Select

Starters

Haggis neeps & tatties £9

Suffolk blue cheese fondant with beetroot cannelloni £8

Caramelized belly of pork with scallop & pear £13

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

Mains

Venison & salt baked celeriac with watercress & blackberries £24

Cep & truffle risotto with salsify & wild mushrooms £17

Roasted loin of cod & lobster hot pot £22

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