The Granary Bristol is an independent café, restaurant and cocktail club at 32 Welsh Back, close to King Street and Queen Square. It occupies a landmark harbourside building whose historic character remains an important part of the dining experience.
The kitchen combines seasonal South West produce with Persian and Mediterranean influences. Flatbreads are made in house, while open-fire cooking brings char and theatre to vegetables, meat and larger dishes designed for sharing.
Breakfast and locally roasted coffee begin the day before the menu moves through brunch, lunch and evening plates. Feasting specials such as spiced grilled chicken, slow-roasted lamb and grilled aubergine encourage groups to eat communally.
A vaulted cellar becomes the Granary Club on selected evenings, adding cocktails and live entertainment to the wider venue. Guests with allergies, intolerances or dietary requirements should advise their server and confirm the current preparation before ordering.
Address: 32 Welsh Back, Bristol BS1 4SB, England
The Granary City Centre Menu
Starters
A la Carte Menu. Tuesday – Friday 5pm – Close, Saturday – Sunday 1pm – Close. Key: V: Vegetarian, VE: Vegan, GF: No Wheat Gluten.
The Granary Flatbread
Veysel Olive Oil & Za’atar. (VE)
Ezme
Roasted Blend of Tomatoes & Peppers, Crudités. (VE, GF)
Fava Hummus
Tahini, Lemon Juice, Garlic, Olive Oil, Crudités. (VE, GF)
Beetroot Borani
Nigella Seeds, Olive Oil, Crudités. (V, GF)
“Hortosoupa” Bean Broth
Greek Bean Vegetable Broth. (VE, GF)
Seared Halloumi
Spring Tomatoes, Black Olive Caramel, Herb Salad. (V, GF)
“Lahmacun” Spiced Lamb Flatbread
Parsley Salad, Sumac Onions.
Grilled Aubergine Pidé
San Marzano Tomato, Oregano, Spring Leaves, Pomegranate. (VE)
Lamb Kofta
Confit Garlic Yoghurt, Sumac Onion, Fresh Herbs. (GF)
Fried Chicken
Quince Hot Sauce, Lemon. (GF)
Gambas
Prawns, Turkish Butter, Parsley, Lemon Wedge. (GF)
Salt Baked Celeriac Steak
Onion Purée, Roasted Chicory, Buckwheat Za’atar. (VE, GF)
Roasted Romanesco
Caponata, Salsa Ayada, Fresh Herbs. (V, GF)
Flame Grilled Flat Iron
Pedro Ximinez Sauce, Pickled Grapes. (GF)
Lamb Leg Shawarma
Braised Buckwheat, Preserved Lemon, Winter Leaves. (GF)
Grilled Half Chicken
Coffee Rub, Beetroot Slaw, Spiced Raisin Sauce. (GF)
Market Fish
Mussulman Sauce, Seasonal Greens, Pickled Carrot, Curry Leaf Oil. (GF)
Sides
A la Carte Menu. Tuesday – Friday 5pm – Close, Saturday – Sunday 1pm – Close. Key: V: Vegetarian, VE: Vegan, GF: No Wheat Gluten.
Crispy Potatoes
Triple cooked potatoes, Oregano, Ras El Hanout. (VE, GF)
Charred Cabbage
Chermoula Butter, Black Onion Seeds. (V, GF)
Seasonal Leaves
Blood Orange & Pickled Fennel. (VE, GF)
Plain Flatbread
(VE)
House Pickles
Fennel, Carrot, Cabbage, Veysel Olive Oil. (VE, GF)
Feasting Specials
Cooked Over Fire. Designed to be shared between 2/3 people. Available across à la carte service all week-long.
Spiced Grilled Chicken
Spiced Raisin Sauce. Served with roasted root vegetables, quinoa tabbouleh, herb salad, pickles, garlic yoghurt and flatbreads. Serves 2-3 people.
Slow Roasted Persian Lamb
Garlic Yogurt. Served with roasted root vegetables, quinoa tabbouleh, herb salad, pickles, garlic yoghurt and flatbreads. Serves 2-3 people.
Grilled Celeriac Steak
Onion Sauce. (VE). Serves 2-3 people.
Kids Breakfast
Ask for vegan options.
Small Porridge
Two Egg Omelette
Breakfast Bun (Bacon, Sausage or Egg)
Build your own
£2 per item. Choose from: Sausage, Bacon, Flatbread, Granary Beans, Egg (scrambled / fried / boiled), Mushroom.
