Chefs Appetiser


Truffle Buttered Duck Liver Parfait with Brioche

and Plum Chutney

Smoked Salmon Mousse Beetroot, Norfolk Gin Gravlax

and Horseradish Snow


Truffle Creamed Goats Cheese, Local Bungay Brie Beignet
and Candied Walnuts


 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

12 Hour Braised Beef Cheek with Colman’s Mustard Cake

Pan Fried Breast of Chicken with Celeriac and a Girolle
Mushroom Cream Sauce

Charred Salmon on a Saffron, Prawn, Mussel and Chorizo
Paella with Lobster Bisque

Glazed Vanilla Crème Brûlée

Vanilla Panna Cotta


Warm Raspberry Bakewell Tart with Raspberry Ripple Ice Cream


A Fine Selection of Cheese from around the World 


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 but not available on Saturdays or Sundays and must be pre ordered at least 1 week prior to booking date.