Haggis neeps & tatties £9

Suffolk blue cheese fondant with beetroot cannelloni £8

Seared scallops, cauliflower & apple £12

Smoked breast of Suffolk duck, confit leg & lentils £9



Fillet of bream, braised oxtail & rainbow chard £22

Cep & truffle risotto with salsify & wild mushrooms £17

Rump of Suffolk lamb, braised faggot, wild garlic & artichoke £22

Roasted loin of cod & lobster hot pot £22

Breast of Norfolk quail, confit leg, duck liver & turnip boulangere £23


Tasting Menu

Served for dinner to be taken by the whole table

A seven course tasting menu £80 pp chosen by Chef Chris Lee

£110 pp with a flight of wine