Tomato & red pepper consommé with manchego cheese & basil £8

Caramelized belly of pork with scallop & pear £13

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

Smoked breast of pigeon, charred corn & pickled mushrooms £9



Suffolk venison with parsnip, cavolo nero & hazelnuts £25

Truffle tortellini with salsify & Roscoff onions £17

Hake with curried mussels, coriander & cauliflower £19

Loin of local rabbit, with duck liver, beetroot, fennel & endive £25


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