TOTALLY SHUCKED FRIDAYS
Following on from the hugely popular Totally Shucked Events at The Larderhouse. We’re bringing the Totally Shucked Event to a permanent residence at Terroir Tapas – Come Get Shucked!
Enjoy some of the finest local oysters, fresh from Poole Bay. With unique wine and drink pairings from our team and a selection of mignonettes.
6 FRESH LOCAL OYSTERS
Six Fresh Poole Bay Oysters With A Selection on Mingonettes
3 BAKED OYSTERS
A Selection Of 3 Baked Oysters Topped With Seasonal Produce
This year we’re offering a brand new brunch menu on Saturdays, along side our main menu.
Come and join us for a unique selection of sustainable brunch options using locally sourced produce from around Dorset.
SMOKED CARROT. KIMCHI FLATBREAD
Our take on a vegan smoked salmon Eggs Royale. Smoked & Marinated Carrot style ‘Salmon’ on Mini Kimchi Flatbreads, with Fava Bean Hummus, Butternut Squash & Oat Milk ‘Yolk’ Sauce and Fresh Herbs from our Aquaponics wall.
WOOD FIRED SHAKSHURA
Sopley Farm Root Vegetables, Baked Fluffets Eggs, Sopley Baby Leeks & local Hemingway Cheese from Book & Bucket
DORSET SMOKED BACON. FOCACCIA.
Locally Sourced Smoked Streaky Bacon, Foccacia Roll, Dorset Bloody Mary Chilli Jam
TERROIR BREAKFAST BOWL
Overnight Soaked Chia Seeds in Oat Milk, Blackberry Compote made from rain damaged blackberries. Poached Sopley Farm Pear. Roasted Apple. Oat & Puffed Quinoa Granola.
MEAT FREE SUNDAYS
With the way we eat being a huge factor in the current climate crisis and with some shocking facts and statistics covering our current food habits – its time to do more.
NOW 100% VEGAN
£15 Unlimited, Vegetarian Feast + Free Tea & Coffee
ROSEMARY & GARLIC ROAST POTATOES
Seasoned Sopley Farm Potatoes. Roasted in our Wood fired Oven with Rosemary and Garlic.
UMAMI GLAZED BEETROOT
Local Sopley Farm Beetroot, glazed in our fermented favabean paste.
SPICED SOPLEY CARROTS
Market rejected Sopley farm carrots, spiced with star anise and red chillies
UMAMI GLAZED SOPLEY PARSNIPS
Sopley farm parsnips glazed with a sweet umami dressing made from fermented fava beans.
HERB ROASTED TURNIPS
Turnips from Sopley farm roasted with thyme from our aquaponics system and our own british ‘balsamic’ vinegar
ROASTED CREAMY ONIONS
Wood fired roasted onions from Sopley Farm topped with a creamy oat milk béchamel and crispy onions
BLACK GARLIC & TRUFFLE CAULIFLOWER
Sopley farm cauliflower cooked in an vegan béchamel sauce with black garlic and black truffle.
Slow cooked celeriac, marinated with apple cider vinegar, which is then cooked shawarma kebab style with a sticky apple, chilli and umami glaze.
CRISPY TEMPURA TENDERSTEM
Tenderstem and purple sprouting broccoli coated with a spiced crispy tempura.
WILD CEP MUSHROOM GRAVY
Vegan friendly gravy made from locally foraged wild cep mushrooms
[CEL] – CELERY [CER] – CEREALS INC GLUTEN [CR] – CRUSTACEANS [E] – EGGS [F] – FISH [L] – LUPIN [M] – MILK [MO] -MOLLUSCS [MU] – MUSTARD [N] – NUTS [P] – PEANUTS [SS] – SESAME SEEDS [SO] – SOYA [SD] – SULPHUR DIOXIDE
TERROIR, BELU & WATERAID
YOU WILL BE SERVED UNLIMITED BELU FILTERED STILL OR SPARKLING WATER.
A VOLUNTARY £1 DONATION TO WATERAID IS ADDED TO YOUR BILL.