Select

Starters

Chilled gazpacho with manchego cheese & basil £8

Caramelized belly of pork with scallop & pear £13

Haggis, neeps & tatties £8

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

Mains

Canon of Suffolk lamb, braised shoulder, crispy sweetbreads & ratatouille £24

Truffle arancini with artichoke & endive £17

Roasted halibut, confit cheek brandade, white beans & parsley £23

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

All produce is sourced locally where possible.
For more details on any allergens please speak to the manager on duty and a chef will advise.
For parties of 6 or more a 10% discretionary service charge will be added to your final bill.