Menus
Menu
A la Carte Menu
Lunch: 12 – 2pm
Dinner: 6.30 – 9pm
Wednesday to Saturday
Starters
Crispy Salt Cod Scotch Egg – £10.00
Quail Egg, Roasted Red Pepper Ketchup, Chorizo
Duck Liver Parfait – £10.00
Toasted Sourdough, Plum Chutney
Smoked Norfolk Dapple Cheese Souffle – £10.00
Leeks, Parmesan Cream Sauce
Beef Tartare – £13.00
Confit Egg Yolk, Watercress, Parsley Emulsion
Steamed Brancaster Mussels – £10.00
Garlic and Cream Broth, Sourdough
Mains
Fillet of Beef – £33.00
Triple Cooked Chips, Buttered Spinach, Wild Mushrooms, Celeriac, Red Wine Jus
Fillet of Halibut – £29.00
Paella Rice, Chorizo, Squid, Prawns, Mussels, Lobster Bisque
Roasted Crown of Poussin – £20.00
Crispy Chicken Leg, Piri Piri, Leeks, Chicken Jus
Fillet of Seabass – £26.00
Panzanella, Courgettes, Crispy Crab Cakes, Dill Oil, Beurre Blanc
Beetroot Wellington – £19.00
BBQ Beetroot, Watercress, Mushroom Duxelle, Parsley Oil
12 Hour Braised Beef Cheek – £24.00
Creamy Mash, Spinach, Shallots, Bacon, Parsley, Red Wine Jus
Sides: £4.50
Creamed Spinach
Triple Cooked Chips
Broccoli and Almonds
Rocket and Parmesan Salad
Peppercorn Sauce
Fries
Desserts
Hot Chocolate Fondant – £11.50
Chocolate Crumble, Salted Caramel Ice Cream
Blackberry Crumble Souffle – £12.50
Crème Anglaise, Blackberry Ripple Ice Cream
Classic Vanilla Crème Brulee – £10.00
Raspberry Sorbet
Apple Tart Tatin – £10.00
Caramel Sauce, Vanilla Ice Cream
Blackberry and Apple Crumble Tart – £9.00
Vanilla Ice Cream
Selection of 5 Local Cheeses – £12.00
Artisan Crackers, Chutney, Grapes, Celery
Coffee with Petit Fours
Espresso – £3.50
Double Espresso – £4.95
Americano – £4.50
Cappuccino – £4.95
Mocha – £4.95
Caffe Latte – £4.95
Hot Chocolate – £4.95
Tea (Including a Range of Herbal Teas) – £4.00
Not all food items are listed on the menu.
If you have any allergies or dietary requirements please ask for the Duty Manager to provide full listings
A discretionary 10% service charge is added to all bills.
Sunday Lunch
Two Courses £30.00
Three Courses £38.00
Lunchtime only, 12 – 2.30pm
Starters
Beef Tartare
Confit Egg Yolk, Parsley Emulsion
Duck Liver Parfait
Plum Chutney, Truffle Butter, Toasted Sourdough, Pickles
Steamed Brancaster Mussels
Garlic, White Wine, Leeks, Saffron Mayo, Sourdough
Twice Baked Norfolk Dapple Cheese Souffle
Confit Leeks, Parmesan Foam
Crispy Salt Cod Scotch Egg
Chorizo, Quail Egg, Roasted Red Pepper Ketchup
Mains
Roasted Crown of Chicken
With Sage and Onion Stuffing
Slow Roasted Sirloin of Beef
Served Medium Rare with Watercress
All Served with Roast Potatoes, Savoy Cabbage,
Yorkshire Pudding, Gravy and a Selection of Vegetables
–
Beetroot Wellington
BBQ Beetroots, Stilton, Watercress
Fillet of Seabass
Panzanella, Spinach, Crispy Crab Cakes, Beurre Blanc
Roasted Crown of Poussin
Crispy Chicken Leg, Leeks and Triple Cooked Chips, Light Truffle Cream
Fillet of Beef
Spinach, Braised Red Onion, Triple Cooked Chips
(£7.50 supplement)
Desserts
Hot Chocolate Fondant
Chocolate Crumble, Salted Caramel Ice Cream
Apple Tart Tatin
With Butterscotch Sauce and Vanilla Ice Cream
Passionfruit Souffle
Dark Chocolate Sauce, Passionfruit Sorbet
Vanilla Crème Brulee
Raspberry Sorbet
Blackberry and Apple Tart
Vanilla Ice Cream
Selection of 5 Cheeses
Artisan Crackers, Chutney
(£3.00 supplement)
Coffee with Petit Fours
Espresso – £3.50
Double Espresso – £4.95
Americano – £4.50
Cappuccino – £4.95
Mocha – £4.95
Caffe Latte – £4.95
Hot Chocolate – £4.95
Tea (Including a Range of Herbal Teas) – £4.00
Not all food items are listed on the menu.
