Sunday 15th March 2026
Lunch served 11.30 to 4pm
Dinner from 6 to 7.30pm

Lunch & Dinner Menu

To start may we suggest
A Bernard Remy Carte Blanche Kir Royale     12
 

Snacks 
Sourdough baguette     4         
Seeded treacle bread     4
Jumbo Gordal Olives    4        
Mushroom arancini, garlic mayo    5

Scotch quails egg, aubergine pickle   5

Mersea oyster, shallot vinaigrette    4

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Starters
Pea & mint soup, ricotta tortellini      10
Baron Bigot twice baked cheese souffle, leek, mustard sauce    12
Local asparagus, scotched quail egg, morel vinaigrette   14
Smoked haddock fishcake, soft boiled egg, warm tartare sauce     13
Pork & apricot terrine, pickled courgettes, toasted baguette   13

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Mains
Pan roasted cod, butterbeans, asparagus, wild garlic, broad beans   28
Wild garlic & pecorino risotto, pickled walnut & broad beans    25
Slow roast chicken, broccoli. morels, tarragon gnocchi, parmesan sauce     27
Beef Wellington, seasonal greens, roast potatoes, red wine jus  42
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Roasts
Roast beef, carrot puree   26
60-day dry age roasted pork loin, parsnip puree    25
(Served with roast potatoes, root vegetables, green, pickled cabbage, Yorkshire, gravy)

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To Share

Taste of Suffolk lamb, minted new potatoes, asparagus, (for 2 to share)       39pp

Chateaubriand, rosti chips, peppercorn sauce, red wine jus, mixed greens (for 2 to share)   45pp

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Sides
Cauliflower cheese, crispy crumb   6
Extra roast potatoes   5
Seasonal greens  5
Fine beans, garlic butter   5 

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Desserts
Basque cheesecake, orange sorbet   11
Ginger posset, rhubarb, shortbread   10
Treacle tart, poached quince, crème fraiche ice cream   12
Dark chocolate moose, marigold marmalade, marmalade ice cream  13

Cheese chefs’ choice of 3 
Preserved fig, medlar jelly, chutney, crackers    15

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Any allergens, please check with the manager on duty and the chef will advise.
A service charge of 12.5% is added.
Where possible, we use produce from Nedging Hall Estate and beer from Mauldons brewery.
Please speak to our staff to find out more....