Lunch & Dinner Menu

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

 

Snacks
Sourdough baguette    5       
Seeded treacle bread  5
Scotch quails egg, aubergine pickle  5.5      
Olives  4.5
Paella stuffed mussels   6
Fallow sausage    6

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Starters
Pea soup, parmesan, mushroom arancini       11
Cured salmon, rhubarb, yoghurt, wild garlic    14
Pork & olive terrine, chicken liver parfait, pickles        16
Venison raviolo, cheese sauce, tomato chutney     16
Baron Bigod souffle, pickled white asparagus            13​

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Oysters
Mersea oyster, shallot vinaigrette   4.5    
Fried Oyster, tartare sauce         5.5
½ dozen (natural & fried)    23    
Dozen (natural & fried)       42

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Mains

Pecorino risotto, broad beans & wild garlic     22
Venison haunch, peppercorn, rosti, purple sprouting broccoli    32
Grilled cod, butter beans, asparagus    29
Lamb rump, yoghurt, wild garlic gnocchi      31
Pork belly, braised white carrot, hot & sour apricot       28​

8oz Rib eye steak, peppercorn sauce, onion rings, hand cut chips 38

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To Share
Chateaubriand, rosti chips, peppercorn sauce, red wine jus, mixed greens  (for two to share)  45pp

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Sides
Cauliflower cheese  6.5   
Tender stem broccoli, garlic butter  6
Hand cut chips   5  

Spring salad     6
Rosti chips, tartare sauce  7.5

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Desserts
Baked custard tart, rhubarb     12

Iced cheesecake parfait, strawberry sorbet, black pepper caramel   11
Crème fraiche pannacotta, prunes, coffee granita        13
Chocolate pumpkin seed millefeuille, espresso caramel, mascarpone ice cream  14

Neapolitan ice cream slice   6

Selection of ice creams & sorbets (per scoop)  2

Cheese chefs’ choice of three; and mustard fruits, crackers, malted walnut loaf    15

 

Dessert Wine            

                                                           

Elysium' Black Muscat, California, USA   7

Muscat de Beaumes de Venise, Rhône, France   8

Sauternes, Castelnau de Suduiraut, Bordeaux, France  10

 

We are proud to grow much of our own fruit, vegetables and herbs in our kitchen garden at Nedging Hall.
Produce may contain bone or shot. For allergen information, please check with the Manager. 

 

A discretionary 12.5% service charge is added to your bill.