Sunday Menu

- Snacks -
 

Gordal olives £5 | Goats cheese doughnut, beetroot sugar £7
6 Mersea island native oysters £16 | Lobster roll, dill mayo, caviar £11

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- Starters -

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French onion soup with a parmesan flute £10
Smoked haddock fishcake, confit potato, corn chowder, tomato, tarragon oil £12
Half dozen Dorset snails with parsley & garlic butter, Biddles bread £12
Smoked Mackeral pate with Horseradish, pickled cucumber & baguette £11
Beef fillet tartare, Bloody Mary mix, confit yolk, pickles & toast £15

- To Follow -
 

Roast Sirloin Red Poll beef, Yorkshire pudding & seasonal vegetables £25
Roast Pork tenderloin, mash potatoe, Hispi cabbage, baked apple, wholegrain sauce £18
Moules Mariniere with fries and baguette £16

Cod fillet, brandade, poached salsify, artichoke, black garlic, beurre blanc £23
Beetroot Risotto, walnuts, beetroot crisps £18

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- To Finish -

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Spiced fruit Baked Alaska £9
Lemon posset, oat crumb, blackberry sorbet £9

Pear frangipane tart, poire Williams sorbet £9
Spiced fruit parfait with poached pear £9
Selection of British cheeses with homemade chutney, apple, celery & biscuits £10

Coffee or tea (from £3.50) or with a sweetie jar £8.00

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Please inform our staff if you have any dietary requirements. A discretionary service charge of 12.5% is added to tables of 8 and over. Where possible, we use produce from Nedging Hall Estate and beer from Mauldons Brewery.