Hook House Artisan Take-Away Pizzas are open from Wednesday to Sunday every week between 5pm and 8pm.
TO ORDER CALL: 07706 997 714
MARGHERITA – £9.95
Mozzarella and Signature Blend Tomato Sauce
CAPRESE – £10.95
Mozzarella, Signature Blend Tomato Sauce, Baby Tomato and Fresh Basil
PEPPERONI – £11.95
Mozzarella, Signature Blend Tomato Sauce and Pepperoni
HAWAIIAN – £11.95
Mozzarella, Signature Blend Tomato Sauce, Honey Roasted Ham and Pineapple
HAM AND MUSHROOM – £11.95
Mozzarella, Signature Blend Tomato Sauce, Ham and Mushrooms
CHICKEN AND SWEETCORN – £11.95
Mozzarella, Signature Blend Tomato Sauce, Chicken and Sweetcorn
BARBEQUE CHICKEN – £12.95
Mozzarella, Signature Blend Tomato Sauce, Barbeque Chicken, Roasted Peppers and Red Onions
VEGGIE FEAST – £12.95
Mozzarella, Signature Blend Tomato Sauce, Artichokes, Mushrooms, Roasted Peppers, Olives and Red Onion
PARMA HAM AND ROCKET – £13.95
Mozzarella, Signature Blend Tomato Sauce, Parma Ham, Rocket and Fresh Parmesan Shavings
MEAT LOVER – £13.95
Mozzarella, Signature Blend Tomato Sauce, Pepperoni, Barbeque Chicken, Sausage, Ground Beef, Red Onions and Mushrooms
SPLIT THE DIFFERENCE – £13.95
Can’t make up your mind? Choose 2 options from the menu and enjoy 2 pizza flavours in one delicious 12” Pizza
Delicately flavoured with notes of green apple and pear, the palate shows a hint of sweetness making this wine just off-dry
A refreshing Sauvignon Blanc with citrus and tropical fruit flavours and a crisp finish.
Berri Estates (S.E. Aus)
The grapes for this fresh, lemony Chardonnay are fermented and matured in stainless steel with no oak contact; retaining the fresh varietal fruit with a crisp, ripe acidity and weight to produce a classic Chardonnnay.
Kleine Zalze (RSA)
Hand-harvested premium quality grapes from some of the oldest vines on the estate are used to produce this elegant, full-bodied wine. The initial fermentation is in stainless steel before being transferred to French oak barrels – a third new, the remaining being second or third fill.
Luis Felipe Edwards (Chile)
This Sauvignon Blanc is fresh and full-flavoured with an adgy acidity and some mineral notes. Bright and solid, this wine is rich with lush flavours of lime, grapefruit, greengage, gooseberry, green fig and a hint of green bell peppers with a long and attractive finish.
Waipara Hills (New Zealand)
Made form 100% Sauvignon Blanc grapes sourced from viineyards in both the Wairau and Awatere valleys of the Marlborough region. A generous and lifted style, showing powerful aromas of melon, nettle and snow pea; the plate bursts with fresh citrus, grapefruit and melon notes, the fruit carrying through to the aromatic finish
Paul Deloux (France)
The driest white Burgundy from the most northerly region of Burgundy. The wine is fermented and matured without oak to preserve the characteristic flinty notes.
A fruit-driven Merlot with raspberry and blueberry fruit leading to a soft finish.
Rare Vineyards (FRA)
The Pinot Noir grapes come from vineyards located in the south-west of Languedoc Roussillon, close to the Pyrénées Mountains; about 30% of the blend is aged in French oak.
The smooth, velvety palate shows cherry and blueberry flavours backed with a hint of sweet oak spice.
Château Haut-Roudier (FRA)
A blackberry, cherry and raspberry scented claret from a reliable 7.5-hectare property located in the commune of Maransin, north of Libourne. The blend, which is 80% Merlot and 20% Cabernet Sauvignon, ensures a soft, easy-drinking style that can be appreciated young.
KLEINE ZALZE (RSA)
From 30-year-old vines on the original Kleine Zalze farm. Traditional fermentation and long maceration for maximum colour and fruit extraction. Aged 12 months in small French oak barrels.
The quality of the premium grapes used shines through with typical Cabernet flavours such as blackcurrant, cassis and warm cedar notes.
Viña Pomal (SPAIN)
Made from 100% Tempranillo grapes grown in traditional, low-density, bush vine trained vineyards. After destemming, maceration and fermentation, the wine is aged for a year in American oak before spending a minimum of six months in the bottle prior to release. Deep morello-cherry red with violet hues; black fruit, liquorice and subtle mineral notes, cocoa and toasty notes from barrel ageing; supple and balanced with a refreshing finish.
Château La Fleur Plaisance (FRA)
Situated on one of the highest points of the Montagne Saint-Émilion region; the vineyard has a great south-facing exposure which allows perfect ripening conditions for the Merlot that dominates the blend. A soft, ripe wine with a delicious red-fruit character.
Kleine Zalze (RSA)
A rosé made from a blend of Cinsault and Gamay. Cinsault is the fourth most widely planted grape variety in France, and responsible for much of the rosé production there; it is therefore perhaps unsurprising that it does an equally good job under the ‘Mediterranean’ sun experienced in South-Western South Africa; Gamay is the famed grape used to make Beaujolais. Unoaked with only a few hours of skin contact to extract the colour, this is a fresh light-bodied wine with delicate notes of red fruits and floral notes, ideally served lightly chilled.
Cotes de provence
A medium-dry rosé from the central Loire made from the Grolleau grape.
Shows initial richness on the palate, with a balancing acidity and notes of red summer fruits.
Champagne and Sparkling Wines
Prosecco – Extra Dry
A fresh, dry, fruity sparkler made using the Glera grape. Packaged in a skittle shaped bottle with a gold and black label that looks simply stunning.
Louis Dornier et Fils
A light, fresh, vigorously youthful Champagne with a fine, elegant, slightly lemony nose, lively mousse and long, crisp palate. Outstanding value and consistently good. There is a high percentage of Pinot grapes (both Noir and Meunier) in the blend.
Light, delicate and elegant; dry, fresh and balanced with a green fruit and citrus character. Produced from first pressings, with up to 20% of reserve wine used to ensure consistency of style from year to year. The blend is 40% Chardonnay, 35% Pinot Noir, 25% Pinot Meunier; it receives three to four years ageing prior to release, this results in subtle hints of biscuit and brioche.