LUNCH

Served Monday to Friday, 12-3pm

TOASTED WRAPS

Served with raita and dressed leaves. Add a side of fries for 2.50

🆕 JERK CHICKEN

Rice & peas, tortilla chips, spinach, avocado, cheddar cheese, pico de gallo.

🌶️ (available V with plant based “chicken”)

10.50

ABU NOOR FALAFEL

Houmous, pickled red cabbage, grated carrot, baby spinach, lemon and tahini dressing, pico de gallo.

10.50

VG (available GF as a salad bowl, no wrap)

BREADED HALLOUMI

House slaw, chilli jam, baby gem, grilled courgette, pickled red onion. 10.50

MAINS

10.50

🆕 ARANCINI 4 CHEESES

(Mozzarella, gorgonzola, provola and aged cheeses), on wilted spinach and a red wine tomato sauce.

10.50

15.50

BOCA BEEF

6oz beef burger, burger sauce, Monterey Jack cheese, baby gem, beef tomato, red onion and pickles in a toasted sesame seed bun; house seasoned fries, house slaw.

15.50

(Available GF)

Add bacon 1.50 • Add Miso Portobello mushroom 1.50

15.50

🆕 PLANT BASED BURGER

Moving Mountains plant based burger, burger sauce, Monterey Jack cheese, baby gem, beef tomato, red onion and pickles in a toasted sesame seed bun; house seasoned fries, house slaw.

15.50

V (available VG)

Add Miso Portobello mushroom 1.50 • Add avocado 1.50

SALADS

Small 9.50 Main 14.50

CHICKEN CAESAR

Sliced lemon and thyme roasted chicken breast, bacon lardons, boiled egg, baby gem, anchovies, rocket, sourdough croutons, yoghurt caesar dressing, shaved parmesan.

Small 9.50 Main 14.50

Small 9 Main 13

BOCA GREEN SALAD

Avocado, Kalamata olives, cucumber, sun-blushed tomatoes, spring onion, rocket, fine beans, baby gem, roasted artichokes, pumpkin seeds, fresh herbs, wholegrain mustard & lemon dressing.

Small 9 Main 13

VG GF

Add feta V 2.50 • Add vegan feta VG 2.50.

MEDITERRANEAN HOUMOUS BOWL (🆕 recipe)

Abu Noir falafel, houmous, grated carrot, roast butternut squash, avocado, pickled cucumber, pickled red cabbage, steamed wild rice, baby spinach, soy toasted seeds and grains, lemon & tahini dressing, olive oil & balsamic.

VG GF

Add crumbled feta V 2.50 • Add vegan feta VG 2.50

SIDES

5.50

FOCACCIA AND HOUMOUS

Oil, balsamic.

5.50

(available with GF bread)

MIXED OLIVES

VG GF

HOUSE SLAW

VG GF

SIDE SALAD

Chopped Cos lettuce, cucumber, tomato, red onion, rocket, radish, drizzled in a lemon olive oil, balsamic dressing.

VG GF

CHIPS & DIPS

5.95

V GF (available VG)

CHEESY CHIPS & DIPS

7.50

V GF

5.95

GARLIC PIZZA BREAD

Olive oil, garlic, ground black pepper, rosemary.

5.95

V (available VG* & GF)

Add a crust dip 1.50

GARLIC AND MOZZARELLA PIZZA BREAD

Olive oil, garlic, mozzarella, ground black pepper, rosemary. 7.95

V (available VG* & GF)

Add a crust dip 1.50

SWEET PLATES

6.50

BOCA BROWNIE

Chocolate sauce, berry compote.

6.50

V GF

Add vanilla ice cream V 2

7.50

KnickerBOCAglory

2 scoops of ice cream, dark chocolate brownie bites, berry compote, chocolate sauce.

7.50

V GF

5.50

AFFOGATO

1 scoop of vanilla ice cream with a shot of espresso.

5.50

V GF

Add Amaretto shot 4.50

1 scoop 2 • 2 scoops 4 • 3 scoops 5.50

PLANT-BASED VANILLA ICE CREAM

Topped with fruit coulis.

1 scoop 2 • 2 scoops 4 • 3 scoops 5.50

VG GF

1 scoop 2 • 2 scoops 4 • 3 scoops 5.50

SORBET

Topped with fruit coulis. Raspberry • Lemon • Mango.

1 scoop 2 • 2 scoops 4 • 3 scoops 5.50

VG GF

1 scoop 3.50 • 2 scoops 5.50 • 3 scoops 7.50

BOCA GELATO

1 scoop 3.50 • 2 scoops 5.50 • 3 scoops 7.50

Tiramisu

topped with a cocoa and sponge crumb.

Pistachio

topped with pistachio praline.

V N

Amarenata Cherry

topped with Maraschino cherries.

Chocolate

topped with a dark chocolate crumb.

Lunch Menu

LUNCH

Served Monday to Friday, 12-3pm

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