OUR MENUS
MENU 33 Lunch
MENU 33 Lunch
Amuse bouche
Homemade breads
—
Torched Mackerel
Curried cauliflower, capers, sultanas, yeast, parsley
Smoked Beetroot
Windrush goats cheese, apple, tarragon
—
Beef
Blade & corned, ratte fondant, pickled onion, peas, land cress, Madeira sauce
Loch Tay Salmon
Artichoke, broad beans, mangetout, gooseberry, red wine reduction
—
Poached Peach
Crème fraîche sorbet, lemon verbena, meringue
Strawberry
White chocolate mousse, sable biscuit, strawberry sorbet, apple marigold
3 courses £33
Our 500ml carafe of lunchtime wines include:
Honu sauvignon blanc, New Zealand £17
Picpoul de Pinet, dom. St Louis, France £16
Primitivo, Senza, Italy £14
Parlez vous Mal bec, France £15
Marcin Martin Shiraz rose, France £14
or
Joseph Perrier (half bottle) £40
—
For any allergies, please inform a member of staff.
For tables of 5 or more, a discretionary 10% service charge will be added to the bill
MENU 44 Dinner
MENU 44 Dinner
Amuse bouche
Homemade breads
—
Torched Mackerel
Curried cauliflower, capers, sultanas, yeast, parsley
Smoked Beetroot
Windrush goats cheese, apple, tarragon
—
Beef
Blade & corned, ratte fondant, pickled onion, peas, land cress, Madeira sauce
Loch Tay Salmon
Artichoke, broad beans, mangetout, gooseberry, red wine reduction
—
Poached Peach
Crème fraîche sorbet, lemon verbena, meringue
Strawberry
White chocolate mousse, sable biscuit, strawberry sorbet, apple marigold
3 courses £44
For any allergies, please inform a member of staff.
For tables of 5 or more, a discretionary 10% service charge will be added to the bill
MENU 55 Lunch / Dinner
MENU 55 Lunch / Dinner
Amuse bouche
Homemade breads
—
Seared Scallop
Heirloom tomato, basil, balsamic, tomato dashi
Chicken & Ham Hock Terrine
Sweetcorn, truffle, nasturtium
Crispy Duck Yolk
Suffolk chorizo, borlotti beans, red pepper, rocket
—
Skate
Mussels, leeks, Jersey royals, kohlrabi, sea herbs, champagne & dill sauce
Blythburgh Pork
Chop & Shoulder, pomme puree, courgette, marjoram, sweet and sour tomatoes
Cornish Lamb
Cannon & braised leg, goats curd, aubergine & miso, carrot, coriander
—
Pain d'épice souffle
Raspberry sorbet (Please allow 20 minutes cooking time)
Chocolate
Callebaut chocolate delice, peanut butter ice cream
Cheeses
Selection of English/ European cheeses
3 Courses £55
For any allergies, please alert a member of staff.
For tables of 5 or more, a discretionary 10% service charge will be added to the bill
MENU 77 Taster 6 Course Lunch /Dinner
TASTER - 6 Course Lunch / Dinner
Amuse bouche
Homemade breads
—
Seared Scallop
Heirloom tomato, basil, balsamic, tomato dashi
—
Crispy Duck yolk
Suffolk chorizo, borlotti beans, red pepper, rocket
—
South Coast Skate
Mussels, leeks,Jersey royals, kohlrabi, sea herbs, champagne & dill sauce
—
Cornish Lamb
New season cannon & shoulder, goats curd, aubergine & miso, carrot, coriander
—
Pain d'épice souffle
Raspberry sorbet (Please allow 20 minutes cooking time)
—
Cheeses
Selection of English/ European cheeses
6 course tasting menu £77 / pairing wines £55
Tasting menu to be enjoyed by the whole table
Our Paring Tasting Wines £55
This is a blind tasting with carefully selected wines to pair with each course.
SUNDAY LUNCH Lunch
SUNDAY LUNCH Lunch
Amuse bouche
Homemade breads
—
Torched Mackerel
Curried cauliflower, capers, sultanas, yeast, parsley
Smoked Beetroot
Windrush goats cheese, apple, tarragon
—
Beef
Blade & corned, ratte fondant, pickled onion, peas, land cress, Madeira sauce
Loch Tay Salmon
Artichoke, broad beans, mangetout, gooseberry, red wine reduction
Traditional Sunday Roast
38 day aged Rump cap with trimmings
(£5 supplement)
—
Poached Peach
Crème fraîche sorbet, lemon verbena, meringue
Strawberry
White chocolate mousse, sable biscuit, strawberry sorbet, apple marigold
3 courses £33
Our 500ml carafe of lunchtime wines include:
Hon u sauvignon blanc, New Zealand £17
Picpoul de Pinet, dom. St Louis, France £16
Primitivo, Senza, Italy £14
Parlez vous Mal bec, France £15
Marcin Martin Shiraz rose, France £14
or
Joseph Perrier (half bottle) £40
—
For any allergies, please inform a member of staff.
For tables of 5 or more, a discretionary 10% service charge will be added to the bill
VEGETARIAN MENU
VEGETARIAN MENU 33
Amuse bouche
Homemade breads
—
Smoked Beetroot
Windrush goats cheese, apple, tarragon
Heirloom Tomato Salad
Wild rice, Thai basil, balsamic, tomato consume
—
Duck yolk
Courgette, pomme puree, borlotti beans, red pepper, rocket
Roasted Carrot
Aubergine & miso puree, goats curd, dehydrated yeast, coriander
—
Pain d'épice souffle
Raspberry sorbet (Please allow 20 minutes cooking time)
Strawberry
White chocolate mousse, sable biscuit, strawberry sorbet, apple marigold
Cheeses
Selection of vegetarian cheeses
3 courses £33
For any allergies, please alert a member of staff.
For table of sor more, a discretionary 10% service charge will be added to the bill
VEGETARIAN MENU 66
Amuse bouche
Homemade breads
—
Smoked Beetroot
Windrush goats cheese, apple, tarragon
—
Heirloom Tomato Salad
Wild rice, Thai basil, balsamic, tomato consume
—
Duck yolk
Courgette, pomme puree, borlotti beans, red pepper, rocket
—
Roasted Carrot
Aubergine & miso puree, goats curd, dehydrated yeast, coriander
—
Pain d'épice souffle
Raspberry sorbet (Please allow 20 minutes cooking time)
—
Cheeses
Selection of vegetarian cheeses
6 course tasting menu £66 / pairing wines £55
For food allergies please inform a member of the restaurant team
CHILDREN'S MENU
CHILDRENS MENU
Macaroni cheese
Avocado with prawns
—
Sausage mash & beans
Fish fingers, chips, peas
—
Chocolate "surprise"
Ice cream and sorbets selection
£15
Menu designed by
Jessica CheaI & Phoebe Cheal
(Aged 11 & 9)
