Sunday Menu

We celebrate the seasons and use only the freshest ultra-local ingredients.
Our menu sometimes changes; this is a sample menu.

Every Sunday , between 12 noon to 3.30 pm and 6 pm  to 7.30 pm, we serve our Sunday menu which includes several roast options. We have been named as serving among the best Sunday roasts in the UK. 

Nibbles
Sourdough baguette     4         
Seeded Gluten free bread 4
Scotch quails egg, tomato chutney  4  

Mushroom arancini, garlic mayo   5      
Olives 4        

Starters
Parsnip and white bean soup, verjus caramel, apple           11                                   
Treacle cured salmon, horseradish crème fraiche, beetroot, garden leaves     13
Crisp fried ham hock, gherkins, capers, garlic aioli       12
Duck liver parfait, mustard fruits, pickled pear, brioche      15
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Mains
Slow roast celeriac, pickled walnut & pear     20
Grilled cod, pickled apple, confit potato, leeks, smoked haddock cream   28
Pan roasted duck breast, gnocchi, chestnut mushrooms, mushroom sauce   29
 

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Roasts                         
Slow roasted sirloin of beef, carrot puree   26
60-day dry age roasted pork loin, parsnip puree  25
(Served with roast potatoes, root vegetables, greens, pickled cabbage, Yorkshire, gravy)

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Sharing
Roast Chateaubriand (for 2 to share), ox cheek croquette, cauliflower cheese       45pp
(Served with roast potatoes, root vegetables, greens, pickled cabbage, Yorkshire, gravy)
 

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Sides
Cauliflower cheese  6
Extra roast potatoes  5
Seasonal greens  5

Desserts
Burnt Basque cheesecake, rhubarb         11
Sticky toffee pudding, vanilla ice cream    13
Apple and quince crumble, vanilla ice cream    12
Chocolate & pumpkin seed millefeuille, espresso caramel, mascarpone ice cream      14
Selection of ice creams & sorbets (per scoop)  2

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Cheese chefs’ choice of 3 
Preserved fig, crab apple jelly, chutney, crackers  14
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With a focus on locally sourced produce, our menus change like the surrounding Suffolk landscape through the seasons. We're proud to grow many of our own vegetables, fruits and herbs in our gardens at Nedging Hall. Our food is about using the incredible ingredients that are right on our doorstep. The venison found on the menu is sourced on the estate. This is all key to our sustainability efforts, reducing food miles and allows our talented kitchen team to craft new dishes. 

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Any allergens, please check with the manager on duty and the chef will advise.

A discretionary 12.5% service charge is added your your bill. Where possible, we use produce from Nedging Hall Estate and beer from Mauldons Brewery. Please speak to our staff to find out more