Crispy hen’s egg, king oyster mushrooms, rainbow chard & truffle £10

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

Cumin roasted scallop with cauliflower & apple £12

Red Poll tongue “ploughman’s” £14



Suffolk venison with parsnip, cavolo nero & hazelnuts £25

Ratatouille of vegetables, basil & Roquefort mousse £18

Fillet of Cornish trout, English snails, baby vegetables & garden herb sauce £20

Loin of local rabbit, with duck liver, beetroot, fennel & endive £22


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