SERVED AT THE STONEMASONS ARMS
BETWEEN 3PM AND 10PM DAILY
LOOKING FOR THE SODO EXPERIENCE AT HOME?
sample menu
sides
NOCELLARA OLIVES
4.5
CUCUMBER & TAHINI
Pickled cucumber with harissa
5
BURRATA & SALSA MACHA
Classic burrata drizzled with hazelnut salsa Macha served w/ bread
7
ANTIPASTI PLATE
Smoked olives, smoked artichoke, sunblushed tomatoes, aubergine & pepperoncini peppers
8
SALUMI PLATTER
Fennel & Garlic Salami, Coppa, Lomo, Lincolnshire Poacher served w/bread
9
GARLIC BREAD
5
Add mozzarella
1
ROCKET SALAD
w/ pickled heritage tomatoes & cows curd
5
DOUBLE-COOKED CHIPS
3.5
DIPS
Aioli, Vegan Mayo, Ketchup, Mayo
1
Please consult a staff member for a comprehensive allergen list.
pizza
SOURDOUGH
Long ferment sourdough is an ancient bread making method, which breaks down the gluten and starches in the flour to make it easier to digest and the nutrients more readily available.
THE WICKER MAN
Tomato, mozzarella, nduja, pepperoni, mascarpone & scotch bonnet chilli honey
13
TOP BOY (VEGAN)
Tomato, artichoke, caramelised onions, olives, garlic & thyme mushrooms, walnuts & truffle oil
11
BLUE ART
Tomato, mozzarella, gorgonzola, artichokes & olives
11
DIRTY BOY
Tomato, mozzarella, caramelised onions, garlic & thyme mushrooms & smoked pancetta
13
WHITE GOAT
Mozzarella, caramelised onion, olives, walnuts, goats cheese, scotch bonnet chilli honey & truffle oil
11
LORENA
Tomato, mozzarella, butternut squash, feta, pine nuts & rosemary
11
JON BON CHOVY
Tomato, mozzarella, anchovies, capers, olives, chillies & fresh parsley
13
MARGHERITA
Tomato, mozzarella & basil
9
Please consult a staff member for a comprehensive allergen list.
dessert
CHOCOLATE BROWNIE
w/ vanilla ice cream & salted caramel
5.75
TIRAMISU
Homemade classic
5.75
Please consult a staff member for a comprehensive allergen list.
SOURCING
SOURDOUGH
Long ferment sourdough is an ancient bread-making method that breaks down the gluten and starches in the flour to make it easier to digest and the nutrients are readily available.
FLOUR
Our dough is made using a combination of organic roller milled wheat and stone-ground heritage grains. We find this combination gives our pizzas rise and strength whilst also being nutritious and flavoursome.
MOZZARELLA
Ours is made fresh for us in Essex using UK milk.
CHARCUTERIE
Our cured meats come from our friends at Cobble Land Cured. They use grass-fed, free-range animals reared in the UK.
VEGETABLES
We work with urban gardens and UK producers such as Isle of Wight Tomatoes to bring local, fresh, seasonal vegetables to your pizzas and sides.
HONEY
We use raw UK honey from Busy Bees, in Stains-upon-Thames & Maidenhead
Please consult a staff member for a comprehensive allergen list.
