Chefs Appetiser


Truffle Buttered Duck Liver Parfait with Brioche

and Plum Chutney

Truffle Creamed Goats Cheese, Local Bungay Brie Beignet

and Candied Walnuts

Pan Fried, Hand Dived Scallops with Dingley Dell Belly Pork and
Caramelised Apple Puree

Crispy Salt Cod and Soft Cooked Quails Scotch Egg with Chorizo

and Roasted Red Pepper Sauce



Pan Fried Fillet of Sea Bass with Crispy Crab Cake, Slow Roasted Tomatoes
and a Beurre Blanc Sauce

Charred Fillet Steak with, Spinach, Celeriac
and a Light Cream Jus (Served Medium Rare)

Pan Fried Breast of Chicken with Celeriac and a Girolle

Mushroom Cream Sauce

Charred Fillet of Halibut on a Saffron, Prawn, Mussel and Chorizo
Paella with Lobster Bisque

Chefs Pre Dessert

Glazed Vanilla Crème Brûlée

Valrhona Hot Chocolate Fondant

Vanilla Panna Cotta

Warm Raspberry Bakewell Tart with Raspberry Ripple Ice Cream 


Not all food items are listed on the menu. If you have any allergies or dietary requirements please ask a member of staff for full listings.

This menu is only available for pre booked parties of 12 or more in our private dining room and must be pre ordered at least 1 week prior to booking date.