Below is the current sample menu, our chef's change our menu on a regular daily basis so dishes are likely to change.

TO START

Cream of Asparagus Soup 6.50

Parmesan, garlic & rosemary foccia.

 

Pan Seared Scallops 8.50

Celeriac purée, baked chorizo & pancetta crisps. 

 

Double Baked Cheese Soufflé 6.50

Carpaccio of beetroot, candy walnuts & apple batons.

 

Carpaccio of Beef 8.00

Dressed micro leaf salad, caper & truffle oil dressing.

 

Antipasto Board 10.00 (for 2 17.00)

Oak smoked chorizo, fennel salami & Serrano ham, with spiced pear chutney,

 marinated olives, cornichons & artisan bread.

 

Fresh Fish Slate 10.00 (for 2 16.50)

Lowestoft smoked salmon & peppered mackerel, langoustines, smoked crevettes with lemon

 crème fraiche, caper berries & artisan bread.

 

 

THE MAIN COURSE

 

Pan Seared Duck Breast 20.00

Potato purée, heritage carrots, wild mushrooms asparagus & red wine jus

 

Braised Lamb Shank 18.00

With potato fondant, beetroot purée, purple sprouting broccoli, 

heritage carrots & red wine jus.

 

King Prawns & White Crab Linguine 16.50

With spinach, asparagus in a cream of white wine & parsley sauce.  

 

Grilled Whole Dover Sole 19.50

Crayfish & garlic butter, charred asparagus & crispy fries.

 

Celeriac, Artichoke, Spinach & Wild Mushroom Breaded Pudding 15.00

Butternut purée, crushed roots, winter greens & chestnut crumb.

   

28 Day Aged Norfolk Rib Eye Steak 23.50

With beef dripping chips, cherry tomatoes, wild mushroom & shallot sauce.

Add pan-seared scallops for 6.50

 

All our food is cooked fresh to order, if you have any food allergies or dietary requirements please tell a member of staff and we will accommodate your requirements to the best of our ability.