LEAF or SIZZLE street Food Kitchen - sponsored by HRH Prince's Trust



LEAF OR SIZZLE 

STREET FOOD AT POT KILN - SUNDAYS 4 TO 8 PM


SIZZLES - from £7.50

BEFF BURGER
(can be made vegetarian but swapping the beef patty for halloumi)
Homemade 7oz beef patty
Brioche bun
Homemade relish
Smoked Applewood cheese
Tomato and Lettuce
Smoked Streaky bacon
Home-made relish

STEAK SANDWICH
Ciabatta
Rocket
Wholegrain mustard Mayonnaise
Red onion marmalade
Finely Sliced medium rare Ribeye steak

TWO LAMB KOFTA
Brown Pitta
Spiced Lamb Kofta
Hummus
Homemade Tzatziki
Cos salad
Grated Beetroot

GRILLED FISH TACO
Freshly season White fish
Homemade Fish Taco Sause
Abundance of toppings (Pico de gallo, Cojita cheese, Shredded cabbage, fresh coriander,
avocado, lime wedges, red onion, hot sauce)

LEAVES - From £4.50

ROAST CHICKEN
Roast chicken
Basmati Brown Rice
Mild chilli
Mint
Coriander
Rocket
With a lemon sesame Thai fish sauce olive oil dressing

ROASTED SQUASH
Roasted Butternut squash (olive oil, paprika, herbs de province)
Rocket
Rose kale
Black olives
Avocado
Dressing (soy sauce, apple cider vinegar, olive oil and seasoning)

AVOCOTTA (Vegan)
Romaine Lettuce
Rose kale
Spinach
Black ricotta cheese
Avocado
Tomato
Walnut
Almond
Leaf or Sizzle secret Balsamic dressing

LAMB KOFTA                              AVOCOTTA LEAVES

Trading Pitch Donated by Pot Kiln

Sunday Street Food by Brothers Pete & Ali

OPENING TIMES

Mon/Wed/Thur
12:00 - 3:30
06.00 - 10.30

Friday
12.00 - 3.30
06.00 - 11.00

Saturday
12.00 - 11.00

Sunday
12:00 - 7..00

Last orders in Bar 20 min before closing time

FOOD ORDERS

weekdays
12.00 to 2.00
6.30  to 9.00


Saturday
12.00 to 2.30

6.00 TO 9.00

SUNDAY
12.00 TO 3.00

TUESDAYS - PRIVATE PARTIES ONLY

STREET FOOD IN GARDEN
SUNDAYS 4.00 TO 8.00 >

the times newspaper

Top 100 UK Restaurant Guide Listing - 2017​ & 2018"

michelin restaurant guide

"Good cooking, fresh ingredients, capably prepared - Simply a Good Meal"

SUNDAY TIMES DECEMBER 17

"The braised Muntjac Shoulder (£48 for two) is one of the best pub dishes in Britain, particularly when paired with a Brick Kiln bitter rounded off with a sticky toffee pudding sundae."
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the pot kiln management

Management - Katie Robinson / Marketing - Rocky Rockliff

Front of House Manager - Adam Molnar
Head Chef - Marton Harangozo

dogs welcome in restaurant & bar