Breakfast (served all day)

Bacon Baguette

Smoked back bacon on a crusty baguette,

ketchup or brown sauce.


Southsea Deli Ultimate Bacon Baguette

Smoked back bacon on a crusty baguette, ricotta, slow roasted tomatoes & rocket


Baked Eggs

Roasted vegetables with two free-range eggs, baked in a clay dish, served with crusty bread

(add home-cooked ham, bacon, sausage or chorizo for £1)


Filled Croissants

Somerset Caerphilly & IOW tomato (V) or

Free-range coppa & ricotta


Toast & Jam

Toasted sourdough served with butter, jam and marmalade


Breakfast Crostini (VE)

Toasted sourdough, IOW tomatoes, extra virgin olive oil, greek oregano (add ricotta for £1)


Banana Bread (VE)

Served toasted, with butter


Greek Yogurt Bowl (V)

Served with stewed fruit & granola


Chocolate & Hazelnut Porridge with Orange

Made with free-range whole milk, or oat milk (VE)


Bread Addiction Pastries

From £1.20

Lunch (available from midday)

House made salads £5.5 / £7 (VE, GF)

See counter for today's selection


Vegetable tart £3.3 (V)

On our home-made all butter pastry

Add side salad +£3.2


Frittata £3.3 (V, GF)

Free range eggs, potato, roast veg & ricotta

Add side salad +£3.2

Pork & apple sausage roll £3.3

Add side salad +£3.2


Spinach, feta & potato roll £3.3 (V)

Add side salad +£3.2

Today’s soup with fresh bread £5 (VE, GF)

Grilled Sourdough Sandwiches £5


Home-cooked ham, Westcombe cheddar & red onion pickle


Mozzarella, roast veg, basil pesto (V)


Dairy free mozzarella, roast veg, chilli jam (VE)


Sandwich Bar


Any two fillings, rocket & condiments £4.3

Choose from sourdough, baguette or wrap

Extra fillings +£1



Smoked cheddar




Fennel Salami

Wagyu beef salami

Coppa (cured pork)


Home-cooked ham

Roast veg


Fresh tomato

Roast tomatoes

Classic antipasti board £7

British free-range cured meats, local cheeses, olives & fresh bread


Vegetarian antipasti board £7 (V)

Local cheeses, balsamic onions, olives & fresh bread


Vegan antipasti board £7 (VE)

Homemade hummus, roast veg, balsamic onions, olives & fresh bread

Photo credits: Phillipa Spence & Milly Fletcher