Koha · Est. 1993
Menus
Fresh every day, baked in-house, served like it matters.
Lunch
Dinner
Set Menu
Desserts
STARTERS
Soup of the Day
9
Served with home-made bread
Calamari
9
Lightly battered salt and pepper squid chunks, wasabi mayo, fresh chilli & spring onion
Tempura Prawns
9
Miso mayo, aromatic pickled fennel & lime, finished with coriander cress
Baked Octopus
13.5
Tender baked octopus with Provençal ratatouille, yuzu-scented fennel, coriander and lime-dressed chard
Beetroot Carpaccio (V)
10
Vegan option available. Beetroot, goat’s cheese, walnuts, micro herbs, drizzle of basil oil
Pan-Fried Italian Artichoke (V)
12
Lime zest, avocado purée, artichoke sauce, potato croquettes, lovage oil
Mediterranean Platter (V)
12
Vegan option available. Grilled pita bread, marinated feta cheese, olives, hummus, red pepper relish, aubergine relish
Sliced Smoked & Cured Duck Breast
12.5
Wild rocket salad, truffle pecorino cheese, caper berries, lovage mayonnaise
Oven Baked Camembert (V)
11
Creamy baked Camembert with truffle honey, walnuts and fragrant rosemary, warm grilled artisan bread
Kiln Salmon
11
Roast salmon with lemon mayo & salsa verde, served with grilled ciabatta
SALADS
Burrata Salad
15
Baby watercress, cherry tomatoes, pea shoots, pine nuts, basil oil
Goat’s Cheese Salad
15
Mixed leaves, pesto & sun-dried tomatoes, pistachio crumble
Villager’s Salad
15
A rustic blend of trevisan tomatoes, cucumber, basil, olives, crunchy bread and creamy white cheese
MAIN COURSES
Teriyaki Salmon
25.5
Oven-baked salmon on bamboo leaf, glazed with teriyaki, served with pak choi, yuzu-pickled shaved fennel & baby coriander
Chicken Milanese
22.5
Crispy chicken breast topped with rocket, shaved red onion, Parmesan, cherry tomatoes & capers, finished with pesto and lemon
Koha’s Home-Made Burger & Fries
18.5
Fresh tomato, red onion, lettuce, Koha’s burger sauce
Wild Boar Sausages
18
Creamy mash potatoes, port sauce, fried curly kale
Fish and Chips
18.5
Hand-cut chips, mushy peas, homemade tartar sauce
Grilled 28-Day Dry-Aged Ribeye & Fries (250g)
30
Black garlic & balsamic confit, peppercorn sauce and French fries
Bavette Steak & Fries
25
Grilled bavette steak, fried egg, French fries & peppercorn sauce
PASTA & RISOTTO
Seafood Linguine
21
Linguine with a selection of seafood, finished in a rich shellfish bisque
Pan-Fried Gnocchi (V)
21.5
Golden gnocchi with roasted red pepper sauce, sun-dried tomatoes, black olives, goat’s cheese & basil oil
Casarecce (V)
20
Basil pesto, burrata cheese, pistachio crumble
Beef Tortelloni
19.5
Tortelloni filled with slow-cooked beef, served with a rich red wine ragu
Ratatouille Risotto (V)
20
Creamy risotto with courgette, aubergine, peppers and tomato, topped with a warm goat’s cheese crisp
SIDE DISHES
Selection of Breads
6.5
Extra virgin olive oil & aged balsamic vinegar
Parmesan & Truffle Fries
6
French Fries
5
Padrón Peppers
6.5
Homemade Focaccia Bread
6.5
Olives, cherry tomatoes & rosemary
Steamed Broccoli
6.5
Garlic & sesame
Creamy Spinach & Pine Nuts
6.5
Cauliflower Cheese
6.5
STARTERS
Soup of the Day
9.5
Served with home-made bread
Baked Octopus
13.5
Tender baked octopus with Provençal ratatouille, yuzu-scented fennel, coriander & lime-dressed chard
Beetroot Carpaccio
10
Beetroot, goat’s cheese, walnuts, micro herbs & basil oil
Pan-Fried Italian Artichoke (V)
12
Lime zest, avocado purée, artichoke sauce, potato croquettes & lovage oil
Mediterranean Platter (V)
12
Vegan option available. Grilled pitta, marinated feta, olives, hummus, red pepper & aubergine relishes
Sliced Smoked & Cured Duck Breast
15
Wild rocket, truffle pecorino, caper berries & lovage mayonnaise
Oven-Baked Camembert
12.5
Truffle honey, walnuts, rosemary & warm grilled artisan bread
Seared Scallops
15
Celeriac purée, beurre blanc, pan-fried pioppino mushrooms & potato crisps
Kiln Roasted Salmon
12
Roast salmon with lemon mayo & salsa verde, grilled ciabatta
Grilled Tiger Prawns
13.5
Chilli & garlic butter, fresh coriander, finished with fresh lime
SALADS
Burrata Salad
15
Baby watercress, cherry tomatoes, pea shoots, pine nuts & basil oil
Goat’s Cheese Salad
15
