Select

Starters

Crispy hen’s egg, morels, wild garlic, asparagus & truffle £10

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

Cumin roasted scallop with cauliflower & apple £12

Roasted Suffolk quail, smoked leg & charred plums £11

Mains

Suffolk venison with parsnip, cavolo nero & hazelnuts £25

Walnut and gorgonzola gnocchi with warm Waldorf salad & verjus cream £18

Fillet of turbot with English snails, baby vegetables & garden herb sauce £25

Loin of local rabbit, with duck liver, beetroot, fennel & endive £23

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.