The Jumble room is open every Thursday, Friday and Saturday to book please call on 01539435188
Nibbles
Mixed Italian olives. 5.95
Carrot tahini, a warming, spicy carrot, sesame and harissa dip, served with
assorted breadsticks and topped with a hazelnut dukka. (n) 7.95
Zhugg marinated halloumi, deep fried in a crisp batter, and served with a sweet
pepper relish. 8.95
Starters
Koliwada tiger prawns. A duo of marinated, shelled, and battered tiger prawns, served
with a spicy, Indian, green vada yoghurt dip and fresh chana chaat. 14.95
Baked courgettes, stuffed with roasted carrot tahini, and topped with pomegranate
seeds, ezme and pine nuts, drizzled with date molasses. 11.45
Crispy beetroot and goat’s cheese gnocchi, served with a hazelnut and fennel dukka,
whipped gorgonzola, sticky cranberry, and orange “beets”. (n) 13.45
Steak - Available as a starter or a main course.
Miso-caramel sirloin steak, sliced, and served on a bed of warm, roast sweet Starter - 15.95
potato, a fresh green salad with green beans, red chilli, and crispy onions. Main - 34.95
Hand made Pasta of the day
Available as a starter or main course, please see specials board for pricing.
Mains
Baked fillet of Salmon, with pan fried giant black tiger prawns, in a fragrant and
warming Sinhalese coconut and lemongrass curry, with ginger, coriander, and nigella
seeds, served with steamed jasmine rice, pak choi, and mango chutney. 29.95
Slow cooked, Lebanese baharat lamb stew, served with baked aubergine, a roast
vegetable, date and rose couscous, harrisa roast carrots, feta, parsnip crisps, and a
minted, spiced tahini dressing. 29.45
Dithoise chicken. Our take on a traditional South African dish. Whole breast of
chicken, stuffed with almonds, apricots, pumpkin seeds and orange blossom honey.
Served on a bed of pul biber hummus, roasted butternut squash, and
greens with chilli jam. (n) 25.45
Fragrant and warming butternut squash, roast vegetable, and Kasha cashew
curry, bursting with flavours of turmeric, lemongrass and coconut, served
with jasmine rice, mango relish and asian greens. (Vegan) (n) 22.95
Sides And Desserts Overleaf
Sides
Parmesan Frites 5.45
‘Greens’ with lovage pesto. 5.45
Fresh green leaf salad. 4.45
Sweet potato fries with garlic aioli 5.45
Desserts
A Jumble Room mainstay. Chrissy’s classic rushbearing gingerbread, served with
hot toffee sauce, and either caramel crunch ice cream or piping hot custard. 9.95
Deep fried, Biscoff centred bombalinos. (Mini Doughnuts) Vegan, but you
certainly don’t have to be vegan to enjoy these little balls of heaven. Served with
either vegan vanilla ice, or regular caramel crunch ice cream. 9.95
Mixed berry Eton mess. Crisp rose and pistachio meringue and English Lakes
vanilla ice cream, topped with layers of whipped cream, fresh fruit, and sweet
berry compote. 9.45
Home made Jumble Room cheesecake of the day. 9.95
Affogato. A delicate dessert comprising of vanilla ice cream, and red bank
espresso. 5.95
dessert wine flight
We all adore dessert wine at the Jumble Room, and we would like to give you the
opportunity to try our favourites from around the world. Sample our stunning dessert
wines from Australia, Hungary, and France. 3x 50ml glasses. 23.95
(Available separately, or by the bottle. Please see our wine list for full descriptions.)
Tea and Coffee
Tea - 2.95 Coffee - 3.95 Liqueur coffee - 7.95 Brandy Coffee - 8.95
To book the jumble room please call on 01539435188
(Sorry we don't take bookings for the jumble room by e-mail)
Sadly due to the pandemic it is now not possible to offer our usual chauffeur service from Randy Pike to the jumble room and so we have attached a list of Taxi's below…
if your staying with us please make sure you order your taxi well in advance it takes 20 mins to get to the restaurant…..
Local firms we use a lot are listed here….
Taxi’s
JOHN'S TAXI 07759143423
GRASMERE TAXI 015394 35506
AMBER TAXI’S 015394 42000
ADAMS TAXIS 07553835820
HILLTOP TAXIS 07979 664472
Chrissy’s Menu
Nibbles
Mixed Italian olives. 5.50
Carrot tahini, a warming, spicy carrot, sesame and harissa dip, served with rosemary
breadsticks, and topped with a hazelnut dukka. (n) 6.95
Zhugg marinated halloumi, deep fried in a crisp batter, and served with cucumber
and sweet pepper relish. 6.95
Starters
Koliwada Cod. Herby battered cod fillets, served with a spicy, Indian, green vada
yoghurt dip. 10.50
Courgettes stuffed with roasted carrot tahini, with pomegranate seeds, ezme and
pine nuts. 9.50
Crispy beetroot and goat’s cheese gnocchi, served with a hazelnut and fennel dukka,
whipped gorgonzola, sticky cranberry, and orange ‘beets’.(n) 11.50
Steak - Available as a starter or a main course.
Miso-caramel sirloin steak, sliced, and served on a bed of warm sweet Starter - 13.50
potato salad with green beans, fresh chilli, and crispy onions. Main - 29.95
Hand made Pasta of the day
Available as a starter or main course, please see specials board for pricing.
Mains
Fillet of Salmon, baked in miso, with giant black tiger prawns in a fragrant Sinhalese
coconut and lemongrass curry with ginger and coriander, served with jasmine rice
pak choi and mango chutney. 26.95
Lebanese lamb stuffed aubergine, served with a roast vegetable, date and rose
couscous, harrisa roast carrots, feta, and a minted tahini dressing. 25.95
Dithoise chicken, stuffed with almonds, pumpkin seeds and orange blossom honey.
Served on a bed of pul biber hummus, roasted butternut squash, and greens with
chilli jam. (n) 22.95
Fragrant butternut squash and Kasha cashew curry, served with jasmine rice,
mango relish and asian greens. (Vegan) (n) 19.95
Sides And Desserts Overleaf
Sides
Parmesan Frites 5.00
‘Greens’ with lovage pesto. 5.00
Fresh green leaf salad. 4.00
Sweet potato fries with garlic aioli 5.00
Desserts
A Jumble Room mainstay. Chrissy’s classic rushbearing gingerbread, served with
hot toffee sauce, and either caramel crunch ice cream or piping hot custard. 9.00
Deep fried, Biscoff centred bombalinos. (Mini Doughnuts) Vegan, but you
certainly don’t have to be vegan to enjoy these little balls of heaven. Served with
either vegan vanilla ice, or regular caramel crunch ice cream. 9.00
Mixed berry Eaton mess. Crisp rose and pistachio meringue and English Lakes
vanilla ice cream, topped with layers of whipped cream, fresh fruit, and sweet
berry compote. 9.00
Home made Jumble Room cheesecake of the day, served with vanilla ice cream. 9.50
Affogato. A delicate dessert comprising of vanilla ice cream and red bank
espresso. 5.50
