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A la Carte 


Wasabi Crusted Cashews (v/ng) 4.40
Marinated Mixed Olives (v/ng) 4.40
Tamari drenched roast pumpkin and sunflower seed nibbles (v/ng) 3.65
Oaky Smokey Sundried Tomatoes (v/ng) 4.80

Beautiful Bread (vc/ngc) 6.95
Freshly baked fabulous salty herb focaccia served with virgin olive oil and balsamic.

Beautiful Bread with Enticing Embellishments (vc/ngc) 9.50
to pile upon your bread:Cipollini onions sticky sweet and savoury; Kalamata crush, deep and rich; Smoked sundried tomatoes.

Crispy Fried lavash bread (v/ngc) 9.50
Heaped with dreamy dukka dust served with salt lemon skordalia and charred aubergine zhuganoosh.

Hoi Sin Mixed Sesame Fried Tofu (v/ng) 8.00 served with pickled ginger and wasabi.

BBQ cherry wood smoked tofu skewers (v/ng) 8.10
Steeped in white miso chilli lime marinade, charred and topped with spring bulb,
ginger shiso soy hash served with peanut coconut butter dipping sauce.

Soup (vc/ngc) 7.50
Served with Freshly baked fabulous salty herb focaccia served with virgin olive oil and balsamic - Please ask your lovely server for daily details.

Souper Dukka (vc/ngc) 12.95
Soup (Please ask your lovely server for daily details) served with: Hot crispy fried lavash bread heaped with dukka dust served with salt lemon skordalia and charred aubergine zhuganoosh.Accompanied by a leafy salad of herby rocket, smoked tomatoes, Twineham Grange, lemon oil and roast tamari pumpkin and sunflower seeds.

Mince Pie and Chantilly Face 9.50
Hot Twineham Grange cheese and mustard seed pastry mince pie filled with mushroom marinade mincemeats served with hot porcini custard, quince pepper jelly, sherry and spice pickled walnut and Chantilly salt bean curds.

KFC (v/ng) 9.50
Korean fried cauliflower with sweet and sour sesame, onigiri rice, soused shiso dikon and khol rabi, pickled mirin ginger jelly and green leaf salt dried chips finished with chestnut purée.

Arepas Mojo (v/ng) 8.80
Deep fried sweetcorn chermoula chips served with chilli chelly jelly, avocado coriander chilli garlic hash and a fresh and zesty oregano and lime mojo.

The Terre à Tapas Sharing plate (vc/ngc) 15 per person
A selection of dishes from around the menu to share (only served in multiples of two) Please ask your lovely server for details.

Salads and Sides

Smoked Tomato and Rocket Salad (vc/ng) 8.85
Leafy salad of rocket, lashings of herbs and smoked tomatoes, shaved Twineham Grange dressed with lemon and extra virgin olive oil scattered with roast tamari pumpkin and sunflower seeds.

Crispy fried potato, Onion and Garlic Rosti with leafy salad of herby rocket (v/ng) 8.75
smoked tomatoes, Twineham Grange, lemon oil and roast tamari pumpkin and sunflower seeds.

Creamed Pea Puree, Pea and Mint Hash (vc/ng) 4.95
with lemon, parsley, mint oil, peppered pea tendrils.

Buttered Sautéed Spinach with Cream, Garlic and Nutmeg (vc/ngc) 4.95
with parsley sauce and pea tendrils.

Main Courses

Chimchimney Soufflé and Sooty Tops 15.95
Brighton Blue double baked soufflé wrapped in pickle powder butter parchment,loaded with charmer cheese cream, garlic oil and
thyme baked Jerusalem artichokes. Served with salt toffee apple tattie pave pie, sage and onion, scrumpy beet brew neeps, pink krout and toasted buckwheat hazel oat cob crunch.

Ding Dong Dengaku (v/ng) 15.90
Slow soft baked ume and ginger sake aubergine with tahini, toasted seed oil, white miso and mixed sesame crust with cranberry hibiscus juice. Served with amchur nori salt dusted puffed rice seaweed cracker, edamame, wasabi and yuzu pesto and
wakame vegetable thread salad.

Sneaky Peeking Steamers (vc) 15.50
Steamed rice buns stuffed with Szechuan marinated halloumi and ginger bok choy, with kimchi Chinese cabbage, lapsang souchong pickled watermelon & cucumber, a miso chilli sauce and spring onion garnish.

(vegan choice - as above with Szechuan mapo tofu )

Better Batter and Lemony Yemeni Relish 15.75
Soft buttermilk soaked halloumi dipped in chip shop batter, served with vodka-spiked preserved plum tomatoes, bright fresh pea mint hash with pickled quails egg, sea salad tartar and thick chips, finished with lemony Yemeni relish.

Chai Fawkes (vc/ngc) 15.85
Chestnut Rosti bomb with salt plum and camembert molten middle, rolled ingunpowder beet tea embers, served with heritage and rainbow chard flames,ragout of hoppy sticky cinder salsify and root logs, juniper soused bulbs and boktops. Finished with silken mushroom mallow, black garlic aioli and amber crimson salts.

Rosti Revisited (vc/ng) 14.98
Crispy fried potato, onion and garlic rosti, topped with sautéed buttered spinach,finished with cream, garlic, parsley and nutmeg, topped with a soft poached egg and toasted mustard rarebit topping.

(vegan choice - all cream and butter elements replaced with coconut,
nut or plant based butters and cheese replaced with marinated crispy cherrywood smoked tofu)


Thick cut chips (v/ngc) 5.85
served with aoili or ketchup

Smokey Scrunch Chips (v/ngc) 5.90
scrunched fried seasoned with smokey spice dust with avocado lime hash.

Old Bay Chips (ngc) 7.95
Hot salty chips with fried pickled jalapeno,dill gherkin finished with parsley bay spice mix served with kimchi mayonnaise.

Extra sides to have with whatever your wish!

Guacamole (v/ng) 1.75 / Chilly Chelly (v/ng) 1.50 /
Grilled Halloumi (ng) 3.75 / Vodka Tomatoes (v/ng) 2.00
Smoked Tofu with Peanut Hash (v/ng) 2.00
Hoisin Tofu (n/ng) 2.00 / Kimchi Mayonnaise (ng) 1.50
Homemade Fresh Aioli (ng) 80p

Terre à Terre is a vegetarian restaurant in Brighton which caters for not only a vegetarian diet but also vegan and gluten free diets. Where possible we will cater for more specific diets but require plenty of notice. If you have a particular request please contact us well before your booking.  Great food Brighton. 

Keys: V - vegan VC - vegan choice NG - no ingredients containing gluten used NGC - NG Choice
Please inform us of any allergies/ dietary requirements before ordering. Every effort is made to accommodate guests with food intolerances and allergies. With an open kitchen we are unable to guarantee that dishes other than (v/vc) will be completely allergen-free.