Salt the Radish

PORRIDGE // Porridge is back. This year we’ve got maple and oat milk porridge with poached pears, blackcurrant jam, sesame and almond brittle, blueberries and a little sprinkle of spiced sugar. 🥣

SEASONAL SWAP // We’re planning on switching our granola for porridge towards the end of September so get your fill before it’s too late! 🍂

SOY CHILLI EGGS // Our soy eggs haven’t made a grid appearance in a while… here’s what you get: two runny poached eggs with a soy and chilli oil sauce, spring onions and toasted sesame. Then a side of heavily buttered sourdough toast to dip in it. 💕

SUMMER HOLIDAYS ☀️// We are now closed from 5 - 11 August.

LAST WEEKEND BEFORE OUR BREAK 🏖️ // Did a little photo shoot with my breakfast the other day. Why don’t you come and order this at the weekend? Buttery scrambled eggs, sesame tomatoes, spinach and crispy bacon. 🫶

CAULI FRITTERS // Our cauliflower fritters, fried halloumi, poached egg, sumac toasted seeds on spiced tomato, chard, olive and chickpeas. Very tasty veggie food. 👍

SCHOOL’S OUT // That’s it for another year! Remember we’re here when you need a (caffeine) break from all the activities required to keep them occupied all summer. 😶 We’ve also got a kids menu with some simpler more child friendly dishes. Like a PBJ bagel. Yum.

IT’S ALL ABOUT THE SALADS 🥗 // Three different salads on the board everyday. Small and large boxes to takeaway. FULL of various green leaves, veggies, pulses, herbs, spices and seeds. Tim Spector would be proud. 🫶

FRITTATA // The perfect midweek lunch. Our frittata is on the menu for summer, changes every week, is always vegetarian and is served with a healthy side salad.
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CHORIZO BRUNCH // It’s been a while since we showed some love for the chozzy b. This dish has changed and developed over the years but has been on the menu almost from day one. For the veggies we always suggest switching the chorizo for halloumi, which works a treat.

She’s back! Our Burns Night Special that we’re actually going to run from TOMORROW until Sunday 28th! Veggie haggis, whisky and caramelised onion chutney, hash browns, melted Yarg and spicy mayo on a rye roll! 💕

Happy New Year! We’re back open at 8am tomorrow (Wednesday 3rd January) looking forward to seeing you all again after our break. 💕💕💕
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The dahl. On the menu for the whole of winter. We use our own masala spice blend and finish with mint yog and tadka oil with mustard seeds and cumin. A hug in a bowl. 💛

*IMPORTANT INFO* Only 9 more brunch days after this one until our winter break. We’re closing from Saturday 23rd December. So our last day open this year is Friday 22nd! We will re-open again on the 3rd January 2024. 💕

Can we just take a moment to appreciate our Christmas window display? 💕 Thanks Imo. 👩‍🎨

This is our matcha and white hot chocolate.🍵 On our winter drink menu! A nice combo and an easy introduction to matcha if you’ve never had it before.

New autumn / winter menu item: cauliflower and cumin fritters on tomato, olive, chickpea and chard with a herby watercress salad, halloumi and a poached egg. 🍂 This has replaced the courgette fritters (please don’t get mad) but we think you’ll like it just as much. 🙏

Our next vegan supper club will be held at the cafe on Thursday 26th October! Click the link in our bio or the product tag on the image to buy tickets. We’ll be serving tempura spring onions with kimchi mayo, chilli oil and soy focaccia, shiitake mushroom and leek broth with crispy cavolo nero “seaweed” …and they’re just the starters! It’s going to be a good one. 🌱 🤤

Just on a train into London whilst posting this salad photo shoot we did last week - listening to the corporate phone calls and their various disasters of the day. 🫠😫😬 I don’t envy that life. I mean we have our fair share of disasters don’t get me wrong, but yeah here’s a gorgeous looking salad. Come and eat it. Add some kimchi.

Iced latte season is hanging on for a few more days… make the most of that 🌞 And it’s probably our last chance this year to post these photos that have sat in drafts our since April. 😎

New pastry special: pain au raisin with choc ganache, orange bavarian cream, almond and orange syrup topped with almonds and choc shavings. On from tomorrow. 😋

🖤🤍🖤 Nice to finally have neighbours on both sides of us! First time in 6 years that the unit on the left has been an open occupied shop. 👍