Only serve customers of legal drinking age with valid ID, and don't serve anyone who is already intoxicated. Keep marketing responsible: avoid promotions that encourage rapid or excessive drinking, and don't suggest alcohol has health, therapeutic or performance benefits. Rules differ by country and even by city, so check your local licensing authority rather than assuming.
A note on the menu
[Explain how your menu works — whether it changes with the season, how often, and whether anything is limited or daily-special. If produce varies by supplier, say so here rather than surprising a guest at the table.]
Dietary requirements
[Explain what you can accommodate — vegetarian, vegan, gluten-free — and be honest about what you can't. Tell guests to let you know when booking so the kitchen has notice.]
Service & charges
[Disclose any service charge, cover charge, minimum spend or large-party gratuity here. Guests should never learn about a charge for the first time when the bill arrives.]