Lunch & Dinner Menu

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

​

Our set menu runs 12 - 2.30pm Monday - Friday, 2 courses £25, 3 courses £30.
The menu changes almost daily.

 

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

​

Starters
Halloumi, yellow tomato, pickled melon    13
Chilled pea soup, yoghurt, pea, mint         11
Cured salmon, jalapeno, yoghurt, gooseberries       14
Chicken liver parfait, pickled cherry, baguette          16
Heritage tomato, peach, goat curd salad    13​

​

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

​

Mains

Roasted courgette, polenta, kohlrabi & feta salad       22
Venison haunch, peppercorn, rosti, Nedging runner beans   32
Grilled & crispy plaice, butter beans, broad beans, peas   29
Treacle cured pork ribeye, garlic croquette, Nedging gherkins & leaves         28
Lamb rump, yoghurt, black garlic, courgette, polenta         31​

Sirloin steak on the bone, Café de Paris mayonnaise, onion rings, hand cut chips 39

​

To Share (Special July Sharing Menu, 45 pp)

 

Sourdough baguette, mushroom arancini, scotch quail’s egg                                              

Chateaubriand, onion rings, rosti chips, peppercorn sauce, red wine jus, mixed greens

Tiramisu        

​

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

Spring salad     6
Rosti chips, tartare sauce  7.5

​

Desserts
Baked custard tart, gooseberry & ginger beer sorbet         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.