Lunch & Dinner Menu

Snacks
Homemade treacle soda bread  4       
Seeded Gluten free bread  4
Scotch quails egg  4        
Olives  4
Maldon rock oysters  3        
 

Starters
Squash soup, pickled mushrooms, toasted pumpkin seeds  9
Marinaded Nedging tomatoes, goats curd  10
Parmesan & girolle risotto  12
Smoked haddock fishcake, leeks, parmesan  12
Pork & pistachio terrine, mustard, toast 10
Grilled partridge skewers, mushrooms, mustard glaze 13
 

Mains
Gnocchi, courgettes, ricotta, fried sage, lemon  18
Brill on the bone, cider butter sauce, roast fennel, new potatoes 28
Wild sea bass, orzo pasta, tomato, shellfish sauce  28
Chicken Kiev, cavelo nero, hazelnuts, celeriac  22
Flat iron, café de Paris hollandaise, runner beans, confit shallots, hand cut chips  25
Venison, crown prince squash, pickled walnut Comté sauce  30
 

To Share
Dry aged Dedham Vale sirloin on the bone, hand cut chips, peppercorn sauce, 
Café de Paris hollandaise, Seasonal Vegetables, mushrooms                    80 
 

Sides
Silver Adder rarebit cauliflower cheese  6    
Caesar  5
Hand cut chips 5  
Seasonal Nedging greens  5
 

Desserts
Iced nougat parfait, hazelnuts and pistachio, raspberry sorbet 9
BBQ fig leaf crème caramel  10
Treacle tart, sweet & sour plum, crème fraiche ice cream  10
Tosier dark chocolate mousse, banana, milk ice cream 12

Selection of ice creams & sorbets (per scoop)  2

Cheese chefs’ choice of Preserved fig, chutney, wafers  13

 

Dessert Wine            

                                                           

Elysium' Black Muscat, California, USA   7

Muscat de Beaumes de Venise, Rhône, France   8

Sauternes, Castelnau de Suduiraut, Bordeaux, France  10

 

We are proud to grow much of our own fruit, vegetables and herbs in our kitchen garden at Nedging Hall.
Produce may contain bone or shot. For allergen information, please check with the Manager. 

 

A discretionary 12.5% service charge is added to your bill.