Leek & potato tart with winter truffle £9

Pigeon & duck liver wellington with smoked pearl barley £10

Cumin roasted scallop with haggis, cauliflower & apple £12

Oxtail ravioli with English snails & bordelaise sauce £11



Pine roasted local venison loin, kidney pudding, cabbage & bacon £26

Fillet of halibut, choucroute, artichoke, salsify & black garlic £24

Ratatouille of vegetables, basil & Roquefort mousse £18

Pot roasted baby Suffolk chicken, confit leg, boudin blanc & onions £23


Tasting Menu

Served for dinner to be taken by the whole table

A seven-course tasting menu £80pp chosen by Chef Chris Lee

£110pp with a flight of wine