Kids Snacks
Kids Hummus with Cucumber Sticks
Garlic Flatbread
Kids Desserts
Ice Cream
Yoghurt & Fruit Preserve
Mini Chocolate Mousse
Kids Mains
All served with crispy potatoes and either salad or seasonal vegetables.
Sausage & Beans
Fried Chicken
Margherita Pizza
Grilled Fish of the day
Market Table
Daily Selection of Small Batch Artisan Pastries by The Bristol Pastery Kitchen.
Daily Selection of Small Batch Artisan Pastries
Grains & Bowls
Breakfast Menu. Tuesday – Sunday | 9am – 12:30pm. Key: V: Vegetarian, VE: Vegan, GF: No Wheat Gluten.
Porridge
Caramelised Orange, Cinnamon, Hazelnuts. (VE, GF)
Chia Seed Pudding
Candied Nuts, Cranberries. (VE, GF)
House Granola
Seasonal Fruit Compote, Greek Yoghurt. (V, GF)
Breakfast Mains
Breakfast Menu. Tuesday – Sunday | 9am – 12:30pm. Key: V: Vegetarian, VE: Vegan, GF: No Wheat Gluten.
The Granary Breakfast
House Flatbread, Grilled Bacon, Sausage, Fried Eggs, Portobello Mushroom, Black Pudding, Granary Beans.
The Granary Vegan Breakfast
House Flatbread, Potato Cake, Spinach, Portobello, Mushroom, Leeks, Granary Beans. (VE)
'Maakouda' Potato Cake
Harissa & Tomato Sauce, Fried Egg, Soft Herb. (V, GF)
Smoked Salmon & Scrambled Eggs
Potato Cake, Chives, Lemon. (GF)
Baked Eggs
Spinach, Leeks, White Beans, Flatbread. (V)
Persian Omelette
Cumin, Coriander, Green Chilli, Shallot, Flatbread. (V)
Breakfast Buns
with Tomato Chutney.
The Breakfast Stack
Fried Egg, Merguez Sausage, Bacon & Makouda Potato Cake.
Bacon / Portobello Mushroom / Merguez Sausage / Omelette / Sausage
Additions
Breakfast Menu additions.
Eggs
(V, GF)
Bacon
(GF)
Sausage
(GF)
Merguez Sausage
(GF)
Smoked Salmon
(GF)
Black Pudding
Baked Flatbread
(VE)
Granary Beans
(VE, GF)
Portobello Mushroom
(VE / GF)
Lunch Dips
Lunch Menu. Tuesday – Friday 12:30pm – 5pm. Key: V: Vegetarian, VE: Vegan, GF: No Wheat Gluten.
The Granary Flatbread
Veysel Olive Oil & Za’atar. (VE)
Ezme
Roasted Blend of Tomatoes & Peppers, Crudités. (VE, GF)
Fava Hummus
Tahini, Lemon Juice, Garlic, Olive Oil, Crudités. (VE, GF)
Beetroot Borani
Nigella Seeds, Olive Oil, Crudités. (V, GF)
“Hortosoupa” Bean Broth
Greek Bean Vegetable Broth. (VE, GF)
Lunch Plates
Lunch Menu. Tuesday – Friday 12:30pm – 5pm. Key: V: Vegetarian, VE: Vegan, GF: No Wheat Gluten.
The Granary Grain Bowl
Quinoa, Seasonal Market Vegetables, Spring Leaves, Hummus. (VE, GF). Add to your bowl: Smoked Salmon 3.5 (GF), Grilled Chicken 4 (GF), Roast Squash 4 (GF, VE), Fried Chicken 5 (GF).
Baked Eggs
Spinach, Leeks, White Beans, Flatbread. (V)
'Maakouda' Potato Cake
Harissa & Tomato Sauce, Fried Egg. (V)
Lamb Kofta
Buckwheat, Sumac Onions & Garlic Yoghurt. (GF)
Steak Frites
Persian Butter. (GF)
Grilled Half Chicken
Coffee Rub, Beetroot Slaw, Spiced Raisin Sauce. (GF)
Roasted Romanesco
Caponata, Salsa Ayada, Fresh Herbs. (V, GF)
“Lahmacun” Spiced Lamb Flatbread
Parsley Salad, Sumac Onions.
Grilled Aubergine Pidé
San Marzano Tomato, Oregano, Spring Leaves, Pomegranate. (VE)
Fried Chicken Bun
Quince Hot Sauce, Beetroot Slaw.
Battered Market Fish Bun
Salted Cabbage, Yoghurt Tartare Sauce & pickled fennel.
