Haggis neeps & tatties £9

Suffolk blue cheese fondant with beetroot cannelloni £8

Partridge “all day” breakfast £10

Seared scallops, cauliflower & apple £11

Bildeston Crown “Ploughman’s” with 5 acorn Iberico ham £12



Brixham seabass, braised oxtail & rainbow chard £ 22

Cep & truffle risotto with salsify & wild mushrooms £17

Chargrilled sirloin of veal, cabbage, bacon & onions £22

Roasted loin of cod & lobster hot pot £ 21

Breast of Norfolk quail, confit leg, duck liver & turnip boulangere £21


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