Contemporary
It's called Indulge, not abstain, says owner Amanda Hinds so leave your diet at the door and enjoy the produce-driven menu and handmade cakes and pastries inside. The menu starts with breakfast's free-range eggs with locally smoked duck ham, roasted pumpkin omelette, Turkish eggs with hummus, mint and lemon yoghurt. Lunch is equally enticing with fish tacos, retro doorstop toasties, rib fillet steak sandwiches or carbonara. Gluten-free and other dietary requirements are catered for; just don't ask for fat-free.
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