Seasonal soup, home-baked bread (gf*)
Blue cheese mousse, maple baked fig fine tart, toasted walnut & chicory (v)
Heritage tomato & water melon salad, tofu feta, basil, pistachio & mint pesto (vg/gf)
Crab arancini, fennel & apple salad, brown crab mayo, pink grapefruit dressing (df)
Cured sea trout, new season potato salad, sweet pickled radish, watercress, dill oil (gf)
Rolled pork terrine, smoked eel beignet, apple & vanilla chutney, remoulade, dill
Crispy chilli beef, Asian salad, soy & honey dressing, lotus root crips (df)
Baked goat's cheesecake, roast squash & beetroot, seed & oat crumb, rocket pesto (v,gf*)
Cauliflower cooked in gouchujang oil, sticky rice, cauliflower leaf kimchi, soy glazed radish, black sesame, negi onion, coriander mayo (vg/df)
Supreme of Suffolk chicken, gnocchi, summer green vegetables, herb mascarpone, Parma ham crisp, chicken jus
Moroccan spiced Gressingham duck leg, giant cous cous with red pepper, confit lemon & almond, roast aubergine, apricot, pomegranate dressing
Blythburgh pork belly & cheek, dauphinoise potato, black pudding, leek, kale, Aspall cyder jus
Slow cooked & pressed feather blade of beef, fondant potato, Szechwan carrot, charred courgette, cauliflower puree, red wine sauce (gf)
Herb & pine nut crusted fillet of bream, roast sweet potato, tenderstem broccoli, samphire, sun blushed tomato dressing (df/gf*)
Battered loin of cod, hand cut chips, mushy or garden peas, tartar sauce (df)
Hand cut chips
Buttered new potato
Buttered seasonal vegetables
v – Vegetarian. vg – Vegan. gf- Gluten free. gf* – Gluten free with small adaption. df – Dairy free.
Please let us know of any allergies or intolerance’s, we will be please to assist you accordingly.
The DINNER MENU along with the DESSERT MENU is available every evening.
THIS DINNER MENU changes frequently, there maybe variations when you visit. (Last updated 3/7/21)