Mixed leaves, sun-dried tomato pesto & pistachio crumble
Villager’s Salad
15
Tricolour tomatoes, cucumber, basil, olives, crunchy bread & creamy white cheese
MAIN COURSES
Grilled 28-Day Dry-Aged Ribeye & Fries (250g)
30
Black garlic & balsamic confit, peppercorn sauce & French fries
Pan-Fried Gnocchi
22.5
Roasted red pepper sauce, sun-dried tomatoes, black olives, goat’s cheese & basil oil
Koha’s Home-Made Burger & Fries
18.5
Fresh tomato, red onion, lettuce & Koha’s burger sauce
Chicken Milanese
22.5
Rocket, shaved red onion, Parmesan, cherry tomatoes & capers, pesto & lemon
Ratatouille Risotto
20
Courgette, aubergine & tomato, topped with a warm goat’s cheese ring
Pan-Roasted Duck Breast
25.5
Medium rare, potato rösti, wilted spinach, beetroot powder & port sauce
Seafood Linguine
21
Selection of seafood finished in a rich shellfish bisque
Teriyaki Salmon
25.5
Bamboo leaf, teriyaki glaze, pak choi, yuzu-pickled fennel & baby coriander
Pan-Fried Monkfish Tail
26.5
Aromatic rice, delicate mild curry sauce, fresh chilli & spring onion
Beef Tortelloni
19.5
Slow-cooked beef, rich red wine Neapolitan ragù & Parmesan
SIDE DISHES
Selection of Breads
6.5
Extra virgin olive oil & aged balsamic vinegar
Parmesan & Truffle Fries
6
French Fries
5
Padrón Peppers
6.5
Homemade Focaccia Bread
6.5
Olives, cherry tomatoes & rosemary
Steamed Broccoli
6.5
Garlic & sesame
Creamy Spinach & Pine Nuts
6.5
Cauliflower Cheese
6.5
STARTERS
Soup of the Day
Served with home-made bread
Calamari
Lightly battered salt & pepper squid chunks, wasabi mayo, fresh chilli & spring onion
Beetroot Carpaccio (V)
Vegan option available. Beetroot, goat’s cheese, walnuts, micro herbs, drizzle of basil oil
Kiln Roast Salmon
Roast salmon with lemon mayo & salsa verde, served with grilled ciabatta
Pork Pâté
Apple chutney, cucumber pickle, brioche bread & fresh dill
DESSERTS
Vanilla Cheesecake
Wild berries compote, raspberry gelato & mixed fresh fruits
Panna Cotta
Pistachio crumble, fresh fruits & raspberry coulis
Frangelico Crème Brûlée
MAINS
Chicken Milanese
Crispy chicken breast topped with rocket, shaved red onion, Parmesan, cherry tomatoes & capers, finished with pesto and lemon
Wild Boar Sausages
Creamy mashed potatoes, port sauce & fried curly kale
Teriyaki Salmon
Oven-baked salmon on bamboo leaf, glazed with teriyaki, served with pak choi, yuzu-pickled shaved fennel & baby coriander
Pasta Casarecce
Basil pesto, burrata cheese, pistachio crumble & red amaranth
Grilled Bavette Steak and Fries
Supp. 4
Grilled bavette, fried egg & peppercorn sauce
DESSERTS
Panna Cotta
10
Pistachio crumble, fresh fruits, raspberry coulis
Apple Tart
12
A classic French caramelized apple tart, served warm with vanilla ice cream, drizzle of rich salted caramel
Vanilla Cheesecake
11.5
Wild berries compote, raspberry gelato, mixed fresh fruits
Chocolate Fondant
12
Served warm with brandy, orange zest and vanilla ice cream
Frangelico Crème Brûlée
9.5
Served with madeleine
Selection of Sorbets (two scoops)
9.5
Ask for today’s flavour. Vegan
Selection of Fine Cheeses
15.5
Biscuits, walnuts, apricots, apple chutney, grapes
AFTER DINNER COCKTAILS
Irish Coffee
9.5
Jameson whiskey and a cream float
French Coffee
9.5
Courvoisier VS and a cream float
Baileys Latte
9.5
Baileys with espresso and steamed milk
PORTS & SWEET WINES
Krohn LBV Port 20% ABV (75ml)
10.5
Muscat de Rivesaltes (100ml)
9.95
AFTER DINNER LIQUORS
Baileys (50ml)
9.95
Frangelico (50ml)
9.95
Amaretto Disaronno (50ml)
9.95
COFFEE
Black Coffee
3.5
White Coffee
3.95
Cappuccino
3.95
Latte
3.95
Espresso
3.25 / 3.5
Macchiato
3.95
Mocha
3.95
FROM THE KITCHEN
Signature dishes
Grilled 28-Day Dry-Aged Ribeye
Black garlic & balsamic confit, peppercorn sauce
Seared Scallops
Celeriac purée, beurre blanc, pioppino mushrooms
Pan-Roasted Duck Breast
Potato rösti, wilted spinach, port sauce
Pan-Fried Monkfish Tail
Aromatic rice, mild curry sauce, fresh chilli
Oven-Baked Camembert
Truffle honey, walnuts, rosemary
Beef Tortelloni
Slow-cooked beef, red wine Neapolitan ragù
A discretionary service charge of 12.5% will be added to your bill.
Food allergies & intolerances — please speak to a member of staff when ordering.