If you have any allergies or dietary requirements please ask for the Duty Manager to provide full listings
A discretionary 10% service charge is added to all bills.
Lunch 12 – 2:30pm
This menu is available for Lunch and Dinner:
12pm – 2pm and 6.30pm – 8pm.
Wednesday to Friday
2 courses £25
3 courses £30
Guaranteed 3 courses in 1 hour 30 minutes
This is a Sample Menu – some menu items may change depending upon availability
We are also able to offer a vegetarian option.
Please ask your server for more information.
SEASONAL DU JOUR MENU
Starters
Leek and Potato Soup
with Cheddar Cheese Beignet, Leek Ash
Chicken Liver and Pork Terrine
with Port Glaze and Sourdough Toast
Mains
Beer Battered Fish
with Triple Cooked Chips and Warm Tartare Sauce
Risotto Milanese
with Rocket and Parmesan Salad
Roasted Breast of Chicken
with Crispy Leg and Piri Piri Ketchup
Dessert
Tiramisu
Smashed Brownie
with Salted Caramel Ice Cream and Honeycomb
Valentines Menu
Three Courses £75
Canapes and Prosecco
Pre Starter: Shellfish Tortellini with Crab Bisque
STARTERS
Beetroot Tart
Whipped Goats Cheese and Candied Walnuts
Hand Dived Scallop
Bacon Jam and Fennel Broth
Beef Tartare
With Sourdough Crackers and Wild Rice
Bouillabaisse
Red Mullet, Fennel and Saffron
MAINS
Beef Wellington
Dauphinoise Potatoes and Red Wine Jus
Fillet of Lemon Sole
Wrapped in Crispy Potato and Stuffed with Salmon Mousse
BBQ Cauliflower Steak
with Thai Green Curry Sauce and Roasted Peanuts
Roasted Guinea Fowl
Stuffed with Truffle Butter, Sauteed Wild Mushrooms
Pre Dessert: Rhubarb Fool and Custard Foam
DESSERTS
Passion Fruit Souffle
Chocolate Ice Cream
Lemon Meringue Tart
With Blackberry Sorbet
Chocolate Torte
Raspberry Sorbet, Freeze Dried Raspberries
Selection of Cheeses
Artisan Crackers, Chutney
SNACKS
VENISON | MUSHROOM
SALMON | LEMON | LEEK
BAKER TOM’S MALTED GRAIN SOURDOUGH | RAW BUNGAY BUTTER
BEETROOT | GOATS CHEESE
SCALLOP | CAULIFLOWER | CORIANDER
DUCK | CARROT | FIVE SPICE
BLACK BOMBER | FIG | PORT
MISO | OATS | PASSION FRUIT
RHUBARB | GINGER | VANILLA
WINE PAIRING
2019 First Flight | Viognier
2020 Pinot Grigio | Visintini
2018 Riesling | Maximin |Mosel | Germany
2019 Bugalugs | Shiraz
LBV Port | Romaniera
2018 Jurancon Doux | Domaine Laduilhon | Jurancon | France
We endeavour to keep our menus online as up to date as possible, however due to seasonality some items may be subject to change.