Lunch Sides
Lunch Menu. Tuesday – Friday 12:30pm – 5pm. Key: V: Vegetarian, VE: Vegan, GF: No Wheat Gluten.
Crispy Potatoes
Triple cooked potatoes, Oregano, Ras El Hanout. (VE, GF)
Charred Cabbage
Chermoula Butter, Black Onion Seeds. (V , GF)
Seasonal Leaf Salad
Blood Orange & Pickled Fennel. (VE, GF)
Plain Flatbread
(VE)
House Pickles
Fennel, Carrot, Cucumber, Veysel Olive Oil. (VE, GF)
Merguez Sausage
(GF)
Soft-Boiled Egg
(GF, V)
Evening Starters
A la Carte Menu. Tuesday – Friday 5pm – Close, Saturday – Sunday 1pm – Close. Key: V: Vegetarian, VE: Vegan, GF: No Wheat Gluten.
The Granary Flatbread
Veysel Olive Oil & Za’atar. (VE)
Ezme
Roasted Blend of Tomatoes & Peppers, Flatbread. (VE)
Fava Hummus
Tahini, Lemon Juice, Garlic, Olive Oil, Flatbread. (VE)
Beetroot Borani
Nigella Seeds, Olive Oil, Flatbread. (V)
“Fattoush” Salad
Tomato, Cucumber, Radish, Lettuce, Mint, Croutons. (VE)
Seared Haloumi
Spring Tomatoes, Black Olive Caramel, Herb Salad. (V, GF)
“Lahmucan” Spiced Lamb Flatbread
Parsley Salad, Sumac Onions.
Grilled Aubergine Pidé
San Marzano Tomato, Oregano, Spring Leaves, Pomegranate. (VE)
Lamb Kofta
Confit Garlic Yoghurt, Sumac Onion, Fresh Herbs. (GF)
Fried Chicken
Quince Hot Sauce, Lemon. (GF)
Gambas
Prawns, Turkish Butter, Parsley, Lemon Wedge. (GF)
Imam Bayildi
Grilled Aubergine, Tomato Ragu, Yoghurt, Herb Salad. (V, GF)
Flame Grilled Flat Iron
Pedro Ximinez Sauce, Pickled Grapes. (GF)
Lamb Leg Shawarma
Couscous, Apricot, Winter Leaves.
Grilled Half Chicken
Coffee Rub, Beetroot Slaw, Spiced Raisin Sauce. (GF)
Market Fish
Mussulman Sauce, Spring Greens, Pickled Carrot, Curry Leaf Oil. (GF)
Vegetable Tagine
Couscous, Apricot, Seasonal, Leaves. (VE)
Evening Sides
A la Carte Menu. Tuesday – Friday 5pm – Close, Saturday – Sunday 1pm – Close. Key: V: Vegetarian, VE: Vegan, GF: No Wheat Gluten.
Koffman Fries
Ras El Hanout, Oregano, Parsley. (VE, GF)
Seasonal Leaves
Blood Orange & Pickled Fennel. (VE, GF)
Plain Flatbread
(VE)
House Pickles
Fennel, Carrot, Cabbage, Veysel Olive Oil. (VE, GF)
Evening Feasting Specials
Cooked Over Fire. Designed to be shared between 2/3 people.
Spiced Grilled Chicken
Spiced Raisin Sauce.
Slow Roasted Persian Lamb
Garlic Yogurt.
Grilled Aubergine Steak
Tomato Ragu. (VE)
Coffees & Chocolate
Syrups: Caramel, Hazelnut, Vanilla, Chai. .40. Alternative Milks: Oat Milk. .20.
Espresso
Americano / Macchiato / Cortado
Flat White / Latte / Cappuccino
Mocha / Hot Chocolate
Iced Coffees
Breakfast Tipples
From 10am.
Bloody Mary
Mimosa
Di Maria – Prosecco
Juices
Bristol Born, Cold Press. No Additives. Shot – 2.5, Glass – 5.
Energise
Orange, Lemon, Ginger, Tumeric Root & Cayenne Pepper
Recover
Red Apple, Carrot, Tumeric Root & Cayenne Pepper
Renew
Green Apple, Cucumber, Celery, Spinach, Parsley, Mint & Lime
Apple / Orange
Teas
English Breakfast / Decaf, Darjeeling / Earl Grey, Jasmine / Fresh Mint / Sencha Green, Chamomile / Red Berries. 3.2. Seasonal Iced Tea 3.8.