Crispy hen’s egg, morels, wild garlic, asparagus & truffle £10

Seared duck liver with confit leg, pain d’épice & pineapple £10

Cumin roasted scallop with cauliflower & apple £12

Roasted Suffolk quail, smoked leg & charred plums £11



Suffolk venison with parsnip, cavolo nero & hazelnuts £25

Walnut and gorgonzola gnocchi with warm Waldorf salad & verjus cream £18

Fillet of turbot with English snails, baby vegetables & garden herb sauce £25

Loin of local rabbit, with duck liver, beetroot, fennel & endive £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