The Manx Margherita
San Marzano tomato, Isle of Man buffalo mozzarella, basil from the polytunnel, finishing oil pressed in Ramsey.
£14
Seasonal small plates, slow‑proved sourdough pizza and a properly good flat white — served from morning warm‑ups to floodlit finals at the Padel Park.
A taste of what the kitchen is most proud of right now. Menu rotates with the seasons and whatever Sammy pulled out of the wood oven this morning.
San Marzano tomato, Isle of Man buffalo mozzarella, basil from the polytunnel, finishing oil pressed in Ramsey.
12-hour pulled belly, smoked maple glaze, pickled apple, crackling shards. Made for sharing — barely.
Smashed avo with chilli and lime, soft poached Manx hen egg, dukkah, our 48-hour sourdough.
Buttermilk-brined, charred over flame, lemon & thyme, served with rosemary fries and house slaw.
The Padel Park Eatery is the social heart of Nobles Park's new courts — a warm, plant‑filled room where players, families and locals all collide. Whether you're carb‑loading before a tournament, refuelling after a session or just here for the carrot cake, we've got you.
We work directly with Manx farmers, growers and bakers — because food should taste like the place it comes from.
Read our story →From buffet platters for league nights to full pizza-and-prosecco party menus, we'll sort the food. Tell us what you need.