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



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