The Quarter
Menu with Prices in the UK

Cumbrian back bacon, Gold Award butcher's sausage, two fried eggs, hash brown, mushrooms, grilled tomato, black pudding, baked beans, and warm toast.

Smashed Hass avocado, plant-based sausages, wilted baby spinach, vegan black pudding, hash brown, mushrooms, tomato, beans, and toast.

Two soft-poached free-range eggs and carved Wiltshire ham over toasted English muffin, draped in warm lemon hollandaise.

Scottish smoked salmon and two poached eggs served over toasted sourdough muffin with rich hollandaise and chives.

Thick-sliced toasted sourdough topped with crushed avocado, chilli flakes, lime, and two poached eggs.

Thick-cut dry-cured Cumbrian bacon served hot inside a soft floured morning bap with choice of tomato ketchup or HP sauce.

Butcher's pork sausages and a free-range fried egg stacked in a warm buttered bap.

Fluffy three-egg omelette folded with aged Lancashire cheddar and garden herbs, served with toast.

Creamy Lancashire natural yogurt layered with toasted honey-oat granola and seasonal fruit compote.

Two thick slices of toasted sourdough bread served with salted butter and strawberry jam or marmalade.

Hand-stretched pizza dough on a San Marzano tomato base topped with creamy buffalo mozzarella and fresh sweet basil.

Tomato and mozzarella base layered with tender carved ham, roasted chestnut mushrooms, toasted pine nuts, and shaved parmesan.

Buffalo mozzarella, creamy goat's cheese, sweet plum tomatoes, and aromatic green basil pesto on our crisp stone-baked crust.

Fiery pizza loaded with cured pepperoni, smoky Spanish chorizo, mozzarella, and fresh sliced red chillies.

Tomato base topped with vegan mozzarella, red onion, roasted bell peppers, courgette, aubergine, and a drizzle of sriracha.

Pan-tossed linguine with juicy king prawns, roasted garlic, lemon juice, flat-leaf parsley, cherry tomatoes, and chilli butter.

Silky egg-yolk and pecorino sauce tossed with crispy smoked pancetta, cracked black pepper, and parmesan.

Slow-simmered Arborio rice cooked with porcini and chestnut mushrooms, white wine, parmesan, and fragrant truffle oil.

Penne pasta simmered in spicy garlic and chilli tomato sauce, crowned with fresh creamy Pugliese burrata and basil.

Ribbon tagliatelle coated in creamy basil pesto, toasted pine nuts, and sliced chargrilled herb chicken breast.

Crisp herb-crumbed chicken escalope pan-fried golden and served with wild rocket, parmesan shavings, lemon wedge, and skinny fries.

Griddled Cypriot halloumi over roasted Mediterranean peppers, courgettes, mixed leaves, olives, and balsamic glaze.

Warm spiced chickpea falafels, creamy hummus, tabbouleh, marinated olives, cherry tomatoes, and mixed baby leaves.

Crisp baby gem lettuce tossed with garlic croutons, shaved parmesan, anchovy Caesar dressing, and warm grilled chicken.

Pressed Italian ciabatta filled with tuna mayonnaise, red onion, sweetcorn, and melted mature cheddar cheese.

Warm rosemary focaccia layered with sliced buffalo mozzarella, beef tomato, wild rocket, and nut-free basil pesto.

Soft tortilla wrap packed with spiced falafel, beetroot hummus, chargrilled red peppers, and crisp salad.

Stone-baked thin pizza base brushed with roasted garlic butter, flaky sea salt, and fresh rosemary.

Crispy shoestring fries drizzled with white truffle oil and showered with freshly grated Italian parmesan.

Bowl of green Sicilian and Greek black olives marinated in cold-pressed olive oil, lemon peel, and oregano.

Peppery wild rocket tossed with sweet cherry tomatoes, aged balsamic vinegar, and parmesan curls.

Three house dipping pots for pizza crusts and fries: garlic aioli, sweet chilli sriracha mayo, and basil pesto.

One butcher's pork sausage, rasher of bacon, scrambled or fried egg, baked beans, and slice of toast.

Child-sized hand-stretched pizza topped with tomato passata and melted mozzarella.

Gentle child portion of penne pasta served in smooth San Marzano tomato sauce or creamy cheddar sauce.

Warm moist banana sponge drenched in rich butterscotch toffee sauce with Cheshire Farm vanilla ice cream.

Generous deli-counter slice of cocoa-kissed red velvet sponge layered with whipped cream cheese frosting.

Moist plant-based sponge soaked in tangy fresh lemon syrup with crunchy demerara sugar crust.

Warm gooey Belgian dark chocolate brownie served with chocolate drizzle and vanilla pod gelato.

Shortcrust pastry case filled with raspberry jam, almond frangipane, glacé cherries, and flaked almonds.

Double shot of locally roasted espresso blended with silky micro-foamed whole or oat milk.

Rich, balanced dark-roast espresso served short or lengthened with hot filtered water.

Steamed milk whisked with melted milk chocolate buttons and crowned with whipped cream and mini marshmallows.

Chilled pure squeezed orange juice served tall over ice.

Classic Italian sparkling citrus soda served chilled with a wedge of fresh lemon.

The Quarter's signature gin cocktail shaken with Seville orange marmalade, fresh lemon juice, and elderflower liqueur.

Crisp spirit shaken with fresh watermelon syrup, zesty lime, and velvety citrus foam.

Chilled Italian Prosecco topped with freshly pressed sweet orange juice for Georgian Quarter brunches.